It makes me sick to think of all the food I’ve thrown away recently as I try to get my toddler more excited about food: Half of a piece of toast with crunchy peanut butter, one chicken meatball, a handful of green beans, two Brussels sprouts, and three mandarin oranges just in the last two nights. But as the bananas in my fruit bowl blacken and freckle, and close in-dare I say it-rotten, my mouth waters for banana bread.
My favorite part about making banana bread is reverse wasting food, or upcycling, as I like to call it. Sure, its great to peel and eat a perfectly ripe banana, but turning an almost rotten banana into a desserty loaf of bread is even better. This recipe is delicious and sweet, making it the perfect little baked good for your Valentine. The honey takes it from regular banana bread level to gift-worthy for your Honey.
Granny used to trick us into sorting her recycling when we were kids. This was before recycling was such a big thing. Because she was so affected by the Great Depression and rationing during the war, she couldn’t stand wasting anything, especially food. I imagine she was a human Pinterest with all of the things she had to repurpose and upcycle.
The recipe calls for pecans, but if you are not a pecan person, you could use any kind of banana-complimenting nut. You could also try peanut butter chips. Just for fun, I used (a lot of) mini chocolate chips because I love banana and chocolate together. Whatever you decide to add or not add, you will not have to trick anyone into eating this little upcycled baked good.
I love the idea of upcycling food before it makes its way to the trash can. So turn trash to treasure for Valentine’s Day this year! The ones you love don’t need to know that your almost-trash was the main ingredient of their special treat. On a related note, if anyone has any ideas of how to upcycle toast with crunchy peanut butter, chicken meatballs, green beans, Brussels sprouts, or mandarin oranges please let me know!
Honey Banana Bread
- 1/2 c butter softened
- 3/4 c honey
- 2 eggs
- 1 c mashed ripe banana
- 2 c all purpose flour
- 1 t baking soda
- 1/4 t salt
- 1 c chopped pecans, toasted (or any nut, chocolate chip, or peanut butter chip)
- Beat butter with an electric mixer at medium speed in a large bowl.
- Add honey and beat well.
- Add eggs, one at a time, beating after each egg.
- Add bananas and mix well.
- Combine flour, soda, and salt in another bowl.
- Stir in pecans.
- Add dry mixture to creamed mixture, stirring until dry ingredients are moistened.
- Spoon batter into a greased and floured loaf pan.
- Bake at 350 for 50-55 min or until a toothpick comes out clean.
- Shield corners with foil, if necessary.
- Cool 10 minutes, remove from pan and cool on wire rack.