It took me by surprise to realize this is the first banana bread recipe I baked with the intent to share. We all have our go-to recipes for this classic, so I suppose I thought sharing a banana bread recipe seemed too common and perhaps too personal. Who am I to shake up the established banana-walnut combination?
This banana bread – sweetened in part with honey and jazzed up with poppy seeds – was just different enough that I wanted to share. Plus, it’s nice to shake up a the banana bread routine from time to time.
When my bananas ripen past the point of consumption, I usually pop them in the refrigerator, and there they sit. I recently froze a few overly ripe bananas in hopes of keeping them longer, and thawed for this recipe, they worked just fine.
To freeze, simply peel the ripe bananas, wrap each in a layer of foil, and seal in a plastic bag with the air pressed out. To thaw, simply transfer them to the refrigerator or allow them to sit at room temperature for an hour. Happy baking!
- 1½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup ripe, mashed banana (about 3 large bananas)
- ⅓ cup vegetable oil
- ¼ cup whole milk
- ¼ cup honey
- 2 large eggs
- 2 tablespoons poppy seeds
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda and salt.
- In a medium bowl, stir together the wet ingredients: mashed banana, vegetable oil, milk, honey and eggs.
- Make a well in the center of the dry ingredients and fill with the wet ingredients. Stir together until just combined, then fold in the poppy seeds.
- Pour the batter into a greased and floured 9 x 5 loaf pan.
- Bake at 350 degrees F for 60-70 minutes. A toothpick inserted into the center of the loaf should come out clean.
- Allow the loaf to cool until no longer hot to touch, then turn out onto a baking rack to continue to cool to room temperature.
Need more ideas to use up those ripe bananas on your counter? Check out this post at TheKitchn for new ideas on how to put ripe bananas to good use. Banana hot chocolate anyone?