Banana Bread Recipe with Honey
A naturally sweet banana bread made with ripe bananas and raw honey instead of refined sugar. This moist, easy loaf is full of warm flavor, requires no mixer, and fills your kitchen with an irresistible bakery-style aroma.
Equipment
- Mixing bowl
- Whisk
- Loaf pan (8-9 inch)
- Parchment paper
- spatula
- wire rack
- Oven
Ingredients
Wet Ingredients
- ½ cup Unsalted butter melted and cooled (113.5 g)
- ½ cup Raw honey Local Hive Clover Raw and Unfiltered Honey (168 g)
- 2 Large eggs room temperature
- 1 teaspoon Vanilla extract
- 1 ½ cups Overripe bananas mashed (350 g)
Dry Ingredients
- 2 cups All-purpose flour spooned and leveled (250 g)
- 1 teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8–9 inch loaf pan and line it with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted and cooled butter and honey until glossy and combined. Add vanilla, eggs, and mashed bananas, mixing until smooth.
- Gently fold in flour, baking soda, salt, and cinnamon just until no dry streaks remain. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan until warm, then transfer to a wire rack. Wait at least 20 minutes before slicing for best texture.
Notes
Use very ripe bananas for maximum sweetness and flavor. Avoid overmixing to keep the loaf soft and tender. You can add chocolate chips or nuts for variation, and store tightly wrapped at room temperature for up to 3 days or freeze for longer storage.