Description
This Honey Vanilla Banana Bread is a moist and flavorful quick bread, sweetened naturally with honey and enhanced with pure vanilla extract. Made with ripe bananas and simple pantry ingredients, it offers a delightful twist on classic banana bread with optional add-ins like nuts or chocolate chips for extra texture and richness. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 3 medium or 2 large ripe bananas (about 1½ cups mashed)
- â…“ cup unsalted butter, melted
- ½ cup honey
- 2 eggs
- ¼ cup milk (any kind)
- 1 tablespoon pure vanilla extract or vanilla paste
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Add-ins
- Crushed nuts (e.g., walnuts or pecans)
- Chocolate chips
- Sliced banana on top
- Peanut butter glaze or frosting
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare an 8½x4½-inch loaf pan by greasing it generously or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and honey until smooth. Add the eggs, mashed bananas, milk, and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine All: Gently fold the dry ingredients into the wet mixture just until combined. Take care not to overmix to avoid a dense bread texture.
- Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle optional toppings such as nuts, chocolate chips, or sliced banana on top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer the loaf onto a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Optional add-ins like nuts or chocolate chips can be mixed into the batter or sprinkled on top before baking.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe yields about 8 to 10 slices depending on thickness.
