Honey Banana Bread

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Honey Banana Bread is tender, moist, sweet, and rich with banana, cinnamon, and nutmeg flavors, and crunchy pecans mixed in. Ready to enjoy in 60 minutes!

Honey Banana Bread is just as moist and fluffy as classic Banana Bread, but using honey as a natural sweetener adds in some extra flavor and nutrients. Healthy Banana Bread is the perfect Quick Bread that you can enjoy for Breakfast or a sweet treat. 

stack of Honey Banana Bread


Banana Bread is a classic way to use up over ripe bananas. It takes what’s gone bad and turns it into rich bread with a delicious banana flavor. Making Banana Bread with honey is a great way to get that same amazing taste and texture without using refined sugar. It also uses oil in place of butter for an overall healthier recipe. 

We have lots of variations on Banana Bread on our blog. From Sour Cream Banana Bread, to Banana Nut Bread, to Chocolate Banana Bread, there are plenty of delicious ways to enjoy moist banana bread. However, Honey Banana Bread just might be the new favorite banana bread in our house. It’s sweet and tender, with warm spices from the nutmeg and cinnamon. Then there’s some extra crunchy texture from the pecans to complete the delicious treat. 

You can serve up warm slices of Banana Bread plain, or add some toppings to it. Honey Banana Bread would taste amazing with butter, Nutella, or cinnamon sugar over the top. 



  • Prep time: Start the Banana Bread recipe by preheating your oven. Then spray a 9×5 inch loaf pan with cooking spray. You can also use butter to make a greased loaf pan, or just use parchment paper. Next, peel, slice, and mash the bananas to prep the banana mixture before starting the batter. 

Honey Banana Bread ingredients

  • Batter: Add the eggs, mashed bananas, oil, and honey to a bowl and whisk the wet ingredients together. In a separate bowl sift together the flour mixture. Once you’ve sifted the dry ingredients, add them to the other mixing bowl to combine them with the wet ingredients. Stir until just combined, being careful not to over mix. Fold in the pecans, but reserve a handful. 
  • Baking time: Pour the batter into the loaf pan and sprinkle the remaining pecans over the top. Bake for 50-55 minutes. When the Honey Banana Bread looks done stick a toothpick in the center. If the toothpick comes out clean take the loaf from the oven and let it cool on a wire rack.

uncooked Honey Banana Bread in loaf pan


  • Honey Banana Muffins: Try making this into an easy on-the-go breakfast recipe by pouring the bread batter into a muffin tin to bake. 
  • Oil: Instead of using vegetable oil in the recipe, you can replace it with canola oil or coconut oil. 
  • Sweetener: While this recipe is named for the honey, you can exchange it for another sweetener. If you don’t have honey try using brown sugar or maple syrup. 
  • Nuts: Instead of pecans try chopped walnuts, almonds, cashews, or hazelnuts in the Honey Banana Bread recipe. 

Baked Honey Banana Bread in loaf pan

  • Banana slices: Along with the flavor from the mashed bananas, you can add some whole banana slices for more flavor and texture. Add the banana slices to the top of the Banana Bread before baking. 
  • Vanilla Honey Banana Bread: For some vanilla flavor mix 1 teaspoon of vanilla extract into the bread batter. 
  • Chocolate Chip Banana Bread: For some delicious chocolate flavor fold in 1 cup of chocolate chips along with the pecans. You can use milk, semi-sweet, or dark chocolate chips. 
  • Wheat Banana Bread: To make healthy wheat banana bread, replace the all-purpose flour in the recipe with whole wheat flour. 



  • Serve: This Honey Banana Bread recipe can be kept at room temperature for up to 4 days. Just cover it in plastic wrap or tin foil to keep it moist. 
  • Store: To store it in the fridge let the bread cool, then wrap it in plastic wrap or tin foil, or put it in an airtight container. It will keep well in the fridge for 1 week. 
  • Freeze: You can also seal the bread to store it in the freezer for 6 months. Let it thaw in the fridge overnight before serving it. 

slice of Honey Banana Bread

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Honey Banana Bread

Honey Banana Bread is tender, moist, sweet, and rich with banana, cinnamon, and nutmeg flavors, and crunchy pecans mixed in. Ready to enjoy in 60 minutes!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Author Sabrina Snyder


  • 2 large eggs
  • 1 cup mashed ripe bananas , (1 to 2 medium)
  • 1/2 cup vegetable oil
  • 1/3 cup honey
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecans , chopped


  • Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
  • In a large bowl whisk together eggs, banana, oil, and honey.
  • Sift together flour, baking soda, cinnamon, nutmeg, and salt.
  • Whisk the dry ingredients into the wet ingredients until just combined.
  • Stir in the pecans (reserve some to sprinkle on top of muffin batter).
  • Pour batter into loaf pan and spread evenly.
  • Bake for 50-55 minutes or until a toothpick comes out clean.


Calories: 245kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 112mg | Fiber: 2g | Sugar: 10g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Pecan Honey Banana Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Yes ,I made this but it was very bland. It looked amazing just like yours. Very low banana taste. I will try to update the recipe maybe add blueberries. While baking it smelled great. So anxious.