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honey swirl over the honey banana almond bread

Honey Banana Almond Bread

Krista A Stechman
This Honey Banana Almond Bread uses Local Hive Honey's™ Washington Raspberry honey, bananas, almonds, almond and vanilla extract with a layer of fresh raspberries, honey, almonds and cinnamon mixed in the middle!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course dessert
Cuisine american
Servings 16 people
Calories 416 kcal

Equipment

  • 1 electric hand mixer
  • 2 medium-large mixing bowls
  • 1 small bowl
  • 2 loaf pans
  • 1 whisk

Ingredients
  

Dry Ingredients

  • cups all purpose flour
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt

Filling

Wet Ingredients

Toppings

  • ½ cup sliced almonds
  • 1 tbsp powdered sugar optional

Instructions
 

Mixing the Dry Ingredients

  • Preheat the oven to 350°F then spray two 9-inch loaf pans with non-stick cooking spray
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl then set aside until needed
    dry ingredients mixed together

Making the Filling

  • Gently stir the filling ingredients together in a small bowl then set aside
    raspberry, almond and honey filling

Mixing the Wet Ingredients

  • In a large bowl using an electric mixer on medium speed, blend the cream cheese and butter together until fully combined
    cream cheese and butter mix with eggs
  • Mix in 1 cup of honey and the oil then scrape down the sides
  • Add the almond and vanilla extracts and mix until combined
  • Add the eggs one at a time mixing in between each addition just until combined and scraping down the sides of the bowl in between
  • Fold in the mashed bananas
    wet ingredients after mashed banana is folded in

Mixing and Baking

  • Add the dry ingredients to the wet ingredients and fold together until almost fully combined. A few streaks of flour are okay
    dry ingredients mixed into the wet
  • Add ¼ of the banana batter to each of the loaf pans
  • Divide the raspberry filling evenly between the two pans, layering it on top of the batter
  • Split the rest of the banana batter evenly between the two pans to cover the raspberry filling
  • Evenly sprinkle the remaining ½ cup of sliced almonds over the two loaves
  • Bake for 45-50 minutes. When toothpick comes out clean or with only a few crumbs the Honey Banana Almond Bread is ready
  • Let the bread cool on a wire rack for 20 minutes then run a butter knife around the edges of the inside of the pan and remove bread. Allow it to cool the rest of the way
  • Dust with powdered sugar if desired
    honey banana almond bread topped with powdered sugar and sliced

Notes

Local Hive Honey™ Washington Raspberry is a seasonal varietal of honey. If you cannot find the Washington Raspberry varietal then use Local Hive Honey™ Midwest varietal. https://shop.localhivehoney.com/collections/frontpage/
Top each slice with an additional drizzle of honey or smear of butter or margarine

Nutrition

Calories: 416kcalCarbohydrates: 43gProtein: 7gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 51mgSodium: 203mgPotassium: 260mgFiber: 5gSugar: 23gVitamin A: 416IUVitamin C: 9mgCalcium: 92mgIron: 2mg
Keyword almond, banana bread, honey, quick bread, raspberry
Tried this recipe?Let us know how it was!