This Honey Banana Bread is a cozy quick bread that’s naturally sweetened with honey instead of sugar. The bananas keep the loaf soft and moist, and the honey gives a warm flavor and golden edges. It comes together fast, bakes up beautifully, and tastes even better the next day. Enjoy slices for breakfast, snacks, or lunchboxes with a swipe of butter or peanut butter. Be sure to check out my ultimate banana recipe collection, too!

Loaf of Honey Banana Bread with honey and butter next to it.

Ingredients & Substitutions

Butter: Melt the butter (I prefer unsalted butter), then set it aside to slightly cool. Melted butter mixes easily with the mashed bananas and honey, which keeps the bread moist and soft. It also helps the loaf brown nicely and adds a warm, buttery flavor. If using salted butter, you may want to lessen the salt.
Bananas: Look for your ripest bananas to mash for this bread. Mashed bananas make the bread naturally sweet and moist; they also give the loaf a soft texture and plenty of banana flavor.
Honey: Honey makes this banana bread taste extra rich and sweet, and it keeps every slice moist and tender. You can swap the honey for maple syrup or agave, but honey gives the best flavor and golden color.
Egg: One large egg binds the batter and helps the loaf rise. Room temperature eggs whisk in more smoothly and keep the crumb tender. Out of eggs? Check out my egg substitutes to try!
Vanilla: Vanilla adds warm flavor and rounds out the sweetness of the honey and bananas. Almond extract can be used for a twist, but vanilla is classic here.
All-Purpose Flour: Regular all-purpose flour gives structure to the bread. I don’t recommend cake flour (too soft) or bread flour (too chewy).
Baking Soda & Baking Powder: This combo gives the bread lift, so it isn’t too dense. The baking soda reacts with the natural acidity of the honey and bananas.
Kosher Salt: A little salt balances the sweetness and makes the banana and honey flavors pop. If using table salt, reduce the amount slightly.

Loaf of Honey Banana Bread that has a slice cut off and laying flat with a honey pot and banana.

FAQs

What type of bananas work best?

Use your ripest bananas; the darker the peel, the sweeter the flavor. Overripe bananas also mash easily and give the bread the best texture.

Can I use frozen bananas?

Yes! Thaw the bananas first, then drain any excess liquid before mashing so the batter doesn’t get too wet.

Does this banana bread taste like honey?

Not overly (some taste testers didn’t taste any honey at all)! The honey adds natural sweetness and moisture without giving the bread a strong honey flavor. The ripe bananas shine through, so you get a soft, tender loaf that tastes like classic banana bread with a gentle, warm sweetness from the honey.

Can I add mix-ins like nuts or chocolate chips?

Definitely. Stir in up to 1 cup of chopped nuts (walnuts or pecans work great) or chocolate chips after mixing the batter. You can also add a sprinkle of nuts on top for extra texture.

Can I make this into muffins instead of a loaf?

Yes! Divide the batter into a lined muffin tin and fill each cup about 3/4 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. And if you love muffins, I have the best banana muffin recipe you will have to try!

Can I make this bread ahead of time?

Absolutely. The flavors actually deepen overnight, and the loaf slices more easily once cooled.

Can I freeze banana bread?

Yes, banana bread freezes very well. Cool the loaf completely, wrap in plastic wrap, then wrap in foil or store in a freezer-safe bag. Freeze for up to 2 months.

Serving Ideas

Honey Banana Bread is perfect for breakfast, snacks, or lunchboxes. And it’s so easy to enjoy in different ways. Here are a few ideas:

Spread slices with butter, peanut butter, or almond butter for a quick breakfast or snack.
Drizzle a little extra honey over warm slices for a sweet treat.
Toast leftover slices and serve with yogurt and fresh berries for a light morning meal.
Add a slice to your lunchbox or serve as an after-school snack; it keeps well and is naturally sweet.
Try it alongside my Strawberry Banana Muffins or Banana Cake for a banana-themed snack spread.

Close up of melted butter on a slice of Honey Banana Bread.

How to Store Honey Banana Bread

Room Temperature: Store slices in an airtight container for up to 3 days.

Freezer: Wrap the cooled loaf or individual slices and freeze for up to 2 months. Thaw at room temperature before serving.

Honey Banana Bread

Prep Time 10

Cook Time 1 5

Total Time 1 15

This Honey Banana Bread is a cozy quick bread that’s naturally sweetened with honey instead of sugar. The bananas keep the loaf soft and moist, and the honey gives a warm flavor and golden edges!

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Ingredients

▢ ⅓ cup (80 g) unsalted butter, melted, slightly cooled
▢ 4 large ripe bananas, mashed (about 1 ¼ to 1 ½ cups)
▢ ¾ cup (255 g) honey
▢ 1 large egg, room temperature
▢ 1 teaspoon vanilla extract
▢ 2 ½ cups (312.5 g) all-purpose flour
▢ 1 teaspoon baking soda
▢ ½ teaspoon baking powder
▢ ½ teaspoon kosher salt

Instructions

Preheat the oven to 325°F. Spray a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper for easy removal.
Melt the butter and set aside to cool slightly.
In a large bowl, mash the bananas with a fork until mostly smooth.
Add the melted butter, honey, egg, and vanilla. Whisk together until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
Add the dry ingredients to the banana mixture. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 65 to 75 minutes. About 40 minutes into baking, check the bread. If the top is browning too quickly, loosely cover it with aluminum foil to prevent burning while the center finishes baking.
Bake until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove from the oven and let the bread cool in the pan for 10 to 15 minutes. Then transfer to a wire rack to cool completely before slicing.

Did you make this recipe?

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What the Test Kitchen had to say about this recipe:

Autumn

This Honey Banana Bread is amazing! Moist, tender, and perfectly sweet from the honey. The bananas really shine, and the golden edges are gorgeous.

Elizabeth

The more ways to make banana bread, the better! I love this recipe; the bread is so moist and the flavor and texture is everything I want in a banana bread.

Stephanie

This bread is soft, flavorful, and it has just the right amount of sweetness. I like it a lot!

Bella

I can’t believe how easy this recipe is. It tastes just like bakery banana bread but with the warm, natural sweetness of honey. I will be making this a lot!