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.
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.