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Ingredients
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Banana Bread Batter
Honey Butter (for serving)
Method
Banana Bread Batter
- 1
Prepare and preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper with an overhang for easy removal.
- 2
Mash bananas
Peel and mash ripe bananas until mostly smooth with a few small lumps remaining. Measure 1 1/2 cups of mashed banana.
- 3
Combine wet ingredients
In a large mixing bowl, whisk the melted cooled butter with the granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking after each until incorporated. Stir in the mashed bananas, milk (or buttermilk), and vanilla extract until smooth.
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using) until evenly distributed.
- 5
Finish batter
Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix — stop when no large streaks of flour remain. Fold in the chopped nuts if using.
- 6
- 7
Cool
Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Use the parchment overhang (or run a thin knife around the edge) to lift the bread out and transfer to the rack to cool completely or at least 30 minutes before slicing. Cooling helps the crumb set and improves sliceability.
Honey Butter (for serving)
- 8
While the bread bakes or cools, prepare the honey butter. In a small bowl, beat the softened butter with a fork or small hand mixer until smooth and spreadable. Add the honey, maple syrup (if using), a pinch of salt, and lemon zest if desired. Mix until fully incorporated and fluffy. Taste and adjust honey or salt to preference.
- 9
Serve: Slice the banana bread and serve warm or at room temperature with a generous smear of honey butter. Leftover honey butter can be stored covered in the refrigerator for up to 2 weeks; bring to room temperature before serving.
