James Beard's Honey Banana Bread

Another day, another banana bread. But this one's James Beard's Honey Banana Bread, so it gets extra points. Not that it's healthier, but the honey adds an element of interest. The recipe only calls for 4 tablespoons (half a stick of butter) so the honey's other job is working as a replacement for some of the fat. As for flavor, it adds just enough to let you know it's there. Even if you don't love honey, you might like it in this bread because it is not overwhelmingly honey-tasting.

Beard on Bread

This is one of two banana bread recipes from Beard on Bread. Jim describes it as "more banana-y" than his other recipe and perfect for breakfast, luncheons or as toast. He also warns that the top might crack but that is "of not great consequence".

The loaves have rounded tops and are pretty good looking as far as banana bread goes. With all of the sugar and honey, they are sweet, but not overly so. Adding nuts helps curb the sweetness.

Honey Banana Bread Loaf Pan Size

The original recipe calls for a 12 ½ by 4 ½ by 2 ½ inch loaf pan, so the loaf is supposed to be longer and shorter than most. I don't own a 12 ½ inch long loaf pan so I used 5 ½ by 3-inch pans to make 4 half pound loaves.

• James Beard Gingerbread Recipe
• James Beard's Buttermilk White Bread
• Milk Chocolate Fudge
• Peanut Butter Buckeyes
• Best Yet Pumpkin Pie - James

Recipe

James Beard Honey Banana Bread Mini

Anna

Adapted from Beard on Bread

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling Time 40 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• 4 tablespoons unsalted butter, softened (56 grams)
• ½ cup sugar (100 grams)
• ½ cup honey (160 grams)
• 2 large eggs room temperature
• 1 ½ cups mashed ripe banana (12 oz or 336 grams)
• 1 ½ cups all-purpose flour (210 grams)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup chopped toasted pecans

Instructions

 

• Preheat oven to 350°. Grease and flour four small (around 3x5 inch) loaf pans. If you don't want mini loaves, you can use an 8 ½ by 4 ½ inch or a 12 ½ by 4 ½ inch like the original. Baking time will vary.
• With a wooden spoon, cream the butter. It should already be soft, so just stir it around and mash it with the sugar and honey, Add each egg one by one, stirring until incorporated. Don't overbeat or try to whip the eggs.
• Add mashed banana, and stir well.
• Thoroughly whisk together the flour, baking soda and salt, then add flour mixture to butter mixture. Stir until blended, then add nuts if using. Scrape batter evenly into pans.
• Bake until a skewer or toothpick inserted comes out clean. My mini loaf pans were done in 40 minutes, but this could vary between ovens and types of loaf pans, so I recommend checking at 35. An 8 ½ by 4 ½ inch loaf pan should take about an hour.
• Let cool in the pans (or pan) set on a wire rack for about 40 minutes, then remove from pan and let cool completely.

Keyword Banana Bread, honey, James Beard

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