Banana Honey Bread

Nelly G.


This is a banana bread recipe that I converted to use honey instead of sugar. It's delicious and makes a great breakfast bread. The type and quality of your honey will certainly determine the end result of your recipe. Choose a nice medium amber colored honey to bring out the best flavor of your recipe. You don't have to use raw honey, but I suggest it because raw honey is so much better for you than processed or pasteurized honey. Processed honey acts very much like refined sugar and has most of the nutrients destroyed through processing.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 1/2 c
    butter (room temp)
  • 1 pkg
    cream cheese (room temp)
  • 1 c
    raw honey of a good quality
  • 2 large
    eggs (room temp)
  • 1 tsp
  • 1 c
    mashed banana
  • 2 1/4 c
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
    golden raisins (optional)
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
  • 1 Tbsp
  • 1 c

How to Make Banana Honey Bread


  1. Preheat oven to 325° grease and flour a 3 x 9 inch pan.
  2. Mash bananas, set aside.
  3. Combine flour, baking soda, and baking powder. Wisk thoroughly. Add golden raisins stir in, if desired.
  4. Cream honey, butter, and cream cheese. Add in eggs, beat on high for 3 to 5 minutes.
  5. Fold in banana and vanilla.
  6. Fold in flour mixture in portions of 1/3 do not over mix.
  7. Mix brown sugar, cinnamon, and ginger in a small bowl.
  8. Layer batter, pecans, then sugar mixture in portions of 1/3 to create 3 layers of ingredients. Swirl with knife.
  9. Bake at 325° for 1 hour or until a tooth pick comes out clean. Allow to cool for at least 1 hour before serving.

Printable Recipe Card

About Banana Honey Bread

Course/Dish: Sweet Breads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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