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)

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!

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.