Baking with The Project Bag: Banana and Honey Loaf

Hey there!

It's a strange old world out there at the moment isn't it?  I've been furloughed from my day job and on day one am already feeling twitchy.  But I reckon I can find enough to keep me busy.

One thing that's really at the forefront of my mind at the moment is the need to reduce waste.  Don't get me wrong, I'm not careless usually, but perhaps I don't plan enough and there ends up being waste.  

A couple of weekends ago I was eyeing up some blackened bananas and decided to rifle through my cupboards to see if I could whip something up. 
I adapted a recipe from an old cook book and came up with honey and banana loaf.  

I love bananas, but I am super picky - one single brown spot and I won't eat them.  It's something to do with how the starch breaks down I think. Is it starch in a banana?  Anyway, I thought I'd share the recipe here.

TPB Banana and Honey Loaf.

3 overripe bananas - peeled and mashed (I find a fork to work best for mashing)
6 tablespoons of clear honey
2 eggs
4oz butter or margarine (I used a combination of butter and clover because I ran out of butter!)
4oz of soft brown sugar
8oz of self raising flour - or use plain flour with 2tsp baking powder

  1. Pre-heat the oven to 160 degrees C.
  2. Grease and line a loaf tin.  You could use muffin tins but you'd need to halve the cooking time.
  3. Dump all the ingredients into a large mixing bowl and mix with an electric whisk for about 2 minutes on a medium speed.  (use a spoon or knife to make sure that all the flour and sugar is incorporated from the bottom of the bowl - nothing worse than turning out the mix to discover a load of unmixed flour on the bottom!)
  4. Put the mix into the lined baking tin / loaf tin and pop in the oven for 1hr 20m.  Check it after 1hr and if it's getting dark on the top, just gently cover it over with tin-foil or balance baking parchment over the top to stop the top from catching while it cooks in the middle.
  5. Grab a skewer (or 2mm knitting needle haha!) and stick it into the cake - draw it straight out and if it comes out clean, the cake is cooked!
  6. Once it's slightly cooled, turn it out onto a wire rack to cool properly: drape a teatowel over the top of the cake, and gently place a hand onto the teatowel, then turn the tin upside down so the cake comes out onto the teatowel  Place a wire rack on the bottom of the cake and then flip so the cake is now sitting the right way up on the wire rack.  Remove the teatowel.
  7. Warm some more honey and brush over the top of the cake and sprinkle with more brown sugar if you desire.

I hope you enjoy this recipe!

Do you have a favourite use-it-up recipe?  Drop your suggestions in the comments below. 

Remember to share on instagram and tag me!


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