Delicious Honey Banana Bread (No Refined Sugar)

Andrea Banerjee

It’s been another trying week, and when I came home from work yesterday I realized that I haven’t been keeping up with my bananas!

Exhibit A:

 

Since I had so many bananas I opted out of my usual small-batch muffins, and decided to make a loaf. I tried this Banana Bread recipe from Cookie + Kate, which uses honey in place of sugar.

Thoughts About This Recipe:

• The first thing I noticed was how many wet ingredients the recipe called for- and the loaf was definitely moist!
• I opted for coconut oil and honey, and I probably skimped a bit on what was called for. Still very moist results!
• I was really impressed with how beautifully this banana loaf sliced! It held together amazingly well and formed solid, thick slices with very minimal crumbling!
• I liked that this loaf wasn’t overly sweet but still deliciously satisfying. This is a win in my books because I love snacking on baked goods in the morning (when I don’t yet have an appetite for mega-sweets). It would be fantastic topped with your favourite nut butter.

ProTips:

• If you have a hot oven, tread carefully. I found that the loaf didn’t need to bake for the maximum suggested time of 55 minutes, but started to look ready around 45. I ended up baking for a little over 50 minutes.
• I sprinkled my loaf with a little cinnamon, brown sugar, ground flax and hemp seeds before it went in the oven -highly recommend 😉

Room for improvement:

• I didn’t take the time to sift my dry ingredients enough. #fail
• My loaf didn’t cook evenly – this was more interesting to me than anything else, as it’s not a problem I’ve experienced with my loaf pan before!
• The recipe suggests you can go vegan and sub in flax eggs, so this may be my next experiment.

Final Score: A-

This recipe definitely gets my recommendation!

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