.:: { Kitchen } Honey Whole Wheat Banana Bread ::.

I haven’t had many smoothies last week, resulting in a leftover overripe banana sitting sadly on my kitchen counter. On the bright side, the sight of almost-blackened bananas always makes me happy, because that means I get to have fun it and make delicious food. And today I felt like having a warm banana bread for breakfast. I have a “standby” banana bread recipe which I’ve used many many times over the past few years, however I wanted something new, something healthier and not loaded with sugar. I searched for a banana bread recipe which uses honey in place of sugar, and lo and behold, this recipe from Cookie + Kate ticks all the boxes. Not only is it sugarless,  it also uses whole wheat flour, a healthier option to plain flour. I also feel I have to point out another great thing about this recipe – it only requires one bowl. Having less washing to do is always a plus in my book.

Honey Whole Wheat Banana Bread

The resulting cake is wonderfully moist and has a nice balanced flavor – it isn’t too sickly sweet as most banana breads are yet it’s sweet enough to beat the crave. And it feels good knowing it’s not laden with ( delicious yet ) harmful white and brown sugar.  The texture was what impressed me the most – it stays moist even the next morning. Banana bread makes for a fulfilling breakfast. whole wheat banana bread even more so. Enjoy it with a chocolate sauce or vanilla ice cream, if you’re naughty ( guilty as charged, I drizzled mine with generous amount of Hershey’s Chocolate Syrup ). But it’s delicious even by itself.

Honey Whole Wheat Banana Bread
Adapted from Cookie + Kate
1/3 cup vegetable oil
1/2 cup honey
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup hot water
1. Preheat oven to 165 degrees Celsius and grease a 9×5 inch loaf pan.
2. In a large bowl, beat oil and honey together. Add eggs and beat well.
3. Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
4. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
5. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

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