Wholemeal Banana Honey Loaf

Banana Honey Loaf
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A simple to make, banana cake/loaf with heaps of flavour, a soft crumbly centre and a baked banana at its centre.

@vincehomemade

When you have bananas, time and a sweet tooth. #honey #banana #bananabread #homemade

♬ Cake – Loren Gray

Unlike many banana cakes, this one does not have cinnamon or other spices in the recipe, instead this gains additional flavour from the honey.

Banana Honey Loaf

Wholemeal Banana Honey loaf

Course: Breakfast, Dessert, Snack
Cuisine: American, Indulgent
Keyword: banana, Cake, honey, loaf, wholemeal
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 10 slices
Calories: 166kcal
Author: VinceHomeMade
A soft sweet banana loaf that you can have hot straight from the oven in under an hour, though if you can wait for it to cool it is great the next few days. Packed with flavour, it will be hard to resist once you have the first bite.
Print Recipe

Equipment

  • 1 Stand mixer
  • 1 loaf tin
  • 1 Scraper / spatula
  • 1 set of metric scales
  • 1 Cooling Rack

Ingredients

  • 80 g unsalted butter
  • 100 g brown sugar
  • 1 tbsp honey for the mixture
  • 1 teasp honey for the topping
  • 3 each banana
  • 2 each eggs large 70g
  • 180 g wholemeal flour
  • 3 teasp baking powder
  • 1 pinch salt optional

Instructions

  • Preheat oven to 175°C, 375°F, Gas mark 5 and gather all your ingredients together.
  • Grease and line your loaf tin. The tin's size is up to you, consider its cross-section, as that is the size and shape of the slices you will make.
    If you prefer this can be instead made in any other suitable cake or baking tin.
  • Combine the butter, honey and sugar in the mixer until soft.
    80 g unsalted butter, 100 g brown sugar, 1 tbsp honey
  • Peel 2 of the bananas and place in the mixer bowl, turn on briefly to break up, but be mindful to not overbeat.
    3 each banana
  • Sieve together the flour, baking powder and, if using it, the salt.
    The larger bran pieces will not go through the sieve but do not discard, as they are for the topping.
    180 g wholemeal flour, 3 teasp baking powder, 1 pinch salt
  • With the mixer slowly running, add one egg and half the flour mix.
    Once combined, add the other egg and remaining flour and allow to mix.
  • Scrape the batter into the prepared tin. Peel the remaining banana and push it into the centre of the mix. scatter the wheat bran from the flour over the top of the batter, then drizzle the honey evenly.
  • Bake in the oven for 35 to 40 minutes, until risen and golden brown.
    If pricked with a skewer the cake is done when it show to be clean when withdrawn.
  • Can be eaten straight from the oven, but best to allow to cool for an hour on a wire rack first.
Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Nutrition

Nutrition Facts
Wholemeal Banana Honey loaf
Serving Size
 
100 g
Amount per Serving
Calories
166
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
18
mg
6
%
Sodium
 
136
mg
6
%
Potassium
 
84
mg
2
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Calcium
 
87
mg
9
%
Vitamin C
 
1
mg
1
%
Vitamin A
 
203
IU
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

2 thoughts on “Wholemeal Banana Honey Loaf

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I love dogs, cats, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals, and I cherish them all! XXXOOO
    Dorothy's New Vintage Kitchen says:

    I can smell the bananas cooking all the way here!

    1. VinceHomeMade – Australia – With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"
      VinceHomeMade says:

      It smells so great, it is a full banana fest!!

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