Followed A recipe from Cookie and Kate with some of my own twists. Added a little less honey as we don’t like too sweet stuff and I had a little more banana which compensated for the sweetness. This turns out to be a really light sweet bread. You can add another 1/4 cup of honey if you want more sweetness.
My previous tasting with banana bread felt like simple flavors and I love depth of flavors so added zest of one orange thinking it will bring out the banana flavor out more. Next time, I will add the 1/4 cup honey as addition of orange requires more sugar. Added a pinch or two of nutmeg and cinnamon (a little more cinnamon than nutmeg) to get the flavor depth. Next time, I will add more of both as given below.
The batter was a little more liquidy than my previous batters. That is why it takes more time to bake but the egg and baking powder should give it a good rise.
- ⅓ cup olive oil or any good oil
- ½ cup honey
- 2 eggs
- 1 cup mashed ripe bananas – about 2 large bananas
- ¼ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1¾ cups regular whole wheat flour
- (optional add-ins ) 1/2 cup of chopped walnuts or pecans, or chocolate chips, raisins, chopped dried fruit etc. little tossed in flour.
Beat the oil and honey together together with a whisk, add eggs and beat together well. Then add in mashed bananas and milk. Mix well.
Add the baking soda, vanilla, salt and cinnamon, nutmeg and mix again. Slowly add flour and mix lightly. Some lumps are ok. Gently fold in any additions like nuts, chocolate etc.
Pour the batter into your greased 9×5 loaf pan and bake on 325 degree F on the middle rack of the oven.
Bake for 50 to 60 minutes, or until a toothpick comes out clean. It took me 55 mins with the add-ins. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Original recipe – This person has many tips to offer on baking. Do visit the blog.