Honey-Topped Banana Bread: A Taste of Home

This banana bread has been part of my life since I was little. Back then – and still sometimes now – we’d bake it like a proper cake, with 150g of sugar stirred in for extra sweetness. These days, I prefer it just as it is: naturally sweet, rich in flavour and full of comforting spice. The secret lies in the use of very ripe bananas, which should be soft, a little ‘spotty’ and full of natural sweetness.

The smell of the banana bread in the oven, especially the toasted nuts, warm banana and fresh spices, always takes me back to my mum's kitchen. It's a wonderful bread that is as nostalgic as it is nutritious, perfect for breakfast, as an afternoon snack or even as a dessert with a dollop of yoghurt or nut butter on top. My mum often baked this banana bread at the weekend (in the past as a cake with sugar, nowadays often without or with little sugar) to take with us on our family trips to the seaside. For me, it was one of the greatest joys when she unwrapped it and we all ate it together after a long day at the beach. Even my dad, who doesn't really like bananas, loved and still loves this banana bread because of all the delicious roasted nuts.

Why this Banana Bread is Good for Us

Using whole, natural ingredients is a simple way to enjoy both great taste and improved well-being while being kind to the planet. Nuts, for example, are a fantastic source of healthy fats, protein and essential nutrients. Likewise, honey also serves as a natural sweetener with antimicrobial properties (and, when produced locally, supports local beekeeping, which is crucial for the preservation of vital ecosystems). Choosing ingredients such as wholegrain flours and plant-based milk alternatives further ensures that we not only boost our health but also contribute to more environmentally friendly food practices.

Ingredients

• 3 very ripe bananas, mashed

• 2 tbsp oil (e.g. rap seed or olive oil)

• 1 tbsp honey (plus extra for drizzling)

• 3 tbsp milk

• 2 eggs

• 250g oat or spelt flour

• 50g ground hazelnuts

• 50g ground almonds

• 100g whole hazelnuts (or walnuts, almonds, pecans – roughly chopped)

• pinch of salt

• ½ tsp bicarbonate of soda

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp ground cardamom

• 1 tsp vanilla powder or extract

Method:

1. Preheat your oven to 170°C (fan) and line a rectangular loaf tin with baking paper.

2. In a large mixing bowl, mash the bananas with a fork until smooth.

3. Add the oil, honey, milk and eggs to the mashed bananas and whisk everything together.

4. In a separate bowl, mix the flour, salt, baking powder, bicarb, spices, ground nuts and chopped nuts.

5. Gently fold the dry ingredients into the wet mixture until just combined.

6. Pour the batter into the prepared tin and smooth the top. Now drizzle a little honey over the top.

7. Bake for 45–55 minutes, depending on your oven. Check with a skewer – it should come out clean or with just a few moist crumbs.

   
   

Let it cool slightly before slicing. It’s delicious warm, but also keeps well for a few days in the fridge or a few weeks in the freezer (if it lasts that long!).

Tips & Variations:

• Vegan version? Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use maple syrup instead of honey.

• Add-ins: A tablespoon of cocoa for a chocolatey flavour.

• Milk swap: Any plant-based milk will do - oat, almond, soy, whatever you have on hand and like most.