This honey vanilla banana bread is a sweet, soft, and wonderfully aromatic loaf that’s perfect for breakfast, snacking, or dessert. It’s naturally sweetened with ripe bananas and a touch of honey, and it’s infused with warm vanilla flavor that brings a cozy, homemade feel to every bite. I love how tender and moist it turns out—without being too heavy or overly sweet.
Why You’ll Love This Recipe
I love how this banana bread strikes the perfect balance between indulgent and wholesome. The honey adds a floral depth that works beautifully with ripe bananas, and the vanilla rounds everything out with gentle warmth. It’s easy to make with simple ingredients, and it fills the kitchen with the most comforting aroma while it bakes. Plus, it’s just as good on day three—if it lasts that long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe bananas
eggs
honey
vanilla extract
unsalted butter or coconut oil (melted)
all-purpose flour
baking soda
salt
ground cinnamon (optional, but recommended)
plain yogurt or sour cream (for added moisture, optional)
chopped walnuts or chocolate chips (optional mix-ins)
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, I mash the bananas until mostly smooth.
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I whisk in the eggs, honey, melted butter, and vanilla until everything is well combined.
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In another bowl, I mix together the flour, baking soda, salt, and cinnamon.
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I gently fold the dry ingredients into the wet mixture, being careful not to overmix.
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If I’m using yogurt or sour cream, I stir it in at this point to make the loaf extra moist.
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I pour the batter into the prepared pan and smooth the top.
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I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, about 10 slices.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Variations
Sometimes I mix in a handful of chopped walnuts or dark chocolate chips for added texture and flavor. I’ve also swapped half the flour with whole wheat flour for a heartier loaf. If I’m craving something tropical, I add shredded coconut and a splash of coconut extract. And when I want extra sweetness, I drizzle a bit of honey over the top right after baking.
Storage/Reheating
I store the banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it for up to a week. It also freezes beautifully—I slice it first, wrap the slices individually, and freeze for up to 2 months. To reheat, I microwave a slice for 15–20 seconds or toast it lightly for a warm, crispy edge.
FAQs
Can I use maple syrup instead of honey?
Yes, I’ve swapped in pure maple syrup and it works just as well. The flavor is slightly different—more earthy than floral—but still delicious.
What kind of bananas should I use?
I always use very ripe bananas with brown spots. The riper they are, the sweeter and more flavorful the bread will be.
Do I have to use yogurt or sour cream?
No, but I like to add a few tablespoons to enhance the moisture. If I skip it, I just make sure my bananas are extra ripe for a soft texture.
Can I make this gluten-free?
Yes, I use a 1:1 gluten-free flour blend and it turns out great. Just make sure your baking soda and other ingredients are certified gluten-free if needed.
How can I tell when it’s fully baked?
I insert a toothpick or thin knife into the center—if it comes out clean or with just a few crumbs, it’s ready. I also gently press the top; it should spring back slightly.
Conclusion
This honey vanilla banana bread is one of those classic recipes that I always come back to. It’s comforting, easy to make, and endlessly customizable. Whether I’m baking it for my family, sharing with friends, or just enjoying a slice with a cup of tea, it always delivers that perfect balance of sweetness, warmth, and home-baked goodness.

Irresistible Honey Vanilla Banana Bread Recipe to Savor
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A soft, tender banana bread naturally sweetened with ripe bananas and honey, enhanced with vanilla and optional mix-ins like walnuts or chocolate chips—perfect for breakfast or snacking.
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices)
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/3 cup melted unsalted butter or coconut oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2–3 tablespoons plain yogurt or sour cream (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash bananas until mostly smooth. Whisk in eggs, honey, melted butter, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined—do not overmix.
- If using, stir in yogurt or sour cream, and any optional mix-ins like walnuts or chocolate chips.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swap half the flour with whole wheat for a heartier loaf.
- Add shredded coconut and coconut extract for tropical flair.
- Drizzle extra honey over the top after baking for added sweetness.
- Use maple syrup instead of honey for a different flavor profile.
- Freeze slices individually for easy grab-and-go snacks.
- Author: liinaa
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg