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Banana Bread Recipe with Honey

Banana Bread Recipe with Honey

This healthy and delicious banana bread with honey is the perfect combination of sweetness and moisture. Made with ripe bananas and natural honey, this loaf is soft, tender, and packed with flavor. It’s a great way to satisfy your sweet cravings while enjoying a wholesome treat. Try this easy recipe today for a homemade delight that everyone will love!
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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 4 people
Calories 673 kcal

Ingredients
  

  • 2 cups All-purpose flour
  • 1 teaspoon

    Baking soda

  • 1/2 teaspoon Salt
  • 3 large Mashed ripe bananas
  • 1/2 cup Honey
  • 2 large

    Eggs

  • 1 teaspoon Vanilla extract
  • 1/2 cup Melted butter or coconut oil
  • 1/2 cup Chopped walnuts or pecans
  • 1/2 cup Chocolate chips
  • 1 teaspoon Cinnamon (for spiced version)
  • Pinch Nutmeg (for spiced version)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mash the bananas: In a large mixing bowl, mash the overripe bananas until smooth.
  • Combine wet ingredients: In the same bowl, add honey, eggs, vanilla extract, and melted butter (or coconut oil). Mix well until smooth and incorporated.
  • Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this into the wet ingredients until just combined. Be careful not to overmix.
  • Add optional ingredients: Stir in any optional add-ins like walnuts, chocolate chips, cinnamon, or nutmeg if desired.
  • Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Make sure to use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas work best for this recipe.
  • Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for later enjoyment.