Honey is such a versatile ingredient for cooking. My pantry is never with out it, and no small jars of it for us. I have a 3 litre container of bush honey which my dad got for me from his local area and a pot of creamed honey I had bought at a local old lady charity shop down south. Both are delicious. Even though nobody in this household actually eats it straight, it is used in lots of different cooking. From smoothies, tea, coffee, chai, muffins, apple crumble, cakes, biscuits and for this recent recipe Banana Honey Bread.
Honey can be traced back to Egyptian times, used for the making of Mead, used medicinally, you can preserve it for a really long time and as I like to use it- as a natural exfoliant when doing a facial. (Try it, the honey works really well.)
Today its for making bread though. Add some bananas that need to get used up, add a few more bready ingredients and you are away. A cheap, tasty snack or something different for breakfast.
Banana Honey Bread
* adapted from Jamie Oliver’s Happy Days with the Naked Chef
3 1/2 cups strong bread flour
whizzed up banana- about 4 medium sized ones
1 tps cinnamon
1 tbs raw sugar
1 tbs salt
2 1/2 tps dried yeast
2 tbs honey
1/2 cup linseed meal
* extra honey and flaked almonds for the top.
Mix all ingredients with a dough hook in mixmaster, until combined well and pulls away from the edges. The dough looks quite wet and glossy. Cover with cling wrap and leave in a warm spot until doubled in size. Knock it back, quick knead, and leave to prove until doubled in size again. Shape the dough into small balls and place next to each other on a lined tray. Leave for half an hour. Drizzle more honey on top and scatter flaked almonds.
Cook at 210 C for about 20 minutes.
Easy thing to have for breakfast, a snack, or whack in the freezer and get out as needed. The Little Monkey loves these, and if he is having a fussy day eating, these always get gobbled down.