The BEST Honey Vanilla Banana Bread Recipe

Introduction

This honey vanilla banana bread is moist, flavorful, and naturally sweetened with honey. Perfect for breakfast or a snack, it combines ripe bananas with warm vanilla and a hint of honey for a delicious homemade treat.

Ingredients

• 3 medium or 2 large bananas (about 1 1/2 cups), mashed
• ⅓ cup unsalted butter, melted
• ½ cup honey
• 2 eggs
• ¼ cup milk
• 1 tablespoon pure vanilla extract or paste
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Optional mix-ins or toppings: crushed nuts, chocolate chips, peanut butter glaze or frosting

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and grease an 8½x4½ inch loaf pan.
2. Step 2: In a large bowl, whisk together the melted butter and honey. Add the eggs, mashed bananas, milk, and vanilla, then combine well.
3. Step 3: In a separate bowl, mix the all-purpose flour, baking soda, and salt.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
5. Step 5: Pour the batter into the prepared loaf pan. Add any toppings you like. For extra banana flavor, slice a banana lengthwise and place it cut side up on top of the batter.
6. Step 6: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.

Tips & Variations

• For added texture and flavor, fold in ½ cup of chopped nuts or chocolate chips before baking.
• Use ripe bananas with brown spots for the best natural sweetness and moisture.
• Try swapping milk for almond or oat milk to make this recipe dairy-free.
• Add a tablespoon of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Top with a peanut butter glaze by mixing peanut butter with a bit of milk and drizzling after baking.

Storage

Store banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped well for up to 3 months. Reheat slices gently in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of honey?

Yes, you can substitute honey with ½ cup of granulated sugar, but keep in mind the bread may be slightly less moist and have a different flavor.

What can I do if I don’t have fresh bananas?

Overripe frozen bananas work well too—just thaw and mash them before using. Avoid green or underripe bananas as they are less sweet and less soft.

The BEST Honey Vanilla Banana Bread Recipe

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★★★★★

4.4 from 50 reviews

This Honey Vanilla Banana Bread is a moist and flavorful twist on classic banana bread, sweetened naturally with honey and highlighted by pure vanilla extract. It’s easy to make, uses ripe bananas for natural sweetness and moisture, and can be customized with optional toppings like nuts or chocolate chips. Perfect for breakfast, snack, or dessert.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 50 to 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Banana Bread Batter

• 3 medium or 2 large bananas (about 1 1/2 cups, mashed)
• ⅓ cup unsalted butter, melted
• ½ cup honey
• 2 eggs
• ¼ cup milk
• 1 tablespoon pure vanilla extract or vanilla paste
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Optional Mix-ins or Toppings

• Crushed nuts (e.g., walnuts or pecans)
• Chocolate chips
• Peanut butter glaze or frosting
• Sliced banana (for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease an 8½ x 4½ inch loaf pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and honey until combined. Then whisk in the eggs one at a time, followed by the mashed bananas, milk, and pure vanilla extract. Stir until well combined.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl. Gently fold and mix just until the batter is combined; avoid overmixing to keep the bread moist and tender.
5. Prepare Batter for Baking: Pour the batter into the prepared loaf pan. Add any optional toppings if desired, such as crushed nuts or chocolate chips. If using sliced banana as a topping, slice lengthwise and arrange cut side up on top of the batter for a decorative and flavorful finish.
6. Bake: Place the loaf pan in the oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
7. Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely for at least 30 minutes before slicing to ensure proper texture and easier slicing.

Notes

• Use very ripe bananas for best flavor and natural sweetness.
• Do not overmix the batter; this helps avoid a dense bread.
• You can substitute milk with a non-dairy alternative if desired.
• Honey adds moisture and a gentle sweetness, making this recipe a natural alternative to refined sugar.
• Optional toppings and mix-ins add texture and flavor variety; experiment as you like.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: banana bread, honey banana bread, vanilla banana bread, easy banana bread, homemade banana bread, healthy banana bread