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.
- 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
- 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.