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Overhead view of honey banana bread, with slices on parchment paper.

Honey Banana Bread

Nataliia
This easy honey banana bread is sweetened with only honey and comes together quickly. It has soft, moist crumb and rich honey flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 216 kcal

Equipment

  • 1 Large Mixing Bowl
  • measuring cups
  • standard sized loaf pan (5x9)

Ingredients
  

  • 1½ cups mashed over-ripe bananas 3 large or 4 medium bananas
  • 2 large eggs
  • ½ cup honey
  • ⅓ cup sour cream
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350℉. Position the oven rack in the lower third of the oven. Line the loaf pan with parchment paper or grease it with oil.
  • In a large bowl add over-ripped bananas. Mash them well with a fork. Add 2 eggs, ½ cup of honey ⅓ cup of sour cream, 6 tablespoons of melted butter, 2 teaspoons of vanilla extract. Whisk well until combined.
  • In a separate bowl, combine 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoons of baking powder, ½ teaspoons of salt and ½ of cinnamon. Add dry ingredients to the wet ingredients. Mix just until combined. Do not over mix it. Optionally, fold in ½-¾ cup of chocolate chips, dried fruit on nuts.
  • Pour the batter into the prepared pan. Spread it if needed. Bake at 350℉ for about 55-65 minutes or until the toothpick comes out clean, few wet crumbs are OK. The thermometer inserted in the middle should reach 200-205℉.
    Check the bread half way though the baking time. If it browns too fast, cover it loosely with foil.
  • Let it cool in a pan for about 10 minutes, then set it on a cooling rack to cool completely before slicing. Store leftovers in an air tight container for up to 2 days or for up to 6 days in the fridge.

Video

Notes

Because this banana bread is made without sugar, it can be stored at room temperature for up t-2 days. In time, it may get sticky and it is normal. For longer storage, keep it in the fridge for up to 5-6 days or freeze it for up to 2 month.  
If you have overripe bananas but not ready to make the bread, freeze them peeled to use later. 
If you are looking for a perfect school snack, add about ¾ cups of chocolate chips to the batter. 

Nutrition

Calories: 216kcalCarbohydrates: 34gProtein: 3.8gFat: 7.9gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.1gCholesterol: 52mgSodium: 210mgFiber: 1.4gSugar: 14.9g
Keyword honey banana bread
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