Banana Honey Bread
I ate the same sandwich for lunch every day for about 10 years when I was a kid. Peanut butter, honey and banana. It was perfect every time and when I’m feeling a little homesick I’ll whip that same concoction up. This banana bread has some similar qualities to that lovely sandwich. I added a healthy dose of peanut butter chips, honey instead of sugar and walnut oil for a “nuttier” flavor. This bread is pretty darn delicious and if you’ve got some overripe bananas sitting on your counter whip this up today!
This bread tastes best when toasted, smeared with a healthy dose of good quality butter and a cup of strong black coffee.
Cheers from Tumbleweed Farm!
Banana Honey Bread
Prep Time: 15 minutes Cook Time: 55 minutes Serves: 1 loaf
- 1/3 cup walnut oil
- 1/2 cup honey
- 2 eggs, at room temperature, lightly beaten
- 1 cup mashed (very) ripe bananas (about 2 large bananas)
- 1/4 cup milk (plant based or dairy both work here)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup peanut butter chips (or chocolate chips)
Preparation
- Heat the oven to 325F. Grease a 9 by 5 inch loaf pan and set it aside.
- In a large bowl whisk together the oil and honey. Stir in the eggs and beat well. Add the mashed banana, milk and vanilla extract and continue to mix well until evenly incorporated. Add the baking soda, salt and spices and mix well. Slowly add the flour and mix until combined. Lastly, fold in the peanut butter chips (or chocolate chips).
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean. Let the bread cool for about 10 minutes in the loaf pan then gently run a knife around the edges and remove the loaf.
Notes
*Store bread on the counter in tin foil for up to 3 days or freeze for up to 3 months. *Cooking times will vary from kitchen to kitchen
Just read the wonderful article in the newest issue of Eating Well magazine. Great story, yummy recipes and gorgeous photos. You represent the PNW beautifully. Thanks for sharing your story.
The first farm I ever worked at I brought two peanut butter, honey, and banana sandwiches every day for lunch. Thanks for sharing this recipe to remind me of that memory. 🙂
Just baked this loaf and it turned out great! I used Almond Oil instead of Walnut Oil and honey from my husband’s family farm that has been in a jar since 1942! Can’t wait to try more recipes.
Hi,
Thankyou for this. Just made it and it turned out brilliant, not too sweet and much healthier than most banana bread recipes out there! I used shredded coconut & chocolate chips which work well. Will definitely make again!
all the best,
Rose
I have buttermilk in my fridge I need to use up. Can I use that in place or milk?
yep!
Also, can I use whole wheat flour instead of whole wheat pastry flour? Thanks!