Some banana breads are fine. This one is bakery-style: tall, golden, plush in the middle, and glossy-sweet on top thanks to honey. It tastes like the slice you “accidentally” buy while grabbing coffee, except you made it in your own kitchen.
Honey banana bread is the move when you want cozy banana flavor without a super sugary vibe. The honey adds a warm, floral sweetness and helps keep the crumb tender for days (yes, days).
Why You’ll Love This
It bakes up thick and lofty with a soft, moist crumb, a lightly caramelized honey top, and that classic banana-bread comfort—easy enough for a weekday, impressive enough to gift or bring to brunch.
Ingredients
- 2 to 3 very ripe bananas (about 1 1/4 cups mashed)
- 1/2 cup honey (plus 1 to 2 teaspoons for brushing, optional)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/4 cup Greek yogurt or sour cream (full-fat preferred)
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/3 cup milk (dairy or unsweetened almond/oat), room temperature
- Optional mix-ins: 1/2 cup chopped walnuts/pecans or 1/2 cup chocolate chips
How to Make It
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving a little overhang for easy lifting.
- In a large bowl, mash the bananas until mostly smooth (a few small lumps are perfect). Whisk in the honey, melted butter, eggs, yogurt, and vanilla until glossy and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This keeps the rise even and the loaf bakery-tall.
- Add the dry ingredients to the wet in two additions, folding gently with a spatula. Pour in the milk and fold just until you don’t see streaks of flour. Don’t overmix—banana bread loves a light hand.
- If using mix-ins, fold them in now. Pour the batter into the prepared pan and smooth the top. For a cute bakery look, you can slice a banana lengthwise and place it on top (optional).
- Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too fast, tent loosely with foil for the last 15 minutes.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack. For extra shine and honey flavor, lightly brush the warm top with 1 to 2 teaspoons honey.
- Slice once fully cooled for the cleanest cuts. (Warm slices are delicious, just a little more crumbly.)
Tips for the Best Results
- Use very ripe bananas: The spottier and softer, the better. They should smell sweet and mash easily.
- Room-temp ingredients help the rise: Cold eggs/yogurt can make the batter seize and bake up denser.
- Measure flour lightly: Spoon into the measuring cup and level off. Packing flour can dry out the loaf.
- Don’t overmix: Stirring too much = tougher crumb. Fold until just combined.
- Line the pan: Honey makes the crust extra sticky-sweet, so parchment is your best friend.
- Let it cool fully: The crumb finishes setting as it cools, and the flavor gets even better.
- Check your bake at 55 minutes: Every oven is different. Start checking early and go by the toothpick test.
Variations
- Walnut honey banana bread: Fold in 1/2 cup chopped walnuts and add a pinch of flaky salt on top.
- Chocolate chip bakery-style: Swap cinnamon for 1/2 teaspoon espresso powder and add 1/2 cup chocolate chips.
- Maple-honey twist: Use 1/4 cup honey + 1/4 cup maple syrup for a deeper sweetness.
- Whole wheat boost: Replace up to 3/4 cup of the all-purpose flour with white whole wheat flour (add 1 extra tablespoon milk if needed).
- Spiced cozy version: Add 1/4 teaspoon nutmeg and a pinch of cloves for chai-ish vibes.
- Mini loaves: Divide into 3 mini loaf pans and bake 25 to 35 minutes (start checking at 25).
Storage & Reheating
Store tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 6 days (bring to room temp for best texture). To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for crisp edges and a soft center.
FAQ
How do I make this truly “bakery-style” (tall and domed)?
Use a 9×5-inch pan (not larger), make sure your baking soda/baking powder are fresh, and don’t overmix once the flour goes in. Also, starting with room-temperature ingredients helps the batter rise more evenly.
Can I replace honey with sugar?
Yes. Swap the 1/2 cup honey for 1/2 cup packed light brown sugar, and increase the milk to 1/2 cup since honey adds moisture. The flavor will be more classic banana bread and less floral-warm.
Why did my honey banana bread sink in the middle?
Common culprits: underbaking (the center needs to be set), opening the oven door too early, or too much banana/milk making the batter overly wet. Bake until a toothpick comes out clean or with moist crumbs, and let it cool completely before slicing.
Can I freeze this bread?
Absolutely. Cool completely, then wrap the loaf (or individual slices) in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw at room temperature, or microwave slices for 20–30 seconds.
What mix-ins work best with honey banana bread?
Toasted walnuts or pecans are perfect with honey’s warmth. Chocolate chips are also great if you want a dessert-leaning loaf. Keep mix-ins around 1/2 cup so the bread stays tall and doesn’t get weighed down.