Print Options:

Honey Banana Bread

Yields1 Serving

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.

  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

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


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


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


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


Pour batter into the loaf pan.


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


Bake for 55 to 60 minutes.


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