Preheat the oven to 160° C / 325° F)
Prep. time: 20 minutes
Baking time: 70 minutes

Banana bread became an American staple because of its good flavor and adaptability – sandwiched with cream cheese it makes a meal, and it keeps so well it is ready for a snack or dessert whenever needed. This version includes wheat germ and whole-wheat flour for extra goodness.

Recipe courtesy of the National Honey Board, from Honey: A Connoisseur’s Guide with Recipes by Gene Opton. Copyright © 2000 by Gene Opton, Ten Speed Press, Berkeley, California.
 

1. Preheat the oven to 160° C (325° F). Butter a 22 x 12 cm (9 x 5”) loaf pan.
2. Combine the white flour, whole-wheat flour, wheat germ, salt, and soda in a medium bowl and set aside.
3. In a large heavy saucepan, melt the butter and stir in the honey until evenly mixed and just lukewarm. Add the eggs and banana, combining thoroughly.
4. Stir in the dry ingredients in two parts, adding the hot water between additions to make a light, smooth dough. Stir in nuts or fruits as desired.
5. Push into the prepared pan, level the surface, and bake 70 minutes, or until humped, brown, and firm to the touch. Cool in the pan on a rack.
6. Turn out, wrap well, and store a day before slicing.