Banana bread with honey butter & blueberries

I make all sorts of banana loaves and cakes but this one is especially terrific. Somehow it is both robust and super-soft and fluffy. It also slices easily and stays fresh for days – not that it’ll last that long!

By Nici Wickes
  • 1 hr 15 mins cooking
  • Makes 10 slice
  • Print


Banana bread with honey butter & blueberries
  • 125 gram butter, melted
  • 3 tablespoon (heaped tbsp) honey
  • 2 large eggs
  • 2 large bananas, mashed
  • 1/2 cup walnut pieces
  • 1 teaspoon vanilla extract
  • 3/4 cup sultanas, soaked in ¼ cup boiling water
  • 175 gram plain gluten-free flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh blueberries, to serve
Honey butter
  • 100 gram butter
  • 1/4 cup honey


Banana bread with honey butter & blueberries
  • 1
    Preheat oven to 170°C. Line a loaf tin with baking paper.
  • 2
    Beat butter and honey until light and creamy, then add the eggs and continue to beat for 2-3 minutes.
  • 3
    Add mashed bananas and stir these through with a wooden spoon (beating will mash them up too much). Add walnut pieces, vanilla and drained sultanas.
  • 4
    Using a third at a time and mixing well after each addition, sift in the flour, baking powder and baking soda.
  • 5
    Scrape mixture into prepared tin and bake in the middle of the oven for 1-1¼ hours or until a skewer inserted comes out clean.
  • 6
    Leave loaf to cool for 10 minutes before turning out of the tin to cool completely.
  • 7
    Serve slices with honey butter and fresh blueberries.
Honey butter
  • 8
    Beat butter until fluffy, then incorporate the honey and continue beating until well combined. Stores well in the fridge.


You mustn’t leave out the blueberries in this recipe – their fresh tartness goes so beautifully with the sweetness of banana and honey.

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