1 1/2 cups (about 3) mashed ripe bananas
2/3 cup brown sugar
1/2 cup light olive oil or vegetable or canola oil
2 eggs, lightly beaten
1/4 cup honey
1/3 cup sour cream
1 teaspoon vanilla extract, optional
1 1/2 cups self-raising flour
1/2 cup coarsely chopped pecans or dark chocolate, optional
100g butter, softened
1 tablespoon honey, extra
# Preheat oven to moderate (180Â°C or 160Â°C fan-forced). Grease and line 14cm x 20 cm loaf tin.
# Combine banana, sugar, oil, eggs, honey, sour cream and vanilla, if using, in a large bowl; whisk well.
# Add sifted flour and salt (and nuts or chocolate, if using); fold in with large spoon.
# Pour into a prepared loaf tin and bake in preheated oven for 50 minutes, or until a skewer inserted in the middle of the bread comes out clean. Stand 5 minutes in tin, before turning onto wire rack to cool completely.
# Eat while warm, or slice cold bread thickly. Toast under a grill on both sides or until browned. Spread with honey butter.
Beat softened butter in small bowl with electric mixer until pale and fluffy. Add honey and beat until combined. Chill until required.