This Honey Vanilla Banana Bread is a true treat for the senses. Soft, fluffy, and naturally sweetened with honey, it’s an easy-to-make recipe that is loaded with warm vanilla flavor. The combination of ripe bananas, a hint of cinnamon, and the richness of butter creates a banana bread that stays moist and delicious for days. Whether it’s for breakfast, a snack, or dessert, it’s a versatile and comforting recipe you’ll love to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1/2 cup honey
1/2 cup melted butter (or coconut oil)
2 large eggs
1 tablespoon vanilla extract
1/4 cup milk (dairy or non-dairy)
1 3/4 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth. Stir in the honey, melted butter, eggs, vanilla extract, and milk.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Gently fold in the walnuts or chocolate chips if you’re using them.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Servings and Timing
Servings: 10 slices
Prep Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Variations
There are plenty of ways to switch things up with this recipe to make it your own:
Nutty Banana Bread: Add a handful of chopped pecans or almonds in place of walnuts for a different flavor and crunch.
Chocolate Lovers: Instead of walnuts, mix in a cup of mini chocolate chips for a more indulgent treat.
Whole Wheat Flour: I sometimes substitute all-purpose flour with whole wheat flour for a slightly heartier and more nutritious version.
Spices: If you love spices, feel free to add a pinch of nutmeg or allspice for extra warmth.
Storage/Reheating
I’ve found that this banana bread stays fresh for several days when stored in an airtight container at room temperature. If I want to keep it for longer, I wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. To reheat, I slice a piece and pop it in the microwave for 10-15 seconds or toast it for a few minutes for that warm, just-baked feel.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work perfectly! Just thaw them and mash them up before using them in the recipe. They might even make the banana bread a little extra moist.
Can I substitute honey with another sweetener?
While honey gives this banana bread its signature flavor, you can swap it out for maple syrup, agave nectar, or coconut sugar. Keep in mind that the flavor will vary slightly depending on what you choose.
Can I make this banana bread dairy-free?
Absolutely! Use coconut oil in place of butter and opt for a dairy-free milk like almond milk or oat milk. The banana bread will still turn out deliciously moist and flavorful.
Can I make this banana bread gluten-free?
To make it gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the blend includes xanthan gum or another binding agent to ensure the bread holds together.
How can I prevent the banana bread from sinking in the middle?
I recommend not overmixing the batter. Overmixing can lead to the formation of too much gluten, which can cause the bread to sink. Stir just until the ingredients are combined for the best results.
Conclusion
This Honey Vanilla Banana Bread is the ultimate comfort food that combines sweetness from ripe bananas and honey with the warm notes of vanilla. It’s simple to make, and the end result is a moist, fluffy loaf that’s perfect for any occasion. Whether enjoyed fresh from the oven or as a snack throughout the week, it’s sure to become a family favorite.
Recipe:
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Honey Vanilla Banana Bread
This Honey Vanilla Banana Bread is a naturally sweetened treat made with ripe bananas, honey, and vanilla. With a soft, fluffy texture and a hint of cinnamon, it’s the perfect comfort food for any time of day. Easy to make and customizable with chocolate chips or walnuts, this banana bread stays fresh for days. Whether for breakfast, a snack, or dessert, this is a versatile and irresistible recipe!
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Ingredients
3 ripe bananas, mashed
1/2 cup honey
1/2 cup melted butter (or coconut oil)
2 large eggs
1 tablespoon vanilla extract
1/4 cup milk (dairy or non-dairy)
1 3/4 cups all-purpose flour (or whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Stir in the honey, melted butter, eggs, vanilla extract, and milk.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
- Gently fold in the walnuts or chocolate chips, if desired.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
Frozen Bananas: Thawed frozen bananas can be used and may add extra moisture.
Substitutions: You can substitute honey with maple syrup or coconut sugar for different flavors.
Dairy-Free: Replace butter with coconut oil and use a dairy-free milk option.
Gluten-Free: Use a gluten-free flour blend to make the recipe gluten-free.
Storage: Store in an airtight container at room temperature for up to 4-5 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast Snack Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal per slice
