Banana, Honey and Nut Bread

I sometimes purposely wait for my banana's to go black, just so I can make banana bread! The addition of cinnamon in this was a good call, an idea I got from the Waitrose website.

The Banana's keep this loaf moist for 3 or 4 days. I also served it toasted with butter.

100g Butter, softened
175g Honey
2 Eggs, beaten
2 Ripe Bananas, mashed
1/2 tsp cinnamon
225g Self Raising Flour
75g Pecan Nuts

Step 1: Preheat oven to 180c and grease and line a 1kg loaf tin
Step 2: Place all of the ingredients apart from the nuts in a bowl and beat until combined, then add nuts
Step 3: Pour into loaf tin and bake for 40 minutes, cool and then slice.


  1. I have many frozen banana torpedos awaiting my decison in my freezer!!! Thanks for the reminder!!

  2. Yummy looking bread, I like the idea of toasting it for breakfast :)

  3. Matt's always happy when we have black bananas since he loves banana bread

  4. I wish I had a slice for breakfast!

  5. My kind of bread. I think I'll let some bananas brown this week. Great recipe.

  6. Mmm I love the idea of adding pecans, I will have to now purposefully neglect the banana's I bought yesterday!

  7. How wonderful with a cup of tea.

  8. i have a couple of bananas on the verge of turning black. i can't wait to make banana bread! i love your changes to the recipe.


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