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Honey Vanilla Banana Bread Recipe
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.
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Prep Time 10 minutes
Cook Time 55 minutes
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.