Honey Vanilla Banana Bread Recipe

Honey Vanilla Banana Bread Recipe | Moist, Sweet & Easy

I just baked this loaf of honey vanilla banana bread and I’m so excited to share it with you. I’ve always loved the cozy warmth of banana bread straight out of the oven — and this version, sweetened with honey and infused with vanilla, took it to a whole new level.

The bananas add natural sweetness and moisture, the honey gives a gentle floral depth, and the vanilla pulls it all together with a comforting aroma. It turned out soft, fragrant, and perfectly tender.

If you’re looking for a twist on the classic quick bread, I think you’ll love this one as much as I do — or you can also enjoy a Chocolate Covered Strawberries Wedding Recipe for another sweet homemade treat.

Ingredients

Here’s what you’ll need, along with a few pro tips and explanations of why each ingredient works well:

• 3 medium or 2 large over-ripe bananas (about 1 1⁄2 cups mashed) – ripe bananas bring sweetness and extra moisture, which keeps the bread tender.
• ⅓ cup (about 75 g) unsalted butter, melted – butter adds richness and helps the crumb stay soft; melting it ensures it incorporates easily.
• ½ cup (about 170 g) honey – using honey instead of refined sugar gives a deeper, more natural flavor and keeps things moist.
• 2 large eggs – eggs help bind the loaf and create a good structure so it doesn’t collapse or get soggy.
• ¼ cup (about 60 ml) milk – adds just a little extra liquid to balance the batter; you could use dairy-free milk if you prefer.
• 1 tablespoon pure vanilla extract (or vanilla bean paste) – this gives the “vanilla” in the title its due, enhancing the banana flavor and aroma.
• 1 ¾ cups (about 220 g) all-purpose flour – the base that gives the bread its shape and helps hold everything together.
• 1 teaspoon baking soda – helps the loaf rise and gives a light texture rather than being dense.
• ½ teaspoon salt – balances the sweetness and rounds out the flavor so the bread isn’t flat or one-note.

Note: This recipe makes one standard loaf, about 8–10 servings.

Variations

If you want to tweak this loaf for dietary needs or extra flavor, here are some great options:

• Dairy-free option: Replace the butter with melted coconut oil or vegan butter. Use almond milk or oat milk instead of regular milk.
• Lower-sugar option: Although honey is a natural sweetener, you can reduce it to ⅓ cup and add a tablespoon of unsweetened applesauce for moisture.
• Add-ins for flavor: Stir in ½ cup chopped walnuts, pecans, or dark chocolate chips. You could also fold in shredded coconut or a handful of dried cranberries.
• Gluten-free version: Swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum.
• Spiced variation: Add ½ teaspoon cinnamon and a pinch of nutmeg for a warm, cozy flavor.

Cooking Time

Here’s how the time breaks down for the recipe:

• Prep Time: 10 minutes
• Cooking Time: 50–55 minutes
• Total Time: About 1 hour to 1 hour 5 minutes

Equipment You Need

Here’s the simple kitchen gear you’ll need:

• Loaf pan (8½ × 4½ inches): Shapes and bakes the bread evenly.
• Mixing bowls: One for wet and one for dry ingredients.
• Whisk or fork: For blending the wet mixture until smooth.
• Spatula: To fold everything together and scrape the bowl clean.
• Cooling rack: Keeps the bread from getting soggy as it cools.

How to Make Honey Vanilla Banana Bread

Step 1: Prepare the oven and pan

Preheat your oven to 325 °F (163 °C). Grease your loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal later.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the melted butter and honey until smooth and glossy. Add the eggs, mashed bananas, milk, and vanilla extract. Mix until everything is evenly blended and creamy.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Mixing them separately helps distribute the leavening agent evenly, which ensures the bread rises properly.

Step 4: Combine wet and dry

Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Avoid over-mixing — the batter should look slightly lumpy but fully incorporated.

Step 5: Bake the loaf

Pour the batter into the prepared pan. If you like, decorate the top with banana slices or a sprinkle of chopped nuts. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a cooling rack to finish cooling.

Additional Tips for Making This Recipe Better

From my own time baking this loaf, here are a few things that make a big difference:

• I always use very ripe bananas — the browner they are, the sweeter and more flavorful the bread.
• I let the melted butter cool slightly before adding eggs so they don’t scramble.
• I line the loaf pan with parchment paper for easy removal and a cleaner crust.
• I check the bread at the 45-minute mark — if it’s browning too quickly, I cover it loosely with foil.
• I cool it completely before slicing; warm banana bread can be gummy inside if cut too soon.

How to Serve Honey Vanilla Banana Bread

Serving this loaf is half the fun. I like to slice it thick and serve it warm or at room temperature. It’s delicious on its own, but you can dress it up with a drizzle of honey, a smear of butter, or a spoonful of Greek yogurt.

For breakfast, it’s amazing with peanut butter or almond butter on top. For dessert, pair it with vanilla ice cream or a dollop of whipped cream. You can even toast a slice and sprinkle cinnamon sugar on top for an extra treat.

Nutritional Information

Here’s an approximate nutritional breakdown per slice (out of 10 slices):

• Calories: ~160 kcal
• Protein: ~3 g
• Carbohydrates: ~27 g
• Fat: ~6 g

(These values will vary slightly depending on ingredient brands and add-ins.)

Make Ahead and Storage

Storing the loaf

Once completely cooled, wrap it tightly in plastic wrap or keep it in an airtight container. It stays soft at room temperature for up to 3 days.

Freezing

You can freeze the whole loaf or individual slices. Wrap in foil and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Reheating

To enjoy that freshly baked taste, reheat a slice in the microwave for 15–20 seconds or in a 300 °F oven for about 5 minutes. I love adding a small pat of butter once it’s warm again.

Why You’ll Love This Recipe

Here are a few reasons this honey vanilla banana bread will win you over:

• It’s simple and fuss-free. No mixer, no fancy tools — just mix, bake, and enjoy.
• It’s moist and tender. The blend of bananas and honey keeps every bite soft and flavorful.
• It’s easily customizable. Add nuts, chocolate chips, or swap ingredients to make it dairy-free or gluten-free.
• It smells amazing. That mix of honey and vanilla fills your kitchen with the most comforting aroma.
• It’s perfect any time of day. Breakfast, snack, dessert — it fits every craving.

I hope you enjoy making (and eating!) this honey vanilla banana bread as much as I do. It’s one of those recipes that never fails to impress, even with simple ingredients. Every slice feels like a warm hug — sweet, soft, and full of cozy flavor.

Ben Carraoli

Honey Vanilla Banana Bread Recipe

I just baked this loaf of honey vanilla banana bread and I’m so excited to share it with you. I’ve always loved the cozy warmth of banana bread straight out of the oven — and this version, sweetened with honey and infused with vanilla, took it to a whole new level.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Servings: 10

Ingredients Method Notes

Ingredients

  

• 3 medium or 2 large over-ripe bananas about 1 1/2 cups mashed – ripe bananas bring sweetness and extra moisture, which keeps the bread tender.
• ⅓ cup about 75 g unsalted butter, melted – butter adds richness and helps the crumb stay soft; melting it ensures it incorporates easily.
• ½ cup about 170 g honey – using honey instead of refined sugar gives a deeper, more natural flavor and keeps things moist.
• 2 large eggs – eggs help bind the loaf and create a good structure so it doesn’t collapse or get soggy.
• ¼ cup about 60 ml milk – adds just a little extra liquid to balance the batter; you could use dairy-free milk if you prefer.
• 1 tablespoon pure vanilla extract or vanilla bean paste – this gives the “vanilla” in the title its due, enhancing the banana flavor and aroma.
• 1 ¾ cups about 220 g all-purpose flour – the base that gives the bread its shape and helps hold everything together.
• 1 teaspoon baking soda – helps the loaf rise and gives a light texture rather than being dense.
• ½ teaspoon salt – balances the sweetness and rounds out the flavor so the bread isn’t flat or one-note.

Method

 

1. Preheat your oven to 325 °F (163 °C). Grease your loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal later.
2. In a large bowl, whisk together the melted butter and honey until smooth and glossy. Add the eggs, mashed bananas, milk, and vanilla extract. Mix until everything is evenly blended and creamy.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Mixing them separately helps distribute the leavening agent evenly, which ensures the bread rises properly.
4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Avoid over-mixing — the batter should look slightly lumpy but fully incorporated.
5. Pour the batter into the prepared pan. If you like, decorate the top with banana slices or a sprinkle of chopped nuts. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes before transferring to a cooling rack to finish cooling.

Notes

• I always use very ripe bananas — the browner they are, the sweeter and more flavorful the bread.
• I let the melted butter cool slightly before adding eggs so they don’t scramble.
• I line the loaf pan with parchment paper for easy removal and a cleaner crust.
• I check the bread at the 45-minute mark — if it’s browning too quickly, I cover it loosely with foil.
• I cool it completely before slicing; warm banana bread can be gummy inside if cut too soon.