This moist banana bread is made with Tate+Lyle® Honey Granules, giving it a delicious honey flavor! The honey granules can be swapped for regular sugar for easy baking!
A couple years ago, Nick got this crazy idea to keep bees. Do you guys remember?
We had two hives, a few stings, and gallons of honey. Aside from the stings, it was pretty glorious. So much delicious honey! And since we had an endless supply, I used honey in everything. Which was awesome, because honey gives such a great unique flavor to baked goods and other dishes. I really loved the way it enhanced muffins and cupcakes and even pizza dough!
Sadly, our bees became victims to colony collapse disorder, probably because of the heavy use of pesticides in the abundant agricultural area that we live in. They vanished from their hives and left us honey-less. And though I sometimes still use store-bought honey when I bake, I don’t think of it as often since I don’t have a ton of it readily at my disposal.
And plus, baking with honey can be tricky and requires a little finesse. You can’t really make a straight substitution for sugar without compensating for the extra moisture in the honey.
Or can you?
I recently found a new product, Tate+Lyle® Honey Granules, which is a dry blend of pure cane sugar and honey. It’s really great because you can bake with the flavor of honey (which I so miss!) but you can use it just like regular sugar, without figuring out how to balance out the moisture. Or you can substitue honey granules for fluid honey with this really easy conversion: 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe. How great and versatile is that?
I decided to make some banana bread since banana and honey are a match made in heaven, and the honey flavor would really shine through. It came out amazing! Moist, sweet and everything banana bread should be.
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon1/4 tsp salt
- ½ cup butter, softened
- ¾ cup Tate+Lyle® Honey Granules
- 2 large eggs
- 1 tsp vanilla extract
- 4 large overripe bananas, mashed
- Preheat the oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick spray and set aside.
- In a large mixing bowl, combine flour, baking soda, cinnamon and salt and whisk to combine.
- Using a stand or hand mixer, cream together the butter and Tate+Lyle® Honey Granules until fluffy, about 3 minutes. Add the eggs and vanilla and mixer another 1 minute. Add the mashed banana and mix until just combined.
- Fold the dry ingredients into the wet by hand, using a rubber spatula, until just combine.
- Transfer batter to prepared loaf pan. Sprinkle top with extra Tate+Lyle® Honey Granules.
- Bake 60-70 minutes, until edges are beginning to pull away from the pan, top is browned and a toothpick inserted into the center of the bread comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to finish cooling.
There are so many great ways to use Tate+Lyle® Honey Granules. Here are 5 ways to use them!
1. Baking! You can substitute Tate+Lyle® Honey Granules for regular granulated sugar in an even swap to give your baked goods an exquisite honey flavor. Try this banana bread, vanilla cupcakes or scones!
2. Sweeten your beverages! Instead of sugar, use Tate+Lyle® Honey Granules to sweeten your hot or iced tea or coffee!
3. Sweeten your smoothies! Add some Tate+Lyle® Honey Granules to your smoothies to sweeten them up a bit. Peanut butter, banana and honey, anyone?
4. Sprinkle it on your oatmeal or cereal! Add some honey flavor to your oatmeal or cereal with a little sprinkle of Tate+Lyle® Honey Granules.
5. Kick up your cocktails! Instead of regular simple syrup, try using Tate+Lyle® Honey Granules. Or how about rimming your glass?!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.