Honeyed Banana Bread

Prep Time
20 Minutes
Cook Time
45 Minutes
3-4 loaves

Quick breads are the ultimate travel food.   Whether eaten with breakfast, as a snack or for dessert, this banana bread will satisfy your sweet tooth and keep well while traveling.  Wrapped tightly in plastic wrap, it will stay for up to one week.   And with such a large yield, you can make 2 for the road and 1 for the freezer!

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  • 3 cups sugar
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 3½ cups banana chunks
  • ¾ cup honey
  • 2 tsp. vanilla
  • 7 eggs, beaten
  • 1 2/3 cup canola oil
  • 1 cup chopped nuts (optional)
  • ½ cup whole milk or vanilla soymilk
  • 3 cups flour
  • 2 tsp. baking soda


  1. Preheat oven to 350 degrees.  Grease 3 (9”X 2.75”) or 4 (8”X 2.5”) loaf pans and line the bottoms with parchment paper.
  2. Place sugar, cinnamon, salt, banana chunks, honey, and vanilla into a large mixing bowl. Mix until combined.   Add eggs, oil, nuts, and milk to the banana mixture and mix until combined.
  3. Sift flour and baking soda into a separate mixing bowl and whisk to blend.  Then add flour mixture to the wet ingredients and mix until just combined.  Do not over-mix.
  4. Divide batter amongst prepared loaf pans, about ½ to ¾ full.  Smooth batter on top, and bake for 45-55 minutes or until toothpick comes out clean when tested in the center.
  5. Turn the banana breads out of the loaf pans, remove parchment paper from the bottoms and cool on racks.  Slice banana bread when completely cool and enjoy.