Honey Banana Bread
Enjoy the comfort of banana bread sweetened with honey instead of sugar! This easy recipe is a delicious way to use up your overripe bananas!
Servings: 12 slices
Calories: 225kcal
Equipment
- 8-9 inch loaf pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (168 g) Local Hive™ Clover Raw and Unfiltered Honey
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups (350 g) overripe bananas mashed
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease an 8-9 inch loaf pan with nonstick spray and line with parchment paper hanging over the sides.
- In a large bowl, whisk together melted butter and honey until well combined. Stir in the vanilla extract, eggs, and mashed bananas.
- Fold the flour, baking soda, salt, and cinnamon into the wet ingredients just until the dry streaks disappear.
- Pour the honey banana bread batter into the prepared pan and bake until a toothpick comes out of the center clean (about 55-70 minutes).
- Let the loaf cool in the pan until it's just warm to the touch, then lift it out of the pan by grabbing the sides of the parchment paper.
Notes
Honey: This recipe is sponsored by my favorite honey brand, Local Hive™. Their Clover Honey Blend is best in this banana bread recipe.
Storage: Store cooled banana bread in an airtight container at room temperature for 1 week or in the freezer for 3 months.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 225kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 202mg | Potassium: 145mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
