Honey Banana Bread
Equipment
- 2 Mixing bowls
- 1 Fork
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 piece ripe bananas mashed
- 120 milliliter honey
- 100 gram granulated sugar
- 115 gram unsalted butter melted and cooled
- 2 piece large eggs room temperature
- 60 milliliter milk room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon optional
- 60 gram chopped walnuts optional
- 30 milliliter honey for drizzling optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line the 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl mash the ripe bananas with a fork until mostly smooth with small lumps remaining.
- Whisk in the melted butter honey and granulated sugar until the mixture is well combined.
- Add the eggs milk and vanilla extract to the bowl and whisk until smooth.
- In a separate mixing bowl whisk together the all-purpose flour baking soda salt and ground cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula just until no dry streaks of flour remain.
- Fold in the chopped walnuts if using taking care not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Bake the honey banana bread for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and place it on a cooling rack then let the bread cool in the pan for 10 minutes.
- Carefully lift or turn out the loaf onto the cooling rack and let it cool for at least 5 more minutes before slicing.
- Drizzle the top with the extra honey if desired just before serving.
Notes
For best results use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and avoid overmixing once the flour is added so the loaf stays tender rather than dense. If the top is browning too quickly loosely tent the pan with foil for the last 10–15 minutes of baking. Letting the bread rest fully improves sliceability and flavor, and it actually tastes even better the next day. You can swap walnuts for chocolate chips, pecans, or leave them out entirely, and extra slices freeze well when wrapped tightly and stored in an airtight container.
Tried this recipe?Let us know how it was!