A super simple to make, moist, melt in your mouth delicious Banana Bread with Honey, Oats & Walnuts. This one’s perfect to freeze slice and eat whenever you want.
You are going to find yourself with over ripe bananas at some point or another….and when you do, you are going to want to try this recipe FOR SURE!
If you’re a fan of the blog you’ve probably seen this recipe posted before here. Now, the reason I’m re-posting it…is because it’s just that good!! I happened to make this very recipe a month or so back and froze a loaf for another time. Being a busy mom of a newborn, that was just genius on my part cos for the last week or so, I have been pulling out a slice or two for a quick breakfast slathered with some Greek yogurt, a drizzle of honey and extra walnuts. Just a slice with butter is great too!So, I thought I would share the recipe again with some new photos just to remind you how amazing it is and how you need to go try this recipe ASAP!
This banana bread not only the best way to use up old bananas, but this banana bread makes a great freezable dish, you can pull out when ever you’re in a crunch for breakfast, need a sweet bite after a meal or the as the perfect accompaniment to tea (yes…I like my tea time snacks!). Unlike your average banana bread …my recipe features a lot less sugar, honey oats and my absolute favorite…walnuts!
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- 3 Ripe/over ripe Bananas, mashed up
- 1/2 Cup butter (1 small stick)
- 1/2 cup Honey
- 1/2 Cup Brown Sugar
- 1/2 tsp vanilla
- 2 eggs (room temperature)
- 1/4 tsp Baking Soda
- 1 tsp Baking powder
- 1/3 tsp Cinnamon Powder
- 1/4 tsp salt
- 1 1/4 cup of Flour
- 1/2 cup Oats
- 1 cup Chopped Walnuts
- - Preheat your oven to 350F. In a large mixing bowl or the bowl of a stand up mixer, add the mashed bananas (over ripe bananas are best, mine weren't), a stick of butter, the honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt.
- - Using the paddle attachment on medium speed, mix all the ingredients together, till it's all combined. Don't worry too much if there are a few banana lumps here and there.
- - Add the flour and oats and barely mix it to come together. Infact you can just hand mix it.
- - Add 3/4 cup of the chopped walnuts and fold in with a spatula or wooden spoon. You really don't want to over beat this batter once you add the flour and oats to it, that's what keeps it moist and crumbly.
- - Pour the batter into a loaf tin and sprinkle the left over nuts & oats over the top.
- - Bake at 350F for 45-55 minutes. Check with a tooth pick to see if the bread is done. If the toothpick comes out clean after poking it through the center of the cake, it's done.
- - Take the cake out and let it cool for a 10 minutes, but you have to try a slice while it's still warm....and you have to try it with a little butter or honey yogurt....mmmmmm it just melts in your mouth! It's soooo good.
- You'll probably notice the edges and bottom, brown fairly quickly, but if you'd like to see more color on the top of the bread, turn off the oven after it's done and switch it to the broiler on high for a few minutes (maybe just 2-3 minutes), till the top is a nice golden. Keep a close eye on it!