Description
This honey vanilla banana bread is moist, tender, and naturally sweetened with honey instead of refined sugar. A swirl of vanilla and a touch of cinnamon make every slice taste warm and comforting—perfect for breakfast, snack time, or dessert.
Ingredients
3 medium overripe bananas, mashed
½ cup honey
½ cup unsalted butter, melted
½ cup plain Greek yogurt (or sour cream)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup shredded coconut
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
In a large bowl, mash the bananas until mostly smooth.
Whisk in honey, melted butter, Greek yogurt, eggs, and vanilla until combined.
In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
Gently fold dry ingredients into wet mixture until just combined. Don’t overmix.
Stir in any optional add-ins.
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Notes
Store tightly wrapped at room temperature for up to 3 days or refrigerate for 1 week.
To freeze: wrap slices or the whole loaf in plastic wrap, then foil. Freeze up to 2 months.
Swap honey with maple syrup for a different flavor twist.
For muffins: bake in lined muffin tins for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 36 g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: honey vanilla banana bread, moist banana bread, banana bread recipe