Cinnamon honey banana bread

Cinammon honey banana bread

Bananas are one of those fruits that I grab every time I go to the grocery store every week, and sometimes I just had too much that some of them ripens to the point where you can’t even eat them anymore.  One way to not waste your ripe bananas is to make banana bread!   I looked online for a simple banana bread recipe and I came across Sugarlaws where she posted this cinnamon honey banana bread.  I had all the ingredients in my pantry so I baked away while listening to KEXP. This is one of the best banana breads I’ve ever had! I used the saigon cinnamon which I bough from Marketspice, and the raspberry honey from Moon valley.  Both the sweetest of their kind, so I was hoping only for the best results.  You can use any kind of honey that you have too.

Cinnammon honey banana bread

Cinnamon honey banana bread

Cinnamon honey banana bread
 
Author: Sugarlaws
Ingredients
  • 3 large ripe bananas, smashed
  • 5 tbsp melted butter
  • 3/4 cup sugar
  • 1/4 cup honey
  • 1 tbsp cinnamon
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
Instructions
  1. Preheat the oven to 350°F. Mix together the butter, sugar, bananas, honey, cinnamon, egg white, baking powder, salt and vanilla. Stir in the the flour and mix well.
  2. Pour mixture into a loaf pan sprayed with cooking spray. Bake for 1 hour.
  3. Cool for ten minutes before serving.
 

 

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Comments

  1. says

    Hey, I made this – twice – and I really enjoyed it. I love the simplicity of the recipe. Now, I’d like to switch it up to make use of my pumpkin puree. Will you tell me if these subs will work?

    1 cup pure pumpkin puree instead of bananas
    half sub whole wheat flour for all purpose flour
    pure maple syrup instead of honey

    Also, will it work to increase the maple syrup, and how much can I increase it by?

    Thanks so much for sharing. :)

    • says

      Glad you enjoyed them! I believe your subs will work perfectly and what a great idea to use pumpkin puree!
      As for the maple syrup, It depends on how sweet you want them to be. In general, I have found that you can substitute equal amounts of honey and sugar. So 1 cup of honey equals one cup of sugar, agave, or maple syrup.
      If you want to increase the amount of maple syrup, i would suggest you do so with 1/4 cup. You can also try baking a small amount in a muffin tin to test your mixture. Hope this helps! :)

      • says

        That was quick! Thank you. This SO helpful because I’m making it today.

        Oh, I forgot one more thing. Is it okay to use the whole egg?

          • says

            I took out the yoke. I’m new at this, so I was afraid to put it in. I’ll remember to leave it in next time.

            It came out perfect! Thanks. :)

            What I love most about your bread recipe is your ingredient ratios. I love how you enriched it with the purees and natural sweeteners while cutting back on the flour and butter. I keep seeing recipes with twice as much flour & butter as yours, and less puree. I will use this again and again. Thanks so much for sharing. :)

          • says

            Actually, you have to thank Sugarlaws for the recipe. Check out her blog and you will find more amazing recipes such as this! Thanks for visiting my blog!

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