Tropical Banana Bread with Honey
To celebrate National Honeybee Day, we invite you to take on the challenge of substituting honey for any recipe calling for sugar. We have created a Cooking with Honey Kitchen Cheat Sheet that gives simple directions on how to make the substitution easily.
I gave it a try using one of my favorite banana bread recipes taken from the wonderful cookbook “A Taste of Aloha” which is a collection of recipes from the Junior League of Honolulu first published in 1983.
The changes I made to the recipe are as follows:
- I replaced 1 cup of sugar with 1/2 cup of Macadamia blossom honey.
- I cut down by 20% the fruit juice asked for in the original recipe to allow for the added moisture in the honey.
- The original recipe asked for enough baking soda to balance the acidity of the honey, so I did not need to make any changes.
- The original recipe had the baking temperature set at 350F, and I lowered the temperature to 325F as honey browns faster than granulated sugar.
I was very pleased with the results! The banana bread came out moist and flavorful. Celebrate our hard-working honeybees by replacing sugar with honey in one of your favorite recipes.
Here is the final modified recipe I used.
- 1.5 cups of all-purpose flour
- 1/2 cup of Whole Wheat flour
- 1 tsp baking soda 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 ( 81/4 ounce) can of crushed pineapple ( drain and keep aside 1/4 cup juice to add to the recipe)
- 1 cup mashed, ripe banana
- 1/4 cup orange juice
- 1 tsp freshly grated orange rind
- 1/2 cup butter
- 1/2 cup of Big Island Bees Macadamia Blossom Honey
- 2 eggs, beaten
- 1 1/2 cup chopped macadamia nuts
- 1 tablespoon cocoa nibs ( optional)
- Preheat oven to 325°F and butter a one-pound bread pan.
- Sift dry ingredients together and set aside.
- In a large bowl, combine crushed pineapple, banana, orange, and pineapple juice (a total of 1/2 cup juice) and orange peel.
- In a large bowl, cream the butter and honey together. Then add the eggs and beat well.
- Add a small amount of the flour mixture alternating with the fruit mixture, mixing just enough to moisten the flour.
- Stir in the nuts and pour into the greased bread pan. Sprinkle the top with 1 tablespoon of cocoa nibs if you choose.
- Bake for an hour and 15 minutes or until golden brown and set.