I enjoyed the banana bread with honey.It’s truly one of my favorites due to its ease and delicious results. The simple process really allows the high-quality ingredients to shine through. I find the honey to be a fantastic addition that not only keeps the bread moist but provides such a lovely subtle sweetness complementary to the bananas’ rich flavor. Rather than being cloyingly sweet, it hits just the right note.
And of course, using honey in place of refined sugar offers a nutritious twist. Overall, its goodness makes it a go-to for me as well. The balanced and wholesome taste far surpasses traditional banana breads, in my opinion.
Why You’ll Love This Recipe
- It’s a simple one-bowl banana bread recipe with fewer than 10 common ingredients.
- Ideal for using up overripe bananas that might otherwise go to waste.
- Honey and cinnamon create a lovely flavor combination with the banana.
- Perfect alongside coffee or tea, whether it’s morning or afternoon.
Honey Banana Bread Ingredients
- Unsalted butter, melted and cooled
- Local Hive™ Clover Raw and Unfiltered Honey
- Large eggs, room temperature
- Vanilla extract
- Overripe bananas, mashed
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
How To Make Honey Banana Bread
In a medium bowl, mash the bananas thoroughly. Measure the mashed bananas, then set them aside.
In a medium bowl, mash the bananas thoroughly. Measure the mashed bananas, then set them aside.
Stir in the vanilla, eggs, and mashed bananas, blending them smoothly into the warm honey-butter mixture.
Gently incorporate the all-purpose flour, baking soda, salt, and cinnamon into the wet mixture, folding until just combined.
Transfer the honey banana bread batter into a parchment-lined loaf pan.
Bake at 350ºF for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
Top Tips
- Experimenting with add-ins enriches flavor variations. Nuts like walnuts and almonds contribute appealing crunch, while dried fruit and chocolate chips infuse extra bursts of sweetness.
- It’s also important to fully ripen bananas before using for optimal taste. If they aren’t spotted enough, sealing ripe fruits in a bag hastens browning overnight.
- Precise flour measuring prevents denseness. Spooned into a cup and leveled with a knife ensures proper weight and texture.
- Total bake time may stretch slightly longer when using honey instead of sugar. Taking care to test for doneness in the center with a toothpick is key.
- You have several options for mashing bananas: a fork, a potato masher, or even a stand mixer with the paddle attachment will work.
- To easily lift the bread out of the pan, leave a 3-inch overhang of parchment paper on two sides to create a handy sling.
- If the top of the banana bread begins to brown too quickly before it’s fully baked, cover it with a piece of aluminum foil to prevent further darkening.
How To Store
Room Temperature: Store in an airtight container for up to 1 week.Freezing: Slice the cooled bread and wrap each slice in plastic wrap. Place in a freezer-safe bag and freeze for up to 3 months. Add an extra 1-2 minutes to baking time if baking from frozen.
More Recipes
- Banana Bread
- Banana Bread Without Baking Soda
- High-altitude Banana Bread
- No Bake Banana Pudding Cheesecake
- Banana Muffins without Baking Powder or Soda
Honey Banana Bread
Ingredients
- ½ cup 113.5 g unsalted butter melted and cooled
- ½ cup 168 g Honey
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1½ cups 350 g overripe bananas mashed
- 2 cups 250 g all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F. Lightly coat an 8-9 inch loaf pan with nonstick spray and line it with parchment paper, allowing the paper to extend over the edges.
- In a large bowl, blend the melted butter and honey together until smooth. Mix in the vanilla extract, eggs, and mashed bananas until fully incorporated.
- Gently mix the flour, baking soda, salt, and cinnamon into the wet ingredients until the dry ingredients are just absorbed and no longer visible.
- Transfer the honey banana bread batter into the prepared loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, which should take approximately 55 to 70 minutes.
- Allow the loaf to cool in the pan until it’s slightly warm. Then, lift it out by pulling up on the parchment paper that overhangs the sides.