Honey Chocolate Banana Bread

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I don't normally gloat about my recipes to others. Sure, I'll say "Oh this one is a goodie!" But I've never been obsessed with a loaf quite like I am with this one. I perfected my banana bread, with the help of a little honey and chocolate. This one is the new girl in town and she's absolutely fabulous.

Honey Chocolate Banana Bread

I made this recipe with my son the first time, and while I had zero intention of blogging it at first, I absolutely had to because it came out perfect. This one deserves a medal. No joke. The mouthfeel, the flavor, the overall structure, and the balance of flavors is 10/10, no matter how you slice it. I am obsessed with this honey chocolate banana bread and you will be too! This banana bread marries delicious chocolate chunks with the delicate and earthy flavors of honey, which creates the perfect trio when paired with banana. It's literally perfection.

Why mix honey and banana together?

These two, while honey and bananas are sweet, really compliment each other when paired together. Bananas have a natural sugar to them, especially when they ripen. While honey does have a sweet factor, I love baking with honey because it adds another layer of earthy, sweet flavor to the final result, making it perfect for breakfast or an anytime treat.

Does the chocolate matter in this banana bread?

Not at all! I like to switch up the chocolate I use when I bake, but because I use some sugar, bananas, and honey, I didn't want to add too much more sugar as it's already pretty sweet (in a good way!). I used Hu Kitchen's baking gems, which are made with unrefined sugar and are not terribly sweet to begin with. I chop them up and add to the batter. When these baking gems melt, they puddle and spread really well, so the end result leaves you with a pretty even distribution of just enough chocolate throughout the entire banana bread.

Ingredients

The ingredients for this banana bread omit dairy entirely, and while we do use just a half cup of sugar to pair with the honey and banana, you can opt for more honey if you want to omit all the added sugar entirely!

  • Ripe Bananas: The best part about banana bread is of course the bananas. Make sure they're ripe!
  • Eggs: Eggs help bind the bread together
  • Honey: I use 1/3 cup honey in this recipe, and you can find my favorite honey from Local Hive Honey here. (score 15% off from now until December 31st using code MORGAN15)
  • Sugar: I use a little sugar to help make the bread a touch sweeter. In the overall results, it's not too sweet, so don't be discouraged! Feel free to use a full cup of honey if you want, and omit this sugar.
  • Vanilla extract
  • Avocado Oil: I like to use oil in my bakes versus butter, and avocado oil delivers each and every time!
  • Flour
  • Baking powder
  • Chocolate: 1 cup of chopped baking chocolate is plenty!
  • Cinnamon: Adding cinnamon to baked goods always adds a beautiful aroma and flavor.

Directions:

If I can make this in 20 minutes and have it in the oven before my son goes down for a nap or bedtime, you can totally make this as quickly as I did!!

  1. Preheat the oven to 350º and line a loaf pan with parchment paper.
  2. In a large bowl, mash the two bananas using a fork and crack in the two eggs. Pour in the oil, vanilla, honey, and sugar. Whisk the wet ingredients together until the ingredients are well blended.
  3. In a separate bowl, add the flour, baking powder, cinnamon, salt, and mix. Pour the wet ingredients into the dry ingredients and stir to just combined. Add int he chocolate and fold in with a spatula.
  4. Add in the remaining flour, whisk until just combined. Pour the batter into the pan and spread evenly across the pan.
  5. Bake for 55 minutes. Check the doneness of the loaf by inserting a toothpick into the center, it should come out clean when fully baked.
  6. Let cool for 15 minutes then transfer to a wire rack to cool completely before slicing.

Tips and Tricks For this Banana Bread:

  • Mash the bananas in the banana peel before adding to a bowl. It'll help with the mess.
  • Spray the loaf pan to add the parchment, and then spray the parchment before adding the banana bread batter. Once the banana bread is done baking, it'll come right out of the pan with no issues.
  • Slice a banana in half a lay one part of the bananas on the top of the bread and bake it for extra banana flavor.
  • Not eating right away? Wrap in cling wrap, place in a ziploc bag, and throw in the freezer. Defrost approximately 30-40 minutes before serving and warm in a 200º oven if desired for 15 minutes. Top with whipped cream if you want to have banana bread for breakfast or for dessert!

Hungry for more?

Try out some of these other delicious breakfast recipes for even more yummy ideas:

Honey Chocolate Banana Bread

The best recipe for leftover bananas is making a banana bread, but have you made this honey chocolate banana bread? No? Okay, cool. Here's your chance. Moist, fluffy, and packed with the most amazing flavors you'll ever taste. Guaranteed.

Author:
Morgan

Ingredients

  • 2 small bananas, mashed
  • 2 eggs
  • ½ cup (100g) sugar
  • 1/2 cup avocado oil (80mL)
  • 1/3 cup honey (125mL)
  • 1 tbsp vanilla extract
  • 256g (2 cups)all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup chopped chocolate

Instructions

  • Preheat the oven to 350º and line a loaf pan with parchment paper.
  • In a large bowl, mash the two bananas using a fork and crack in the two eggs. Pour in the oil, vanilla, honey, and sugar. Whisk the wet ingredients together until the ingredients are well blended.
  • In a separate bowl, add the flour, baking powder, cinnamon, salt, and mix. Pour the wet ingredients into the dry ingredients and stir to just combined. Add int he chocolate and fold in with a spatula.
  • Add in the remaining flour, whisk until just combined. Pour the batter into the pan and spread evenly across the pan.
  • Bake for 55 minutes. Check the doneness of the loaf by inserting a toothpick into the center, it should come out clean when fully baked.
  • Let cool for 15 minutes then transfer to a wire rack to cool completely before slicing.

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