I love banana bread but usually find it too sweet. This recipe is adapted from a banana chocolate chip muffin recipe. I tried making the muffins (sans chips) but they didn’t turn out as well and the muffins were hard to remove from the muffin liners. Why not make it into a loaf then? It took a couple of tries before I got the bake time right, but basically you make the batter and bake it at the same temperature and time as you would for a loaf of banana bread.
I love how this bread is less sweet and uses either honey/agave syrup instead of white sugar. I have a ton of agave syrup at home so this is a good way to use it up. E loves this bread too and we enjoy it with some cottage cheese for breakfast. The bread also freezes well. The texture is a little different and to some (like the hubs), is a little mushy. However, I still feel the bread is decent and enjoyable.
Banana Bread (with honey/agave)
(taken and adapted from here)
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey or agave syrup
- 1 large egg
- 2/3 cup milk
- 3 tablespoons vegetable/canola oil
- 2 ripe bananas, mashed
- Preheat oven to 350°F. Grease a loaf pan. I have used various sized loaf pans and as long as the batter fits, it’s okay!
- Combine the flour, baking powder, baking soda, and salt.
- Combine the honey, egg, milk, oil and bananas.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Pour mixture into loaf pan.
- Place in oven and bake for 60-65 minutes or until tester comes out clean.
- Cool for about 10 minutes before inverting onto a wire rack to cool completely.
- Enjoy warm or freeze.
- To reheat, pop them into the microwave for about 30 seconds for one slice.