Make it. Eat it. Love it.
It is pretty unusual for me to be stuck with a bunch of overripe bananas. My husband eats them all before they are even close to being ready to go into a recipe. I’m not sure what happened this past week, but I found myself staring at a large bunch of overripe bananas. Usually when I have 1 or 2 I can easily bake up a banana bread, but, I had about 7. Being that I absolutely hate having to throw out food, and the fact that I really didn’t want to make 7 loafs of banana bread, I decided to try cooking with the bananas in different ways. The next few posts will be a series of different recipes to make with those overripe bananas that you seem to always have left over.
Banana bread seems like the typical answer to overripe bananas and a pretty delicious answer if you ask me. There are a plethora of ways to make this tasty bread and everyone has their preferred method. I have made a different variety of banana bread each time I baked one up. This time was no different. I came across a recipe in a cookbook my mom sent me (The Recipe Scrapbook) that had the addition of honey in it. It sounded interesting and with a few tweaks to the recipe I ended up with a light and fluffy banana bread that lasted a mere 3 days in my house. I used whole wheat flour and used date honey instead of regular honey to give the flavor more depth. It doesn’t have my usual favorite filling mixed in, chocolate chips, but I didn’t miss them at all.
And so, for my first overripe banana recipe I give you, Banana Date Honey Loaf.
1 1/2 Cups Whole Wheat Flour
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
4 1/2 Ounces Butter, Room Temperature
3/4 Cup Brown Sugar
2 Eggs, Separated
2 Tablespoons Date Honey, Separated
1 Large Overripe Banana, Cut into chunks
Preheat oven to 350F and grease a loaf pan.
In a small mixing bowl sift flour, baking soda and cinnamon together and set aside.
In a large mixing bowl fitted combine butter and sugar with a hand mixer and beat until light and fluffy.
Add eggs one at a time, mixing between additions.
Add date honey and banana to mixture and combine.
Add flour mixture to bowl and mix until fully combined.
Spoon mixture evenly into loaf pan.
Bake for 35-40 minutes, or until toothpick comes out clean when inserted into center.
When loaf is done baking let cool in pan for 5 minute.
Meanwhile warm the remaining tablespoon of date honey in a small saucepan over low heat for 1 minute or until it becomes very thin.
Remove loaf from pan and place on a wire rack.
Brush the top of the warm loaf with heated date honey.