Rome is in the midst of a heatwave, and our cooking is diminishing, as the temperature rises. This is the view from Garbatella metro, with the new bridge and in the distance, the old Mercati Generali under renovation. On the way home in the afternoon, I stock up: watermelon, figs, mozzarella, striped melons: what to eat? Anything requiring minimal time in the kitchen. Still, these collapsingly ripe bananas obviously meant it was time to make banana bread! Cold showers before and after entirely optional.
I’d bookmarked this recipe a while ago: Grov honning banana kake (in Norwegian), which is a banana cake with honey and wholewheat. It looks amazing. I tweaked it slightly, since I had three bananas, and it is actually rather nice.
Banana bread with honey and wholewheat flour (2 loaves)
150 grammes sugar
150 grammes thick honey
140 grammes softened butter
3 very ripe bananas
200 ml semi-skimmed milk
220 grammes all-purpose flour
180 grammes wholewheat flour
2 tsp baking powder
2 tsp vanilla extract
pinch of salt
Whisk eggs and sugar. Add honey, butter and mashed bananas. Add flour, salt and baking powder. Add milk and vanilla extract. Divide between two loaf tins, bake 55 min at 180C. If still pale, add 10 minutes at 210C to crisp it up a bit.
This has a lovely honey-banana flavour. It was a little moist in the middle, so maybe bake at 200C next time? Or reduce milk to 180ml. I will see what it is like when cake has cooled down properly. Still, very tasty, and well worth turning the oven on for!