Banana bread has become increasingly popular over the past few months as people have found themselves with more time to bake. As we find ourselves moving into a healthier lifestyle and buying more fresh fruit and veg, it can often be difficult to eat everything before it goes off. The great thing about bananas going brown and squishy is that they make the perfect ingredient for banana bread. Yellow bananas are won't give the same amount of sweetness when combined with the other ingredients. Check out our twist on this well known recipe below...
A note on blossom honey...
There are so many types of honey to use in banana bread, but we have discovered the sweetest and most delicious is our blossom honey - something about the This particular honey is produced by bees that forage on nectar gathered from wild flowers in Scotland. It is a unique natural environment that contains a wide variety of flowers and blossom plants which the bees gather from. This means no two batches of blossom honey are the same, and so in turn, each loaf you make will taste slightly different!
100g softened butter
170g caster sugar
225g self-raising flour
2 medium eggs
2/3 very ripe bananas
1 tsp baking powder
2 tbps milk
1 tbsp Scottish Bee Company Blossom Honey
Pre-heat the oven to 180°C and lightly grease a loaf tin.
Combine all the ingredients in a large mixing bowl and beat together with an electric mixer. You can beat with a wooden spoon but prepare yourself for a tired arm!
Pour the mix into the loaf tin and bake in the oven for 1 hour or until a metal skewer comes out clean.
Serve warm with creme fraiche and freshly grated orange rind or with butter and a dollop of more Blossom Honey.
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