honey banana bread

Now, I don’t know about you, but one of my favorite “breads” on the planet is banana bread. Of course, you are not going to be slapping a slice of ham, a slice of cheese, and mayo on this anytime soon, but it is by far one of the more flexible breads we can make. I say this solely because it can serve as an accompaniment to your breakfast, be used as a meal all on its own, or served as a dessert. Warm it up a little and add a scoop of banana ice cream and you get banana overload that will put a smile on anyone’s face!

Cooking bread is a science, as you have to follow the directions to the letter, or you end up with a brick or a lumpy mess. I will be honest, I am not exactly the best at baking, but even I was able to pull off this recipe and put a smile on everyone’s face that tried it.

Ingredients for Honey Banana Bread:

  • 1/3c coconut oil
  • ½c raw honey
  • 2 eggs
  • 2 large bananas (mashed)
  • 1t baking soda
  • 1t vanilla extract
  • 1/2t salt
  • 1/2t ground cinnamon
  • 1 3/4c whole wheat flour

*if you want to make this even better, add a half cup of chocolate chips

To make:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. While the oven is warming up, grease up a 9*5 loaf pan.
  3. In a large mixing bowl, combine oil and honey and whisk together.
  4. When those ingredients are fully integrated, add eggs, bananas, and milk.
  5. Continue to whisk together until well combined.
  6. Add baking soda, vanilla, salt, and cinnamon, and whisk until combined.
  7. With a large wooden spoon or spatula, fold in flour (mixture can be a little lumpy).
  8. If you are adding chocolate chips or nuts, fold in these ingredients now as well.
  9. Once the batter is ready, pour into loaf pan.
  10. For a “chef” effect, take a little more cinnamon and sprinkle a line of it right down the middle of the batter, than use a knife to create a pattern with the cinnamon.
  11. Place loaf pan in the oven and bake for 55-60 minutes.
  12. You can start checking the bread at 55 minutes with a toothpick (it should come out of the batter clean).
  13. Remove the bread from oven and allow to cool in the loaf pan for about 10 minutes, then transfer to a wire rack to cool for an additional 20 minutes before serving.

This bread is going to be super-moist and tastes better warm than cold. If you are serving portions of this after it was immediately baked, wrap the slice in a paper towel, then microwave on a plate for about 10-15 seconds. It should bring it right back to that “oven-fresh” state.

Need to order some raw honey to make this recipe? Click here to place your order and remember, we offer FREE shipping on all orders of $150 or more.

Recipe via Cookie and Kate, Photo By bhofack2

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