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Honey Banana Bread

We love this honey banana bread! It simple and requires just one bowl like most banana bread recipes, but it’s sweetened only with honey! And you really can taste the honey. We’ve adapted our family recipe after reading up on how to substitute sugar with honey. Honey and bananas are a great combination especially when you toss in peanut butter on crunchie toast.

This is a quick way to use your ripened bananas and you can experiment with honeys. We used our late fall Goldenrod Honey, which will be available for sale on our website soon. You can use clover, wildflower... and we would guess Buckwheat could be a good honey as well.

Warm the house up on this icy day!


It’s surprisingly easy, here are the key tenets for replacing sugar with honey in banana bread

Step 1: think of it as directly subbing in honey for sugar but reducing it by a 1/4.

Step 2: reduce amount of liquid by 3 tbsp, in this case it was milk.

Step 3: add a pinch of baking soda to reduce acidity, in recipes that call for baking powder only.

Step 4: reduce the oven temperature by 25 degrees because honey browns faster. This recipe also takes a little longer to bake than most banana breads.

Prep: 15 minutes Cook Time: 50 minutes to 1 hour an 10 minutes Servings: 12


  • 3 ripe mashed bananas or 1 heaping cup of mashed banana

  • 3/4 cup honey

  • 3 tbsp canola oil

  • 1 egg

  • 1/2 cup + 2 tbsp milk

  • 2 1/2 cup flour

  • 3 tsp baking powder

  • pinch baking soda

  • 1/2 tsp salt


  • Preheat oven to 325.

  • Place bananas in a large bowl and mash thoroughly with a fork. Add honey, milk, egg and oil, stir to combine.

  • Add flour, baking powder, baking soda and salt. Stir until just combined.

  • Pour into a greased loaf pan and bake for 55 min to 1 hr 10 min, until a toothpick inserted into the center comes out clean.

  • Allow to cool for 10 minutes before inverting onto a wire rack to cool.

  • Slice and enjoy!


**Drizzle some runny honey or spread some creamed honey on to your slice!

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