Honey Banana Bread

This honeyed banana bread is something special.

The scent of this banana bread filling the house as it bakes is irresistible.  Cinnamon and honey mellows the powerful kick in the face that bananas usually deliver.  The rich complexity of flavor that honey adds makes this much more interesting than your every day banana breads.  Texture wise, it’s a winner, too.  It’s the right balance of fluffy and dense.  There’s a goldilocks perfection to the fluffy, silky smooth, tender-moist density.  Stellar shelf-life, too.  The honey keeps this sweet bread moist for days.  But, don’t worry.  This bread will be devoured right down to the very last crumb in no time at all.

Next time, this lovely quick bread demands a good sized dose of walnuts.

Honey Banana Bread
makes 1 – 8×8 inch baking dish

2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
3 bananas, large, ripe
1/3 cup veg oil
1 egg
1 cup honey syrup
1 tsp vanilla

Preheat oven to 350 degrees F.

Sift dry ingredients in a small bowl.  Set aside.

Cream bananas, vegetable oil and egg.  Then, add honey and vanilla.  Whip briefly.  Add dry ingredients to the bowl and beat to combine.  Pour into well-buttered 8×8 inch baking dish.

Bake at 350 degrees F for 70 minutes.

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Honey Syrup
makes 1 1/2 cups

1 cup honey
1/2 cup filtered water, boiled and cooled

Stir until combined. Refrigerate.