Moist, Flavorful Banana Bread with Whipped Honey Butter

Is it actually bread?

No, not really a bread, but more of a cake.

But we’ll just go with bread to make us all feel better about it though…

To this day, I have very distinct memories of my mom making two loaves of banana bread from an old, very stained up recipe card that my great-grandma Hobart used. I remember coming home from school and smelling the bread right when I walked in the door, instantly making me even more excited to be home. But that nice moment didn’t last for long as my brother and I raced past each other trying to get the first piece, or more importantly the end piece. As embarrassing as it is, those two loaves really never made it past the first day. If the bread did last, it was such a special treat to find in my lunch box at school and definitely was not to share with any of my friends.

Needless to say, banana bread has always been a treat to make in my house. As I got older, I have always experimented with how to make the perfect banana bread.

The Perfect Changes

You want it moist, but if it is too wet, it is extremely unenjoyable and ruins the flavor. You want it sweet, but not unnaturally sweet from added sugars. These are two things I have noticed the most about tasting banana breads that changes it from a good banana bread to a very bad one.

To add moistness of the bread, I have used buttermilk which provides a richness to the bread also.

To get rid of that over-baring sweetness use BLACK bananas, and I mean completely black, no yellow marks to be seen on these bananas. This gives natural sweetness and doesn’t disrupt the flavor of the banana in the bread.

With these two alterations, I have found that my banana bread retains being moist and has a great sweet, banana flavor every time.

To add a bit of crust to the bread, I added dark brown sugar to help build this nice crunch around the bread, to almost caramelize it in a way.

Included is a very basic whipped honey butter recipe that pairs wonderfully with this bread. It is light and adds a refreshing flavor to the bananas. If you don’t mind making a few extra dishes, I wouldn’t skip out on this!

Equipment List

• Electric Mixer
• Medium Mixing Bowl
• Large Mixing Bowl
• Food Processor
• Bread Pan (size 9 x 5 x 2.75 inches or 10 x 5 x 3 inches)

Reminders and Tips

• Use BLACK bananas, not yellow ones with a few black spots, i mean completely black bananas.
• Don’t skip out on the buttermilk, use whole fat buttermilk.
• The batter is fine if it is lumpy, slowly mix in the flour to the wet so that you don’t over mix the batter.
• Throw in some nuts or chocolate chips to mix it up.

Recipe Card

Print Recipe

Moist Banana Bread with Whipped Honey Butter

The best Banana Bread you will make topped with the perfect pairing of Honey Butter! Moist and Flavorful, exactly what you want in a Banana Bread!

Prep Time40 mins

Cook Time50 mins

Total Time1 hr 30 mins

Course: Breakfast, Snack

Cuisine: American

Servings: 1 Large Loaf

Ingredients

Banana Bread

• 1/2 cup (112 g) Buttermilk
• 2 Eggs
• 1/2 cup (113 g) Unsalted Butter
• 3-4 (300 g) Blackened Bananas
• 2 cups (240 g) All-purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 3/4 tsp Salt
• Dash of Nutmeg and Cinnamon
• 1 tsp Vanilla
• 1/2 cup (100 g) Granulated Sugar
• 1/4 cup (53 g) Dark Brown Sugar

Whipped Honey Butter

• 1/2 cup (113 g) Unsalted Butter
• 2 tbsp (42 g) Honey
• Dash of Salt

Instructions

Banana Bread

• Begin with getting buttermilk, eggs, and butter at room temperature.
• Preheat oven 375°F.
• Using a food processor, handheld mixer, or by hand with fork, fully purée the bananas until smooth. Set aside.
• Using medium bowl, add flour, baking powder, baking soda, salt, and cinnamon and nutmeg, if you’re adding it.
• Whisk all the dry ingredients together so the distribution is even. Set aside.
• Using large bowl, cream together butter, vanilla, granulated sugar, and dark brown sugar until the color noticeably becomes lighter and mixture is fluffy.
• Add eggs in one at a time, only adding the other when the egg is fully incorporated. 
• Keeping same bowl in front, add the puréed bananas and mix with a spatula, then add buttermilk and mix again. At this point everything should be nice and smooth. 
• Add the flour to the wet mixture and combine slowly until just incorporated, do not over mix. It is fine if there are lumps.
• Butter, oil, or spray the loaf pan and then add the batter.
• Bake for 45 to 50 minutes until top is browned and toothpick comes out clean.
• Let cool 15 minutes before flipping it out and cooling completely on wire rack.

Whipped Honey Butter

• Let the butter come almost to room temperature, but still has structure.
• Whip the butter in a small bowl until fluffy.
• Add a tablespoon of honey and whip for a minute or two.
• Pop the butter in the freezer for a minute to re-set.
• Add the last tablespoon and the dash of salt and whip it until it is at desired consistency. Enjoy on warm slice of bread.

Social Media

If you make this recipe, I would be thrilled to see your own creation on Instagram by using the hashtag #apinchofpractical. Comment below so that I can see and hear all about your experiences with the recipe! 

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