Warm and Wonderful Banana Bread

Banana Bread, made with whole wheat flour and sweetened with honey, is a wholesome treat. Toast a slice and spread it with a little peanut butter for a delicious breakfast or afternoon snack.

Wholesome Banana Bread for a Quick Break

Today’s weather called for something warm and wonderful. Yes, it is August, and in the world I grew up in August was definitely a let’s-try-not-to-turn-on-the-oven month. Of course this is not the world I grew up in and that’s that. I might as well take advantage of that fact when the opportunity arises.

If you live in that world then hang onto this recipe; it is a keeper. I mean, who doesn’t love a good loaf of Banana Bread? This one is moist and uses honey instead of sugar for sweetness. It also calls for a fair bit of whole wheat flour for extra nutritional goodness and is even low in added fat. When I bake it for myself, it includes walnuts for a little extra depth and added crunch. You can even add a handful of chocolate chips to the batter if you want to.

This bread makes a quick breakfast or a welcome afternoon snack. Eat it warm from the oven on a cool day or toast it and top with a little butter, or peanut butter, anytime.

More Banana Recipes

If you like bananas, or are looking for new ways to put your overripe bananas to good use, you may also want to take a look at some of the other banana recipes posted at My Own Sweet Thyme. Here are a few:

Peanut Butter Banana Granola – This recipe pairs bananas with nut butter, maple syrup, oats, nuts and a few pumpkin seeds. It has become my go-to granola recipe. It makes a fantastic breakfast cereal or a delicious snack.

Banana Muffins – These basic Banana Muffins appeal to finicky tastes. The post also explores the depth of sweetness a gently aged banana can add to baked goods.

Java Monkey Muffins – Made with egg whites and old fashioned oats these muffins are flavored with ginger, chocolate chips, unsweetened coconut and an espresso glaze. They are a study in happy contrasts!

Banana Cake Squares with Vanilla Wafer Streusel – Looking for something new to make with overripe bananas I discovered this recipe for a streusel topped banana snack cake.

Coconut Banana Yeast Bread – Flavored with honey, ginger and vanilla, this is a soft and delicious yeast bread that can be prepared in a bread machine.

Warm and Wonderful Banana Bread

Course: Bread, BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

8-inch loaves

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Banana Bread, made with whole wheat flour and sweetened with honey, is a wholesome treat. Toast a slice and spread it with a little peanut butter for a delicious breakfast or afternoon snack.

Ingredients

• 1 1/2 cups white flour (7.5 ounces)

• 1 1/4 cups whole wheat flour (6 ounces)

• 1 Tablespoon baking powder

• 1 teaspoon salt

• 1 egg

• 3/4 cup honey

• 1/4 cup milk

• 3 Tablespoons vegetable oil

• 1 1/4 cups mashed very ripe bananas (approx. 4 bananas)

• 1 cup chopped nuts, toasted (I use walnuts)

• Optional Toppings: 1 banana, split lengthwise, a handful of coconut or chocolate chips

Directions

• Preheat oven to 350 degrees. Grease the bottom only of one 9-inch loaf pan or two 8-inch loaf pans.
• In a large bowl stir together the white flour, wheat flour, baking powder and salt. Set aside.
• In a medium bowl whisk together the egg, honey, milk, oil and bananas until well combined.
• Form a well in the middle of the dry ingredients. Add the wet mixture and stir until nearly combined. Add the nuts and continue just until combined.
• Spread the batter evenly in the prepared pans.
• Arrange optional toppings over batter, if desired, pressing gently include the toppings without submerging them beneath the surface of the batter.
• Bake at 350 degrees until a wooden pick inserted in the middle comes out clean, approximately 65 minutes for 9-inch loaves or 45 minutes for 8-inch loaves. Cool slightly on wire rack before removing loaves from pans.
• Enjoy!

Notes

• Toast nuts by spreading them on a baking sheet and baking at 350F for 10 minutes, or until they begin to brown and smell wonderful.
• Does 1 Tablespoon of baking powder seem like a lot? My first recipe for quick nut bread came from a 1980 version of Betty Crocker’s Cookbook. That recipe called for 3 1/2 teaspoons of baking powder. As I adapted the recipe I continued to use roughly the same amount of leavening. I still like the results but, If you prefer, you can use 1 teaspoon of baking soda + 1/2 teaspoon baking powder instead.