Banana & Honey Breakfast Loaf

Banana & Honey Breakfast Loaf

This sweet and soft homemade bread recipe makes the most of ripe bananas and clear honey.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 12 people


Preheat the oven to gas 4, 180oC, fan 160oC. Grease and base line a 1kg loaf tin.

Whisk the butter and sugar together until pale and fluffy, gradually whisk in the egg.

Mix the flour and baking powder together and fold into the butter mixture. Stir in the bananas and honey. 

Spoon into the prepared tin and bake for 45-60 minutes or until firm to touch and a skewer comes out clean. 

Allow to cool for five minutes before removing from the tin.

Freezing and Defrosting Guidelines

Bake according to the recipe but stop before adding decoration or icing if called for.

Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.


75g butter, softened
75g caster sugar
1 large egg, beaten
225g wholemeal flour
2tsp baking powder
3 medium ripe bananas, mashed (250g)
2tbsp clear honey

Shop ingredients Shop ingredients