Banana Bread

There's somethign deeply comforting about the aroma of banana bread baking - warm, buttery, and nostalgic. In this version, we've replaced refined sugar with our Eucalyptus Remota Honey, a rare single-botanical honey from the west end of Kangaroo Island. 

It's flavour is complex and rich, with notes of creme-brulee and brown sugar that pair beautifully with ripe banana. The result is a moist, golden loaf that's naturally sweet, full of character, and just the right balance of indulgent and wholesome. 

Preparation time:    20 minutes
Cooking time:          60-70 minutes

Ingredients

2 cups (300g) self-raising flour

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup (113 g) unsalted butter, softened to room temperature

½ cup (170 g) Eucalyptus Remota Honey or Premium Raw Honey

2 large eggs, at room temperature

⅓ cup (80 g) plain Greek yogurt or full-fat sour cream, at room temperature

1 ½ cups (345 g) mashed ripe bananas (about 3–4)

1 teaspoon pure vanilla extract

Method

1. Preheat oven to 170C (160C fan forced), the lower temperature helps prevent over-browning, as honey caramelises faster than sugar.
2. Line or grease a loaf pan. 
3. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl. Set aside.
4. In a large bowl, cream the butter and honey together until smooth (about 2 minutes). It wont be as fluffy as creamed sugar.
5. Add the eggs one at a time, beating well after each addition. Mix in yogurt, vanilla and mashed banana until combined. 
   
6. Fold the dry ingredients into the wet mixture until just incorporated. Avoid over-mixing to keep the loaf tender. 
7. Pour batter into the prepared pan and smooth the top. 
8. Bake for 60-70 minutes, loosely covering the top with foil halfway through to prevent over browning if necessary. The bread is ready when a skewer inserted into the centre comes out clean. 
9. Cool in the pan for 1 hour before transferring to a wire rack to cool completely.

To Serve

Slice and serve slightly warm with butter, or a ricotta cheese and a drizzle of Little Sahara Honey.

Storage

Wrap tightly and store at room temperature for up to 3 days, or refrigerate for 1 week. For longer storage, slice and freeze for up to 3 months.