Banana Bread with Sea Salt Honey Caramel Glaze

I love seeing how chefs, friends and customers use our product.  In this case, Deb, a customer who has become a friend, makes some killer Banana Bread with our salted honey. I asked her to share her recipe with us and lucky for you, she agreed!  Take it away Deb...

We like Banana Bread in our family but often it is too hard and too sweet. This recipe allows you to reduce by a 1/4 cup the sugar if you want and the subtle tang of the yogurt is a lovely addition. 

  • Makes 2 loaves
  • Pre-heat oven to 350
  • Grease and flour two 8 x 5 loaf pans

Banana Bread Ingredients

  • 4 very ripe mashed + 2 slightly underripe bananas (set aside)
  • 1 cup of sugar
  • 2 large eggs at room temperature beaten
  • 2/3 cup unsalted butter melted
  • 1 - 6 oz. container non-fat plain greek yogurt
  • 2 tsp. vanilla extract
  • 1 tsp. freshly grated nutmeg or more to taste
  • 1 tsp. cinnamon or more to taste
  • a squeeze of lemon juice
  • 2 tsp. baking soda
  • a pinch of salt
  • 3 cups all-purpose flour/ if I substitute 1 cup of whole wheat flour I like to increase the yogurt to 1 cup

Sea Salt Honey Caramel Glaze:

  • 1 cup sugar
  • 1/2 cup water
  • 2 TBSP Sea Love Sea Salt Honey or more to taste
  • 2-3 TBSP unsalted butter
  • Make your caramel and set aside or make it a day in advance. Just re-heat slightly before using. 

Stir sugar and water in a heavy bottom saucepan over medium to medium high heat until a lovely amber color develops. About 10-12 minutes. Add your honey. Stir and cook about one minute longer. Remove from heat and whisk in your butter. Set aside as you mix your banana bread. This makes more of a glaze than a sauce. You can also make this into a sauce by substituting 1/4 cup of heavy cream for part of the water. 


  1. Whisk together bananas, sugar, eggs, melted butter, vanilla extract, lemon juice, nutmeg and cinnamon until smooth.
  2. Fold in yogurt.
  3. Sprinkle baking soda and salt on top of flour and stir into the flour. Add flour mixture and mix together just until blended. 
  4. Divide evenly into prepared loaf pans. 
  5. Slice your reserved banana in half and then length wise. Place on top on banana bread batter and brush with your caramel.
  6. Drizzle some additional caramel over top of batter, reserving about 1/2 of the caramel for after the bread bakes.
  7. Bake at 350 for approximately 1 hour. Check with tester to make sure they are done. 
  8. Remove from oven and allow to cool for 10 minutes then brush with remaining glaze.
  9. Cool another 10-15 minutes, remove from pans and allow to cool completely. 

Some Tips:

  • This is also delicious with the addition of 1 cup of blueberries in the summer when they are plentiful. Fold blueberries and the zest of one lemon into the batter before pouring into loaf pans.
  • A little Sea Love Citrus Salt on top is pretty darn good! If you choose to add this, I would recommend doing after your last glaze in step 8.

A Nasty Truth Revealed


I don't even know how to begin this blog.  It stems from frustration that has been brewing for many, many months.  It started with Sea Love being listed on the menu of a restaurant who we DO NOT sell to.  I am not opposed to selling to this restaurant, but they have never placed an order through me or anyone else who I sell to.  THEN, while working the Wilmington Farmers Market at Tidal Creek, which is an amazing Producer-Only market happening each Saturday from 8-1, another farmer mentioned a similar instance in which a restaurant listed his greens on the menu but they hadn't made a purchase in months.  And yesterday, it happened yet again. Same story, different restaurant. 

A friend of mine tried to make lemonade out of my situation by saying, 'well it's good advertising to be listed on so many menus".  A) if a restaurant has this type of integrity, I don't want to be listed on their menu and B) it dilutes the restaurants who I, and other farmers, DO sell to.  These restaurants pay more for their locally, and often organically grown products.  These restaurants have relationships with their farmers.  These restaurants constantly change their menu based on what can be provided locally and not off of a an 18-wheeler truck, which picked up their produce from a barge, at the port, shipped from another country.

I will not pubicly call out or shame these restaurants because I do want them to come around and make better choices. Instead, if you're as fired up about this as I am, I invite you to get to know your farmers.  Have relationships with your farmers.  They will not only sell to you via markets or CSA's, but also tell you their fave restaurants and chefs because trust me, we all have a list.  I know who orders from me once a week, once a month and once a year. My customers know my fave 4-5 locals spots.  Visit your local famers market and if you can't make it to a market, shop at a co-op, like Tidal Creek or Whole Foods who carry tons of local products.  I know personally, as a vegetarian, almost everything I eat comes from the ground. I would much prefer it came from the ground within a few miles, grown by someone I know and not sprayed with pesticides.

Sorry to vent and uncover a nasty truth that is happening in restaurants, but I know how hard I work to make a quality product and my farmer friends are no different.  It's hard, laborious work that often doesn't pay the bills. We do it because we believe in what we do, and you should support restaurants who support farmers.

Restaurants, Brewers, Makers and Bakers who use Sea Love is listed here.

Cheesy Kale Chips

Kale Chips.jpg

I love kale chips and don't make them near enough.  You can buy them in the store, but they are pretty expensive and often have added ingredients that I can do without.  My go-to kale chip in the past was massaged with olive oil and topped with salt and pepper.  Good, simple, delish, until now. This time around I wanted a more cheesy flavor and this new recipe hit the spot. 

You will need two ingredients that some may not have on hand, but you should!  Tahini: great for hummus, salad dressings and lasts forever, so go get yourself some.  Nutritional yeast: an awesome protein source for vegetarians, I use on my popcorn almost nightly, also great mixed into dishes or on top of salads (this is were the cheesy flavor comes in).


  • 2 large bunches of kale
  • 4 tablespoons fresh lime juice
  • 4 tablespoons EVO
  • 8 tablespoons tahini
  • 1 tablespoon nutritional yeast (more if you prefer)
  • Sea Love Sea Salt sprinkled on top (pure, garlic or sriracha are my choices)


  1. Preheat the oven to 250 degrees. Line a baking sheet with parchment (easy cleanup).
  2. Remove kale stems by holding bottom and running fingers along each side of the stem ripping it away.  Tear leaves into large pieces. Wash the kale (I use a salad spinner). Place into a large bowl.

  3. In a small bowl, whisk together the above ingredients. Pour over the kale and massage into each leaf thoroughly, using your hands.

  4. Spread the chips in a single layer onto baking sheets. Sprinkle with Sea Love Sea Salt of your choice.

  5. Bake in oven, checking every 20 minutes.  They will take about 45-60 min.  You know they are ready when the coating is dry and the kale is crisp. 

  6. Store in airtight container... if they make it that long.  I made these to bring a Super Bowl party and ate them all before even leaving my house, literally.

Prickly Pear Lime Margarita

Prickly pear cacti are found all over Wrightsville Beach (and other parts of NC for that matter). This fruit, which becomes ripe in the fall are perfect for chutneys, salsas and margaritas.  Just fyi, if you don't happen to live where they grow, you can often find them in Whole Foods or speciality markets.

What to know when harvesting them:

  • This fruit starts out as a yellow flower in the summer.  This flower then becomes the fruit, first green in color, then pink, red and finally eggplant red.
  • The more purple, the better. If you must harvest a red one, go with the darkest one, you can find.
  • Be careful, they are prickly!  Use tongs to pull off of the plant, putting into a basket or bowl.
  • Once back in your kitchen, take a knife (still using tongs) and gently scrap off the prickly spines. This is not hard as they are not very stiff.  You are now ready to make your syrup.

Prickly Pear Syrup


  • 5-6 prickly pears, spines removed (store-bought should be spine-free, but if you harvest your own, follow these steps)
  • 2 c water
  • ¾ c granulated sugar


  1. Slice prickly pears in half and scoop out the flesh with a spoon. Roughly chop the flesh. Add the prickly pears, water, and sugar to a medium saucepan. Bring to a boil, reduce to medium-low heat and allow to simmer for 15-20 minutes, until the fruit is soft and the liquid is reduced.
  2. Place a fine-meshed sieve over a bowl and carefully pour the prickly pear and juice through the sieve. Press the pulp and seeds against the sieve with the back of a spoon to squeeze out all the juice. Throw away the pulp and seeds.
  3. Place the juice in a jar and refrigerate for up to a week. Use in sodas, teas, or margaritas.

Prickly Pear Lime Margarita


  • 2½ oz tequila blanco
  • 1½ oz freshly squeezed lime juice (about 2-3 limes)
  • 2 oz Prickly Pear Syrup
  • Sea Love Cocktail Salt


  1. Wet the rim of a margarita glass with a cut lime and dip into cocktail salt.
  2. Fill glass with ice.
  3. In a cocktail shaker filled with ice, mix the tequila, lime juice, and Prickly Pear Syrup. Shake well and strain into the margarita glass. 
  4. Cheers and enjoy!