Description
This Honey Banana Bread recipe is a moist, flavorful quick bread made with ripe bananas and natural honey for sweetness. It’s perfect for breakfast, a snack, or dessert with subtle hints of cinnamon and vanilla. The batter is easy to prepare and baked to a tender crumb with a golden crust.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (melted and cooled)
- ½ cup Local Hive™ Clover Raw and Unfiltered Honey
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups overripe bananas (mashed)
Dry Ingredients
- 2 cups all-purpose flour (weighed in grams or spooned and leveled)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-9 inch loaf pan using nonstick spray and line it with parchment paper, leaving the paper hanging over the sides for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted cooled butter and honey until well combined and smooth. Then stir in the vanilla extract, eggs, and mashed bananas until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of leavening and spice.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet banana mixture just until no dry streaks remain. Avoid overmixing to keep the bread tender.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for about 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Remove: Allow the banana bread to cool in the pan until it is just warm to the touch. Using the parchment paper edges, carefully lift the loaf out of the pan and place it on a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for maximum sweetness and moist texture.
- Make sure the melted butter has cooled so it doesn’t cook the eggs when mixing.
- You can substitute honey with maple syrup for a different flavor profile.
- Check the bread at 55 minutes to avoid overbaking; ovens vary.
- Store wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
