Description
Honey vanilla banana bread brings warmth straight from your kitchen, filling the house with comforting aromas that wrap around your senses like a gentle hug. Moist, tender slices loaded with ripe banana sweetness and delicate honey notes make this classic treat perfect for morning coffee or afternoon snacking.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 2 eggs
- ½ cup unsalted butter, melted
Sweeteners and Flavors:
- ½ cup honey
- 1 tablespoon vanilla extract
Supporting Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Garnish:
- 1 drizzle of honey
- 1 sprinkle of cinnamon
Instructions
- Grab 3 ripe bananas and mash them thoroughly in a large mixing bowl until no large chunks remain.
- Pour ½ cup honey, ½ cup melted unsalted butter, 2 eggs, and 1 tbsp vanilla extract into the mashed bananas. Whisk until the mixture looks smooth and uniform.
- Grab a separate bowl and combine 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and ½ tsp cinnamon. Mix these dry ingredients until evenly distributed.
- Create a gentle folding motion to incorporate the dry ingredients into the wet mixture. Stop mixing as soon as you cannot see any flour streaks.
- Grease a loaf pan and transfer the batter into it, using a spatula to spread the mixture evenly and create a flat surface.
- Place the loaf pan in a preheated oven at 350°F. Bake for 55 minutes, checking doneness by inserting a toothpick into the center.
- Remove the bread from the oven and allow it to rest for 10 minutes at room temperature.
- Drizzle an extra tablespoon of honey over the top and sprinkle a pinch of cinnamon before slicing and serving.
Notes
- Ripe bananas are the secret to super moist banana bread, so wait until they’re deeply speckled and soft before baking.
- Fold the dry ingredients gently to avoid overmixing, which can make the bread tough and dense.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free baking blend that maintains the bread’s tender texture.
- Store wrapped tightly at room temperature for 3-4 days, or freeze slices between parchment paper for quick breakfast or snack options.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 235 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg