I’ve had this quick and easy recipe for (really good) banana nut bread for a couple of years now, I’s one of the very first things I baked that turned out well.
I get a certain tinge of pride and recollection whenever I make it, like a reminder of how far I’ve come.
Banana bread is a great way to use up those over-ripened bananas, I buy bananas weekly and don’t always get through them before they start browning.
Needless to say, I use bananas in a lot of my baking – it beats having to throw them out when they’re past their prime; I hate wasting food.
I make plain banana bread sometimes too… without nuts.
The original recipe called for mixing the chopped nuts into the batter, but I more or less crush the nuts – almonds are my favourite, and add it as a topping just before baking.
INGREDIENTS
- 3 very ripe bananas
- 1/2 cup honey
- 3 tablespoons olive oil, plus a little more for oiling the pan
- 1 teaspoon vanilla extract
- 1 1/2 cups whole-wheat pastry flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped almonds
DIRECTIONS
- Heat the oven to 350° F. Lightly oil the pan.
- Mash the bananas and mix with the honey, canola oil and vanilla extract.
- Stir together the whole-wheat pastry flour, baking soda and salt.
- Blend the two mixtures and spoon into a lightly oiled loaf pan.
- Sprinkle the chopped almonds on top.
- Bake for 40 minutes, or until center is set.
- Enjoy!
4 Comments
Your bread looks delicious and it is hard to believe that your recipe does not have any butter or sugar in it. Great pictures. Thanks for sharing.
24 August, 2011 at 11:51 amThank you! It’s still delicious without butter, the banana and honey really enhances the flovour of this bread.
24 August, 2011 at 7:12 pm