It happens all the time: we start the week with the best of intentions, we go to the grocery store, shop for all of our favorite ingredients with the idea that we’ll be making every meal and Friday rolls around and there we are with a bunch of over-ripe bananas. It’s so easy to make Honey Banana Bread with just a handful of ingredients. You can make this a healthier version of itself by swapping out the butter with coconut oil…but really, this will always be a special treat!
You can experiment with flour as well. I find that when I do this it’s always a combination of flour that does best, and I never fully cut traditional pastry flour out, I always keep some in there, in part because nothing seems to fully replace it. This recipe is on the moist side because we are using honey. You can turn this recipe into banana muffins if you are looking for smaller portions that are easy to freeze.
Be careful to not let the banana bread sit in the oven for too long: it’ll easily over-brown and dry out otherwise. Honey caramelizes faster than refined sugar, so when you bake with it, keep an eye on your oven. Reduce the temperature, or bake for a little less time if need be.
Sweeten up this Honey Banana Bread recipe
Feeling adventurous? Play around with the ingredients in your banana bread-there’s lots of room to play with a simple recipe like this! Here’s some of our favorite tricks:
- Before baking, top with a few slices of banana
- Change up the nuts in the mix (walnuts and pecans work well)
- Drizzle with Cashew Cream Icing when the bread is cool
If you bake up our Honey Banana Bread, share a photo with the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
Honey Banana Bread
- 3/4 c Waxing Kara Honey
- 8 tbsp. unsalted butter 1 stick, room temperature
- 2 eggs
- 3 ripe bananas
- 3 tbsp. greek yogurt
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 c all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 c dark chocolate chips or chopped pecans, optional
Preheat the oven to 325 degrees F.
Grease a 9 x 5 x 3 inch loaf pan.
Cream the honey and butter in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the yogurt, cinnamon and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined.
Add chocolate chips and chopped pecans as desired.
Add dry ingredients including chopped pecans if desired, mixing just until flour disappears.
Pour batter into greased baking pan and top with banana slices if desired.
Bake 1 hour or until a toothpick inserted in the center comes out clean.
Set aside to cool on a rack for 15 minutes. Remove bread from pan, cool completely before slicing.