Lowen Cakes

Key Ingredients You’ll Need

• Ripe bananas (deeply speckled for sweetness and flavor)
• Unsalted butter (melted)
• Granulated + light brown sugar
• All-purpose flour, baking soda, baking powder, salt
• Eggs
• Burnt honey (you’ll make a little separately)
• Dark rum or whiskey (optional but recommended)
• Vanilla extract
• Walnuts (roughly chopped)
• Cinnamon + sugar for the crust

Tips for the Perfect Banana Bread

Don’t overmix once flour is added — stop when no streaks remain.

Room temperature eggs help with even mixing.

Use very ripe bananas (dark spots) — more aromatic.

Toast walnuts lightly before folding in (optional) to deepen their flavor.

Watch the top while baking — tent with foil if it’s getting too brown.

Let it fully cool (on rack) before slicing — the crumb sets and flavors meld.

When slicing — a serrated knife gives the best results.

FAQ

Can I omit the rum or whiskey?
Yes. The loaf will still be delicious. The liquor is just a flavor enhancer; if you skip it, you won’t lose structural integrity.

Can I use pecans or almonds instead of walnuts?
Absolutely — pecans or chopped almonds both work well with the flavor profile.

What if I don’t have honey?
You can skip or substitute with a maple syrup or a light caramel drizzle — though you’ll lose some depth.

🧊 Storage Tips

• Store wrapped or in an airtight container at room temperature for up to 3 days.
• In warmer climates, you can refrigerate (though the crumb may firm).
• Freeze slices individually for quick reheat. Toast or warm gently before serving.

Ingredients

For the Burnt Honey

• 60 g (≈ 3 tbsp) honey
• 1 tbsp hot water

For the Cinnamon-Sugar Crust

• 1 tbsp granulated sugar
• ½ tsp ground cinnamon

For the Banana Loaf

• 115 g unsalted butter, melted
• 300 g ripe bananas, mashed
• 100 g granulated sugar
• 70 g light brown sugar
• 2 large eggs
• 2 tbsp burnt honey
• 1 tbsp dark rum or whiskey (optional)
• 1 ½ tsp vanilla extract
• 210 g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 80 g walnuts, chopped

Directions

1. Preheat oven to 175 °C / 350 °F.
   • Butter a Preheat oven to 175 °C (350 °F). Butter or line a 9×5 in (23×13 cm) loaf pan (with parchment overhang).
2. Make the burnt honey
   • In a small saucepan, heat the honey over medium-high, swirling occasionally until it deepens to a toasty amber (3–5 min). Remove from heat, whisk in hot water to loosen. Let cool ~5 min.
3. Mix wet ingredients
   • In a bowl, whisk melted butter + both sugars + burnt honey until smooth. Add eggs, rum (if using), vanilla, then stir in mashed bananas.
4. Mix dry ingredients
   • In a separate bowl, whisk flour + baking soda + baking powder + salt.
5. Fold dry into wet
   • Add dry mixture to wet, folding until just combined. Then fold in walnuts.
   • Pour batter into the pan and smooth the top. Mix the cinnamon + sugar, then sprinkle evenly over the surface.
6. Bake
   • Bake for 55–65 min, or until a skewer comes out mostly clean (a few moist crumbs are okay). If top browns too early, tent lightly with foil.
7. Slice and enjoy
   • Cool in pan 15 min, then lift out and cool fully on wire rack before slicing.

Notes

The burnt honey and cinnamon-sugar crust are the stars — don’t skip them if you want the full effect.

You can brush the top with a little extra melted butter or leftover burnt honey for shine.

If your loaf cracks deeply, no worries — that’s part of the rustic charm!

For extra moisture, you could experiment adding 1–2 tbsp yogurt or sour cream in future versions (I can help adjust).