Honey Banana Bread

AuthorJules

Honey has a lower glycemic index than sugar, making it an excellent sweetener alternative in baking. The addition of honey in this banana bread will make for a denser, more moist loaf, and adds a distinct flavour and aroma notes depending on the type of honey used. (We recommend a nice Albertan clover honey.) Add crushed walnuts, semi-sweet chocolate chips, or dried fruit if desired.

[cooked-sharing]

Yields1 Serving
  cup melted coconut oil
 ½ cup raw Alberta honey
 2 eggs
 1 cup mashed bananas
 1 tsp vanilla extract
 ½ tsp salt
 1 ½ tsp cinnamon, divided use
 1 ¾ cups whole wheat pastry flour
 1 tsp baking soda
 ¼ cup hot water
1

Preheat the oven to 325°F. Grease a 9×5 inch loaf pan.

2

In a large bowl beat oil and honey together. Add eggs and beat well.

3

Stir in bananas and vanilla, then stir in the salt and 1/2 teaspoon cinnamon. Lastly, stir in the flour, just until combined.

4

Add baking soda to the hot water, stir to mix then add to the batter.

5

Pour batter into the loaf pan.

6

Sprinkle with remaining cinnamon, and swirl with a toothpick for a marbled effect.

7

Bake for 55 to 60 minutes.

8

Cool on a wire rack for 1/2 hour before slicing.

Ingredients

  cup melted coconut oil
 ½ cup raw Alberta honey
 2 eggs
 1 cup mashed bananas
 1 tsp vanilla extract
 ½ tsp salt
 1 ½ tsp cinnamon, divided use
 1 ¾ cups whole wheat pastry flour
 1 tsp baking soda
 ¼ cup hot water

Directions

1

Preheat the oven to 325°F. Grease a 9×5 inch loaf pan.

2

In a large bowl beat oil and honey together. Add eggs and beat well.

3

Stir in bananas and vanilla, then stir in the salt and 1/2 teaspoon cinnamon. Lastly, stir in the flour, just until combined.

4

Add baking soda to the hot water, stir to mix then add to the batter.

5

Pour batter into the loaf pan.

6

Sprinkle with remaining cinnamon, and swirl with a toothpick for a marbled effect.

7

Bake for 55 to 60 minutes.

8

Cool on a wire rack for 1/2 hour before slicing.

Notes

Honey Banana Bread