Hi Helen, we've done a bit of test baking with liquid sweeteners. Our general findings were that for every 1/4 cup of honey used, you should decrease the liquid by 1 tablespoon or add an additional tablespoon of flour. You could try using a similar approach for the honey and banana combined. (You can find the full results of our liquid sweeteners testing in the article here.) It also sounds like your bread simply needs more time in the oven to bake all the way through. You may want to try tenting it with foil and baking until the internal temperature reaches 195-200°F. Good luck! Kye@KAF

• Reply