Food, My Recipes

Yummy Banana Bread

11 May, 2015
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As the weather warms up, bananas become overripe really quickly. I don’t know about you, but I for sure don’t like eating mushy bananas. So instead of throwing them away, I decided to use them in this easy recipe that I found on

This recipe is quite healthy as it calls for wholemeal flour, and it uses honey instead of sugar. The subtle sweetness of the honey really enhances and brings out the aroma of the bananas and it imparts a certain warmth to the bread, much like wrapping yourself in a thick blanket on a cold day. It is not at all cloying like how recipes using lots of fat and white sugar can be. And I find that I can even use slightly less than the stated amount of honey as I don’t like it too sweet.

I made a short video of the process here:

This bread is hearty and rich, almost bordering on becoming a cake, if not for the nuttiness of the whole wheat that reminds you that this is actually pretty healthy. I also used extra virgin olive oil in place of the vegetable oil. One might as well load up on antioxidants and Vitamin E and K while indulging in some of this awesome banana bread, right?

bananabread-3I absolutely love the smell of honey and bananas wafting in my kitchen whenever I make this. You absolutely can’t go wrong with the holy trifecta of bananas, honey and walnuts.

Plus, preparing the batter is really quick and it only takes an hour in the oven. The only strenuous bit is mashing the bananas, which is hardly a workout!

bananabread-6It is best eaten fresh out of the oven when warm but can keep in the fridge for a couple of days. Do toast it if you put it in the fridge as that will really bring out the aroma of the honey and bananas and the nuttiness of the whole wheat and walnuts.

I’m tempted to try this recipe with butter as I think that will really amp up the oomph factor. But I think I’ll have to save that for next time though, I still gotta slowly enjoy this loaf I just made!

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1/3 cup vegetable oil (or extra virgin olive oil)bananabread-9
1/2 cup honey
1 tsp vanilla extract
2 eggs
1 cup mashed banana
1 3/4 cup wholemeal flour
1/2 tsp salt
1 tsp baking soda
1/4 cup hot water
1/2 cup chopped walnuts


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat oil and honey together. Add eggs and mix well.
  3. Stir in bananas and vanilla.
  4. Stir in flour and salt.
  5. Add baking soda to hot water, stir to mix and then add to batter.
  6. Mix in chopped nuts. Pour batter into a greased 9×5 inch loaf pan.
  7. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.


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