Honey Banana Bread


Honey banana bread will have you questioning all other banana breads that came before this recipe. Honey banana bread is oh-so-moist, sweet, healthy, and delicious. I have been trying to perfect this recipe for weeks with no such luck- my test recipes for the honey banana bread varied from excessively dense and overtly sweet to dry and bouncy. At long last I finally perfected the ratio of honey: sugar: bananas to create the ultimate banana bread.


This honey banana bread is inspired from a classic banana bread recipe from Cooking Light magazine that I have been making for years. I still have the original tattered magazine featuring dozens of banana bread recipes. While I have loved this recipe for years, I have felt like it needed some tweaking and could use a little less sugar. It began to taste dull and dry over the years, and I felt like orange blossom honey would be the answer to my banana bread woes.

horizontal-melted banana-bread-all-done

I tried this recipe for honey banana bread using 2, 3, or 4 ripe bananas. Perfection was achieved with 4 very ripe medium sized bananas. When the bananas are very ripe you are able to use less sugar while still maintaining the right balance of moisture and sweetness. Serve this delectable and moist honey banana bread with homemade honey butter for a real breakfast treat.

very-close bread-with-butter

Honey Banana Bread

¾ cup sugar
¼ cup orange blossom honey
¼ cup butter; softened
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
2 cups unbleached all-purpose flour
4 very ripe bananas
1 teaspoon vanilla extract
½ cup vanilla yogurt

Honey Butter

¼ cup softened butter
2 tablespoons orange blossom honey

Preheat the oven to 350F. In a separate bowl add the flour, baking soda, and salt and stir together; set aside. Add the softened butter, honey, and sugar to a bowl and mix well. I used my KitchenAid mixer which mixes everything incredibly well.  Now add the eggs one at a time until well incorporated, followed by the bananas one by one, vanilla yogurt, and vanilla extract.


Next add the flour mixture slowly to the batter until just mixed. Scrape along the sides of the bowl to make sure all of the ingredients are incorporated. If you like nuts in your banana bread feel free to add a handful of chopped walnuts at this point. Pour the batter into a greased 9 x 5 loaf pan or greased muffin tins.


Bake the honey banana bread for 1 hour or until a toothpick comes out clean. I had to cook the honey banana bread for an hour and 10 minutes. While the bread was baking I placed the half stick of butter for the honey butter on the counter so it would soften. Mix in the honey with the softened butter and slather on fresh warm slices of moist honey banana bread and enjoy with a steaming cup of coffee or black tea.



  1. I love you blog. Your honey banana bread recipe inspired me to bake and it came out delicious!! Added a handful of chopped walnut as suggested and wow! Simply yummy!

  2. I made this last night with no problem loved it!!! If someone wanted a more “cakey type of bread” would you add more flour?

    1. Ayesha I am so happy you made this and enjoyed it! I was actually speaking to one of the chefs at the restaurant where I work about this exact issue recently. I made this again recently and the recipe was much more dense than usual. He suggested I mixed the ingredients for too long causing the gluten to become more dense and heavy. Try mixing the ingredients just enough to combine and see if it results in a more cakey and less dense bread.

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