Healthy Walnut Banana Bread with Honey, a beautifully moist and delicious dessert for kids and grown-ups alike. The banana bread has no refined sugar added, its sweetness coming from the ripe bananas and honey. Quick, super easy to make, this is a real treat no matter what time of the day.
Whenever I say I’m taking a break from baking, and focusing on dinner dishes, I get new ideas and I can’t possibly not make that happen. I always have bananas in the fruit bowl, the girls and I tend to eat loads of them, or use them in pancakes, waffles or muffins.
Well ripe bananas are your best bet if you want to successfully replace refined sugar, without compromising on taste. For this banana bread I used honey too, just for extra sweetness, and I definitely couldn’t tell there was sugar missing. If you don’t have honey, swap it for maple syrup or any other syrup you have around (healthier choices preferred).
If you can make a classic dessert healthier, why not? I also used half self-rising flour, half wholemeal flour, to up the nutritional value, and that was a fantastic choice, you can’t tell the difference between a sugar-loaded, super refined banana bread, and a healthy one.
HOW TO MAKE walnut banana bread
As promised, this recipe is ridiculously easy to make, with fairly simple ingredients that should be easily available. And if not, they can be replaced with anything else that you have around.
- in a bowl, sift the flours, add the bicarbonate of soda, cinnamon and chopped walnuts
- separately, beat the eggs, add the oil, milk, vanilla extract and honey, and mix well
- mash the bananas with a fork, and add them to the egg mixture
- combine the dry ingredients with the wet ingredients to get a smooth batter
- grease and flour a loaf tin, and bake in the preheated oven at 180 degrees Celsius (360 Fahrenheit) for 35-40 minutes or until a skewer inserted in the middle comes out clean
Note! If the bread browns too quickly on top while the middle is still raw, lower the bread onto the middle rack in the oven after 20 minutes, that should work well.
what ingredients can be substituteD
The beauty of homemade baking is that we can add any ingredients we like; as long as the texture is not changed dramatically, we should be ok swapping ingredients for this recipe.
- I used half white flour, half wholemeal flour: you can either use white only, or wholemeal only – it’s up to you
- vegetable oil can be replaced with coconut oil or olive oil; or, why not, butter
- walnuts can be omitted, or replaced with almonds or any other nuts of your choice
- regular milk can be swapped for soy milk or any other plant-based milk
- other ingredients that can be added: raisins, dates, chopped dried apricots or any other dried fruit
Who said baking is complicated? This recipe is as easy as it can be. Do give it a go!
If you’ve liked my WALNUT BANANA BREAD WITH HONEY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, YOUTUBE, and PINTEREST to see more delicious food and what I’m getting up to.
Walnut Banana Bread with Honey, a beautifully moist and delicious dessert for kids and grown-ups alike. The banana bread has no refined sugar added, its sweetness coming from the ripe bananas and honey. Quick, super easy to make, this is a real treat no matter what time of the day. Why not add it to your afternoon tea party menu? It goes down a treat every single time.
- 1/2 cup wholemeal flour
- 1/2 cup self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 2 well ripen bananas
- 2 eggs
- 2 tbsp milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Preheat the oven to 180 degrees Celsius (360 Fahrenheit).
In a bowl, sift the flours, add the bicarb of soda, cinnamon and walnuts.
In a separate bowl, beat the eggs until frothy, add the milk, oil and vanilla extract.
Use a fork to mash the bananas, then add them to the egg mixture.
Combine the dry ingredients with the wet ingredients.
Grease and flour a load tin, then pour the batter in.
Bake for 35 minutes or until a skewer inserted in the middle comes out clean (I placed the tin on the middle rack in the oven after 20 minutes, to avoid the top from browning too quickly.