Honey Banana Bread

This honey banana bread is naturally sweetened with honey! It's moist, delicious, and easy to make. Naturally dairy-free with a gluten-free option.

Why You'll Love it

I'm honey obsessed. I love supporting local honey farmers, so I never leave an outdoor market without snagging a jar or two.

As an avid baker, you better believe I’m drizzling that sweet nectar into everything from cookies to cakes. Honey in everything — because why not?

This banana bread with honey is delicious and easy to make! it's a slightly healthier alternative to traditional banana bread, with coconut oil and honey instead of sugar and vegetable oil.

Key Ingredients

• Honey - A slightly healthier alternative to processed white sugar. Honey contains antioxidants and beneficial plant compounds. I prefer to use locally bought honey, but I also buy it from Costco in bulk.
• Coconut oil - It keeps the loaf moist. I buy coconut oil in bulk and use it in homemade granola!
• Mashed banana - Be sure to use ripe bananas! It's okay if they're spotty or turning brown. As a banana ripens, it gets sweeter and creamier.
• Eggs - Eggs provide structure. Always bake with large eggs unless a recipe specifies otherwise.
• All-purpose flour - You can use regular or gluten-free flour for this recipe! If using gluten-free, I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour.
• Leaveners - Baking powder and baking soda encourage the bread to rise, so it's not too dense!
• Kosher salt - A little bit of salt enhances flavor! If you only have table salt, reduce the salt by half.
• Cinnamon - Optional, but delicious!

How to Make Honey Sweetened Banana Bread

This banana bread recipe with honey is a breeze to make! Here's what you need to do:

• Get everything ready: Turn on the oven and grease a loaf pan. Gather all your ingredients so you're ready to bake!
• Combine wet ingredients: In a large bowl, mix the honey, coconut oil, and mashed banana.

• Add the eggs: One at a time, mixing well after each addition.
• Add the dry ingredients: Now you should have a thick banana bread batter!

• Bake: Pour the batter into the loaf pan and bake until the bread turns golden brown and cooks all the way through, about 50 minutes. Oven temps vary slightly, so add a few minutes if needed.

Expert Tips:

• Use ripe bananas! Green bananas won't work. The bananas, at the very least, should be bright yellow. Brown spotted bananas are even better! When a banana ripens, it's starch converts to sugar. That's why ripe bananas are so sweet and creamy.
• Don't underbake it. While it's important not to overbake quick-breads, it's just as important not to underbake them. It will taste dense and gummy if it's not baked all the way. If a toothpick comes out gooey, add a few more minutes.

Storage & Freezing:

• Let banana bread cool completely before storing it. You don't want to wrap it up while it's still warm! Once it's cool, you can double wrap the loaf in saran wrap or place it in a gallon size zip-top bag.
• Banana bread is freezer-friendly! I recommend freezing it in slices so you don't have to thaw the entire loaf to enjoy one slice. Carefully place the slices in a gallon size zip-top bag and freeze for up to 3 months.
• Reheat one slice at a time in the microwave until warm. I do it in 15-second increments.

Banana Bread Recipes:

• Banana Bread with Frozen Bananas
• Moist Banana Bread with Icing
• Gluten Free Banana Bread
• Zucchini Bread