Mango Honey And Banana Bread
10 Apr 2009
Easter is a sugar trap, quite literally. With its scores of hot cross buns, easter cookies, spring cakes and easter eggs in all sizes and shapes stuffed with candies and what nots, Easter is enough to provide you your year’s supply of sugar. But the pressure to bake something special for Easter is always hovering around the corner. So what does a conscious baker do? She bakes something sweet that has no sugar in it.
For the past two days I have been on a mission to rescue some bananas dying a slow death in my fruit bowl. I didn’t just want to make a regular banana bread, so I started thinking up of how I could make it interesting. A quick pantry check revealed 2 bottle of pohutakawa honey and 1 bottle of mango honey. The golden light reflecting off the mango honey bottle was like divine intervention. I knew I could make it the star of my banana bread. After I mixed it in the batter, I tasted it. It was perfect, no sugar needed. I resisted the urge to add some lovely pecans, because the boys would just fuss and not eat it. But next time, I am going to try this bread with wholemeal flour, nuts, wheatgerm and maple syrup. That would really jazz up autumn with all the rustic brown textures and flavors. So now I am 1 banana down and 5 more to go.
MANGO HONEY AND BANANA BREAD
[Preparation Time : 15 minutes/ Baking Time : 40 minutes/ Makes 10 slices]
Ingredients
2 cups plain flour
2 tbsp baking powder
1/4 cup dessicated coconut
175ml mango honey [or any other kind]
3 eggs
1 large overripe banana
1 tsp grated lemon rind
1/4 cup unsalted butter
a pinch of salt
Method
Preheat oven to 180oC. Grease and line a 7-inch loaf pan with baking paper.
In a large bowl combine flour, baking powder, salt, coconut, honey, lemon rind, butter and eggs. Beat with an electric beater until well combined. Mix in the mashed banana. Pour into the prepared pan and bake for approximately 40 minutes till a skewer inserted comes out clean. Cool in the pan. Slice and serve warm with butter or plain toasted.
Sneh Roy is a Designer, Blogger, Thinker, Mum, Illustrator, Foodie, Food Stylist, Photographer & Cook. Writing from Sydney in Australia, Sneh is the Principal Tastemaker & Storyteller at Cook Republic. In those non food obsessed moments, she designs wacky characters, logos and websites. Take a peek at her fabulous design blog LBOI and the eye candy portal Stars We Love. Read more about Sneh.
Green Apple Pancake Pudding for NTTC April 2009
Related Recipes And Stories
You have been forewarned. There are no delicious, crumbly, nut-flecked pictures of banana bread in this post. Continue reading at your own risk. Sorry about that little bit of melodrama, ...
Most of us are no strangers to hummingbird cupcakes or a delectably, moist hummingbird cake. {For those who are, you must try one soon, because it will be the most flavorful cake you would've ev ...
Savoury breads are the new quiche! proclaims an acclaimed food magazine this month as Australia heads into autumn. But this trend is not just limited to our shores, the magazine further explains ...
oh this just sounds divine!! I bet the mango honey was amazing in this!
Mango honey…yummo! We love anything mango!
Great combination made even better with the coconut. Hoping to find mango honey around here — never tried anything like that before.
Beautiful pictures and looks delicious!