Healthy Moist Honey Banana Bread
I freeze bananas as they are starting to turn dark, saving them specifically to make banana bread. Freezing turns them really mushy, and makes them easier to work with while cooking.
Adding chocolate chips to the batter is an option, not a necessity. I usually make this bread without chocolate, but was pleasantly surprised at how well the banana and chocolate complemented each other!
The batter is a little more runny than your standard bread batter, due to the honey. It also turns darker as it cooks - again, due to the honey. Don't let the looks deceive you, this will become a staple in your kitchen!
You can also make a dairy-free banana bread by using water instead of milk.
Try using Cotton Honey has a certain fullness to it, as well as a butter-rum taste, that goes well with bananas. Definitely use a honey with a full flavor, such as Brazilian Pepper Honey (with a maple quality to it, though not a maple flavor), or even a Wildflower Honey.
Try using Cotton Honey has a certain fullness to it, as well as a butter-rum taste, that goes well with bananas. Definitely use a honey with a full flavor, such as Brazilian Pepper Honey (with a maple quality to it, though not a maple flavor), or even a Wildflower Honey.
Ingredients
- 1/3 cup high-quality vegetable oil or melted coconut oil
- 1/2 cup honey
- 1/4 cup water or milk
- 2 eggs
- 1 cup mashed ripe bananas (roughly 2 large bananas)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups white flour
- optional: 1/2 cup chocolate chips, nuts, or raisins
Directions
- Preheat oven to 325 F, and grease a 9x5-inch loaf pan.
- In bowl, beat vegetable oil, honey, eggs and water or milk with a beater or whisk until consistent.
- Use beater or whisk to mix in bananas, baking soda, vanilla extract, salt, and cinnamon until consistent.
- Use a spoon to mix in the flour until moist. (Add any chocolate, nuts, or raisins at this point, too!)
- Pour into loaf pan, sprinkle more cinnamon on top. ('Cause who doesn't like cinnamon, right?)
- Bake for 60 minutes, or until a knife inserted in the middle comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack until ready to serve.
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