I don’t know if I‘m alone on this one but does anyone else get excited when their bananas go ripe? I love any excuse to try out new and different versions of banana bread. Yesterday afternoon after doing all my house chores I decided to spend an afternoon in my kitchen and do some baking for my boys. Plus hubby is working from home for the rest of this week and I know how much he loves having my home-baked goodies to have with his cups of tea and coffee. This Banana and Honey Teabread caught my eye with the great combo of ingredients and delivered a whole new banana bread experience. It’s super moist and lusciously light. Perfect for those tea breaks!
Banana and Honey Teabread
225g self-raising flour
¼ level teaspoon freshly grated nutmeg
100g caster sugar
Grated rind of 1 lemon
2 large eggs
6 tablespoons thick pale honey
For the topping
2 tablespoons honey
Nibbed sugar or crushed sugar cubes, for sprinkling (I used granulated sugar)
Preheat the oven to 160oC/fan 140oC/Gas 3. Lightly grease a 900g/2lb loaf tin then line the base with baking parchment.
Measure the flour and nutmeg into a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
Peel and mash the bananas and stir into the flour mixture, along with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed, then turn into the prepared tin and level the surface.
Bake in the preheated oven for about 1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To make the topping, gently warm the honey in a small pan then brush over the top of the cold teabread. Sprinkle with the nibbed sugar.