1/2 cup unsalted butter (1 stick)
3/4 cup honey
3-4 ripe bananas, mashed
1 lemon, zested and juiced
2 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon hot water
1 cup walnuts, chopped
Preheat oven to 350 degrees (reduce temperature 25 degrees for glass pan.) Prepare
loaf pan with butter or oil.
Melt butter in large saucepan. When melted, turn off heat, add honey, stir and let cool
3 minutes. Mix in bananas, beating until thoroughly combined. Stir in eggs and lemon zest.
Combine flour, soda and salt. Add to wet ingredients and stir well. Mix lemon juice
and hot water then stir into batter to make it smooth and light. Lightly stir in walnuts and push
into prepared pan. Smooth the top and place in preheated oven.
Bake 50-70 minutes—loaf will be firm to the touch and brown, with some small cracks.
A toothpick will test clean. Let cool for 5 minutes, then remove from pan. Allow to cool completely,
wrap in foil, seal in resealable bag and allow to mellow overnight. (I’m not sure why,
but it tastes better the next day.)
Store leftovers at room temperature for 3 days or refrigerated for a week. Freezes well.
Variation: Replace lemon zest and juice with orange and walnuts with chopped dates. Slice
thinly and serve as sandwiches with cream cheese or yogurt cheese mixed with a little honey.
Copyright © 2008 Stefanie Samara Hamblen