Just reading the title of this recipe makes my mouth water and if I had any bananas left I would totally make this again tonight. This recipe is a substitution in certain ways, my Grandma has her own version of it (which honestly is much better) but the version I used comes off of Pinterest..of course!
I’ve used this recipe COUNTLESS times and I modify it almost every time, adding walnuts, chocolate chips, MORE cinnamon…the list is endless for what optional items you can add into it. My grand-parents on my dad’s side are VERY old fashioned and won’t release any of the recipes until Shane and I are officially married. *Sigh* So I had to turn to Pinterest, but all in all it’s a great substitute and a much healthier way to make it. I can only imagine what ingredients are poured into my grandma’s…but either way it’s still delicious.
I made this as part of my friend’s going away party that we threw for her at our house, I made this alongside that Broccoli and Cheese Soup! Both were a HUGE hit, best potluck I think I’ve ever encountered!
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/4 cup honey
- 1/4 cup whole milk
- 1 cup mashed bananas (about two medium bananas)
For the topping:
- 2 tbsp sugar
- 2 1/2 tbsp brown sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees (Fahrenheit). Grease a 9 x 5 inch loaf pan.
- Optional to line it with parchment paper (I never have, I’m a rebel 😉
- In a large bowl combine the following ingredients: banana, honey, milk, butter and eggs. Whisk together.
- Once completely whisked together, add the flour, sugar, baking soda, cinnamon, and salt until completely combined.
- Pour mixture into the loaf pan.
- Combine the topping ingredients in a small bowl, then sprinkle evenly on top of the batter.
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
- Or in my case a fork…improvising at it’s greatest! I also know my oven very well making this dish, it takes about an hour and ten minutes exactly.
- Make sure once removed to let it cool for at least 10 minutes, makes it much easier to cut once it’s completely set.
- This is where the parchment paper could come in to play and way less messy, you can lift the loaf entirely out of the pan if you decided to bake using the paper….on second-thought I might actually do that the next time around.
Obviously I LOVE this recipe for banana bread, I’ve made it so often at this point. From the very first picture above some people might be wondering why my bananas look rotten, well let me tell you they are not! I learned this from my mom, who learned from hers and so on. Basically whenever I buy a bunch of bananas some will ripen to the point where they are too sweet or start bruising – I know you all know what that’s like – but instead of throwing them out I toss those suckers into the freezer. It maintains the sweetness and just basically holds them for later, or more specifically for banana bread. They don’t keep forever though, I normally put mine to use within a month or two after putting them in the freezer.
We love this recipe, the boys included so it generally gets eaten within a week. We have it for either breakfast or dessert. It’s such an awesome substitute for me until I can get my hands on my grandma’s….I will soon…hehe. Gotta love those hidden family recipes, it’s just the “need to know” factor. I got this recipe through Pinterest, posted on Completely Delicious by the amazing Annalise! If you are a lover of all things banana bread check out a few other recipes below!
- It’s Always Autumn – Double Chocolate Banana Bread (noms!)
- Baking Bites – Blueberry Banana Bread
- Something Swanky – Red Velvet Banana Bread
- Inquiring Chef – Chocolate-Dipped Banana Bread Truffles (swoon)
I literally could go all day listing the different variations of banana bread, I can’t wait to try all the Pins! And yes…I did create this meme…why it didn’t already exist I have NO IDEA…blasphemous.