Easy And Quick Honey Banana Bread
A moist, naturally sweet banana bread made with whole wheat flour, honey, and Greek yogurt. This fiber-rich, protein-boosted loaf is quick to prepare, perfectly spiced, and ideal for breakfast, snacks, or meal prep.
Equipment
- 1 Large mixing bowl
- 1 small mixing bowl
- Stand mixer or hand whisk
- 9×5-inch loaf pan
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- ½ cup honey or substitute with dark brown sugar
- ⅓ cup coconut oil or vegetable oil can substitute ½ cup unsweetened applesauce
- 3 very large ripe bananas or 4 medium, about 1½ cups mashed
- 2 large eggs
- 1½ tsp vanilla extract
- 2 cups whole wheat flour regular or white whole wheat
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup plain Greek yogurt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking. While the oven warms, grease a 9×5-inch loaf pan lightly with butter or oil, then dust it with a thin layer of flour, or alternatively, use a non-stick cooking spray. This step ensures your banana bread will release easily without sticking. Set the pan aside.
- Combine Wet Ingredients – Honey and Oil: In a large mixing bowl or the bowl of a stand mixer, pour in the honey and your choice of coconut or vegetable oil. Using a whisk or paddle attachment, blend the two together until smooth and fully combined. This creates a base that will help keep your bread moist while incorporating the natural sweetness from the honey.
- Mash and Add Bananas: Peel and mash your ripe bananas until they are smooth with only a few small chunks remaining. Add the mashed bananas to the honey and oil mixture, along with the vanilla extract. Mix gently until everything is evenly combined, forming a creamy, fragrant base with natural sweetness and moisture.
- Incorporate Eggs One at a Time: Add the eggs to the banana mixture, one at a time, mixing thoroughly after each addition. This ensures the eggs are evenly distributed, helping the bread rise properly while creating a light, tender texture. Avoid overmixing to maintain a delicate crumb.
- Prepare Dry Ingredients: In a separate small bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. This step ensures that the leavening agents and spices are evenly distributed throughout the batter, preventing uneven rising or clumps of cinnamon.
- Combine Dry and Wet Mixtures Gradually: With your mixer on low speed, begin alternating between adding the dry flour mixture and the Greek yogurt to the wet banana mixture. Start and end with the dry ingredients. Mix gently until just combined—overmixing can make the bread dense rather than tender. The batter should be thick, slightly sticky, and full of banana goodness.
- Transfer Batter to Pan: Scrape the batter from the bowl using a spatula and pour it evenly into the prepared loaf pan. Smooth the top with the spatula to ensure the bread bakes evenly. This step also prevents cracks forming on top and gives a visually appealing loaf.
- Bake the Bread: Place the loaf pan in the preheated oven on the center rack. Bake for 35–45 minutes, rotating the pan halfway through for even baking. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs. Baking times may vary slightly based on oven type or altitude.
- Cool in the Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. This short resting period lets the bread set slightly and makes it easier to remove without breaking.
- Transfer to Wire Rack to Cool Completely: Carefully lift the banana bread from the pan and place it on a wire cooling rack. Let it cool completely before slicing, which helps maintain its structure and ensures every slice is moist and tender.
- Serve and Store: Slice the bread and serve as a nutritious breakfast, snack, or dessert. To store, wrap cooled slices in plastic wrap or aluminum foil, or place in an airtight container. Keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. To enjoy from frozen, thaw at room temperature and warm slightly in a toaster oven or microwave.
Notes
- Use very ripe bananas for optimal sweetness and moisture; overripe bananas with brown spots work best.
- For a lighter texture, sift the whole wheat flour before adding it to the batter.
- Do not overmix once the dry ingredients are added—overmixing can make the bread dense.
- Adjust baking time slightly based on your oven and altitude; a toothpick inserted into the center should come out clean.
- You can customize this loaf by adding ½ cup chopped walnuts, pecans, or dark chocolate chips for added texture and flavor.
