Honey Banana Bread

This honey banana bread is loaded with ripe bananas for a moist texture. Honey not only adds flavor, but it also helps the bread brown more deeply and brings out the bananas’ natural caramel notes. Compared to classic banana bread made with sugar, this version feels a little more wholesome without sacrificing taste or texture.

4.67 from 6 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast and Brunch, Snack

Cuisine American

Servings slices

Calories 270.8 kcal

Equipment

1 9x5" loaf pan

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Ingredients

Banana Bread

2 cups mashed bananas 4-5 bananas
2 large eggs room temperature
½ cup vegetable oil use any flavorless oil
⅔ cup honey any kind
2 teaspoons vanilla extract
3 tablespoons apple cider vinegar or white vinegar
2 cups all purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

Cinnamon Sugar Topping

1 teaspoon ground cinnamon
2 tablespoon turbinado sugar

Instructions

Preheat the oven to 350°F (180°C). Grease an 9X5 inch loaf pan with nonstick spray and line with parchment paper. Leave about 2 inches of overhang and secure with binder clips so the loaf is easy to remove later.
Mash the bananas in a large bowl and then whisk in the eggs, oil, honey, vanilla, and apple cider vinegar until well combined.
2 cups mashed bananas, 2 large eggs, ½ cup vegetable oil, ⅔ cup honey, 2 teaspoons vanilla extract, 3 tablespoons apple cider vinegar
Fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients just until you can't see any dry streaks of flour.
2 cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
Pour the batter into the lined loaf pan and smooth out the top.
In a small bowl, combine the cinnamon and turbinado sugar.
1 teaspoon ground cinnamon, 2 tablespoon turbinado sugar
Sprinkle the cinnamon sugar on top of the banana bread batter. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let the banana bread cool in the pan for 20 minutes, then transfer to a wire cooling rack. Let it cool completely, slice, and enjoy.

Notes

Measure the flour correctly: Using a kitchen scale to weigh the flour in grams is best for accuracy and consistent results. If you don't have a scale, fluff up the flour first before gently spooning it into your measuring cup.

Use overripe bananas: The best bananas are a little too ripe for eating with brown skins or yellow with brown speckles. Don't use light yellow or green bananas because they aren't sweet enough and won't be soft enough to mash.

Prevent browning: Honey browns faster than sugar as it bakes. If the top of the loaf starts getting dark before it's done, cover with aluminum foil so it doesn't burn.

Storage: Store cool banana bread at room temperature in an airtight container for up to 1 week. It'll last a couple days longer in the refrigerator, but be aware that the low humidity environment might dry it out faster.

Freezing: Let the banana bread cool, slice and wrap each piece tightly in plastic wrap. Place in a freezer-safe bag and freeze for up to 3 months. Thaw the slices at room temperature or quickly thaw in the microwave for 10-20 seconds before eating.

Nutrition

Serving: 1sliceCalories: 270.8kcalCarbohydrates: 42.4gProtein: 3.6gFat: 10.4gSaturated Fat: 1gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 6.2gTrans Fat: 0.04gCholesterol: 27.3mgSodium: 218.1mgPotassium: 181.9mgFiber: 1.7gSugar: 22.2gVitamin A: 64.3IUVitamin C: 3.4mgCalcium: 23.2mgIron: 1.3mg

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