This super fragrant and nutty loaf of banana bread is great for breakfast or brunch. A variation of a classic recipe that includes wholegrain wheat flour, unrefined sugar, honey and spices. It’s easy-to-make and very, very delicious!
I’ve overbaked it for 5 minutes. It’s important to accept and practice imperfectness in life:)(:
Happy Baking!:)
Takes 50 mins (prep – 20 mins, baking – 30 mins) + cooling
Ingredients
2 ripe bananas, mashed
120 g butter, at room temperature
2 eggs
1/3 cup (45 g) dark brown sugar
2 tbsp (30 ml) honey
1 1/3 cup (215 g) whole grain flour
1/2 tsp cinnamon
1/3 tsp clove
1/2 tsp baking soda
1 tbsp lemon juice (or vinegar)
pinch salt
1/2 heaped cup (70 g) walnuts
Method
Preheat the oven to 180°C/350°F. Either grease with butter/oil or line with parchment paper a loaf baking pan (mine is 22,5 x 8,5 cm; 7,5 cm deep).
Whisk the eggs and brown sugar using a hand whisk or an electric mixer until fluffy. Add the butter and continue to mix until light and combined.
Mash the bananas with a fork, stir in honey. Add bananas to the egg-and-butter mixture and stir until incorporated. Chop the walnuts.
Sift the flour and combine with cinnamon, clove, salt, baking soda and lemon juice. Add the dry ingredients to the wet, folding in chopped walnuts.
Pour the cake batter evenly into the loaf baking pan. Bake about 30 minutes until golden and the toothpick inserted into the center goes out clean. Let cool in the oven for 10 mins. Remove and let cool completely on a wire rack. Eat slathered with walnut butter or whatever your heart desires:)
Bon Appétit!
- Walnut butter is simply walnuts ground until paste-like consistency. This homemade butter is a gift of a friend who inspired me to make nut butter and tahini(:
MAYA'S BEE HIVE 