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Banana and Honey Loaf

A recipe from the Good Food collection.


Banana and honey loaf
Banana and honey loaf
125 g unsalted butter, softened
¾ cup (140 g) lightly packed soft brown sugar
2 eggs, lightly beaten
2 tablespoons honey
1 large (175 g) ripe banana, cut into chunks
1½ cups (225 g) wholemeal self-raising flour
2 teaspoons ground cinnamon


  1. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease a 22 × 12 cm loaf tin. Combine the butter and sugar in a food processor for 1 minute, or until lighter in colour. Add the egg and process until combined. Place 1 tablespoon of the honey in a saucepan over low heat and warm for 1 minute, or until runny. Add to the food processor with the banana and blend until smooth. Add the flour and cinnamon and process until well combined.
  2. Spoon evenly into the loaf tin and bake for 35–40 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 5 minutes before turning out onto a wire rack to cool. Warm the remaining honey in a small saucepan over low heat for 1 minute, or until runny. Brush the warm cake with the warm honey. Serve warm or cool.

Note: Alternatively, warm the honey in the microwave on Medium High (70%) for 30 seconds.Variation: Fold ½ cup (60 g) chopped walnuts or pecans through the mixture before spooning into the loaf tin.


Nutrition Per Serve


Fat 14.5 g;
Protein 5 g;
Carbohydrate 40.5 g;
Dietary Fibre 3 g;
Cholesterol 85 mg;
1275 kJ (305 Cal)


Main ingredient:
American (US)

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