Honey or Sugar Banana Bread

Remember in the 90's when Bread Makers were huge?  There were infomercials, huge displays at the department stores, all promising a machine that could make a whole loaf of bread and not take all day!   The Maders had one too.  My parents made all sorts of bread, and it made the house smell awesome.  I thought about them the other day and so I was inspired to make some Banana Bread.  Well, that and my bananas were looking too sad to eat, but just right for baking.

Dan and I picked up some Wildflower honey from the farmer's market in Warwick, NY.  It's some damn good honey.  I wanted to find a recipe that used honey in it to give the bread an extra boost of flavor.  Unfortunately, when I had found a recipe I couldn't get the jar of honey open.  The honey got under the lid and made the top stuck to the jar.  So after looking at other recipes, I adapted the honey recipe to a different recipe - one with sugar instead.

I did and it was great!

Uhh... I should have taken the picture earlier.

Later that same evening, my wonderful strong husband opened the honey jar for me (some honey from my honey).  The first batch of Banana Bread was so good I figure I'd make the Honey Banana Bread too and let you know how they compared!

Watching me mix

Becca's Banana Bread 

 2 Cups Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Pinch of Salt
1 Cup Mashed Bananas (about two bananas)
2 Eggs
1/3 Cup Vegetable Oil
1/4 Cup Milk
1Teaspoon Vanilla
1/2 Cup Dark Chocolate Chips
Parchment Paper/Wax Paper

Pre-heat oven at 350 degrees Fahrenheit.  Line a 9x5 loaf pan with parchment paper (or wax paper).
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a bowl, set aside.  In large bowl combine bananas, eggs, oil, milk, & vanilla.  Add the dry ingredients to banana mixture. Mix until moistened. Add chocolate chips.  Pour into parchment lined loaf pan. 

Bake for 60 min or until it passes the toothpick test.  Cool for 10 min in pan, let stand on wire rack for 30 min before slicing.


Honey Banana Bread 

1 3/4 Cup Flour
1/2 Cup Honey
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Pinch of Salt
1 Cup Mashed Bananas (about two bananas)
2 Eggs
1/3 Cup Vegetable Oil 
1/4 Cup Hot Water
1 Teaspoon Vanilla
1/2 Cup Dark Chocolate Chips
Parchment Paper/Wax Paper

Pre-heat oven to 325 degrees Fahrenheit.  Line a 9x5 loaf pan with parchment paper (or wax paper).  Beat honey and oil together in a large bowl.  Add eggs, mix well.  Stir in bananas & vanilla.  Stir in flour and salt.  Add baking soda to hot water and add to banana mixture.  Add chocolate chips.  Pour into parchment lined loaf pan. 

Bake for at least 60 min or until it passes the toothpick test.  Cool for 10 min in pan, let stand on wire rack for 30 min before slicing. 
  

Honey Banana Bread

Craftmeister's Verdict:
Personally I liked them both!  The sugar banana bread had more of a spicy flavor to it, you could really taste how the cinnamon and nutmeg complimented the bananas. The honey bread was more moist tasting but I think the flavored honey may have extinguished the cinnamon flavor.  Don't get me wrong, they were both delicious!  But delicious in different ways.  If I were to make it again, I'd prob make it with the sugar.  I think with the type of honey I used - locally purchased Wildflower Honey - it didn't taste how I wanted, and the honey isn't cheap. 

I love baking in this weather.  It warms up the house and you don't have to put the heat on!  I got a recipe from my sister in law for Cinnamon-Sugar Apple Cider Donuts.  I may have to try baking those next!  

Stay Baking, 
~The Craftmeister