BLW: Banana Bread (with honey/agave)

banana bread with honey/agave

I love banana bread but usually find it too sweet. This recipe is adapted from a banana chocolate chip muffin recipe. I tried making the muffins (sans chips) but they didn’t turn out as well and the muffins were hard to remove from the muffin liners. Why not make it into a loaf then? It took a couple of tries before I got the bake time right, but basically you make the batter and bake it at the same temperature and time as you would for a loaf of banana bread.

I love how this bread is less sweet and uses either honey/agave syrup instead of white sugar. I have a ton of agave syrup at home so this is a good way to use it up. E loves this bread too and we enjoy it with some cottage cheese for breakfast. The bread also freezes well. The texture is a little different and to some (like the hubs), is a little mushy. However, I still feel the bread is decent and enjoyable.

Banana Bread (with honey/agave)

(taken and adapted from here)


  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup honey or agave syrup
  • 1 large egg
  • 2/3 cup milk
  • 3 tablespoons vegetable/canola oil
  • 2 ripe bananas, mashed


  1. Preheat oven to 350°F. Grease a loaf pan. I have used various sized loaf pans and as long as the batter fits, it’s okay!
  2. Combine the flour, baking powder, baking soda, and salt.
  3. Combine the honey, egg, milk, oil and bananas.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined.
  5. Pour mixture into loaf pan.
  6. Place in oven and bake for 60-65 minutes or until tester comes out clean.
  7. Cool for about 10 minutes before inverting onto a wire rack to cool completely.
  8. Enjoy warm or freeze.
  9. To reheat, pop them into the microwave for about 30 seconds for one slice.

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