Moist banana bread sweetened with honey and lots of banana
Preheat the oven to 165°C or 325°F. Lightly grease a 9" x 5" loaf pan, set aside. Sift salt, baking soda and flour together.
In a large bowl, combine honey and margarine or butter and beat till smooth. Add the mashed bananas, eggs and vanilla essence and beat until smooth.
Gently combine the flour until just combined.
Bake for 50-60 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done. My bread is usually done by the 54th minute.
Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack. Banana bread stays fresh at room temperature for three days, refrigerated for 7 days and frozen for three months.
Overly ripe bananas is essential when making banana bread. You can keep bananas in a rubber bag to speed up the ripening process.