Sweet Banana Bread


Settings: A Cookbook

Published by Community Classics

This image courtesy of Joseph DeLeo

Much of what makes our area’s food taste so good is the pride the producers take in their products. While walking the aisles of the Farm Show, awed by the variety of food and foodstuffs cultivated in Pennsylvania, I was perhaps most struck by how happy the staffs of booth after booth were to take time to talk about their agricultural specialties. I felt lucky to be a guest at the stands, hearing their love of what they grow or make and then kindly share with us. The beekeepers association, which contributed this recipe, was a wonderful example of generous professionals expert at their craft.

Makes1 loaf

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationhalal, high fiber, kosher, peanut free, soy free, vegetarian

Mealbreakfast, brunch, tea


Taste and Texturefruity, nutty, spiced, sweet

Type of Dishbread, quickbreads


  • All purpose flour for coating
  • ½ cup all purpose flour
  • ¾ cup whole wheat flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup honey
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup mashed ripe banana
  • ½ cup chopped walnuts


  1. Spray a 5×9-inch loaf pan with nonstick cooking spray and coat with flour. Mix ½ cup flour, the whole wheat flour, oats, baking powder, nutmeg and salt.

  2. Combine the honey and butter in a large bowl and beat until fluffy. Add the vanilla. Beat in the eggs one at a time. Add the dry ingredients alternately with the banana, mixing well after each addition. Stir in the walnuts.

  3. Spoon into the prepared pan. Bake at 325 degrees for 50 to 55 minutes or until a wooden pick comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove to the wire rack to cool completely.


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I just tried this one - it's fabulous! I did however had to make one adjustment: as I didn't have the cooking oats, I just added a little more of the whole wheat flour (about one tablespoon), and the consistency was spot on. Also, I didn't add the nutmeg (I'm not a fan), and went for cinnamon instead. I'll definitively try this again and again - next time, with the oats!


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