The Best Banana Bread Recipe – A Tyler Florence Recipe
I’ve been baking this banana bread for over a decade, and it’s still the one I come back to. Before I opened my café, I tested a number of recipes in search of the perfect one — and Tyler Florence’s version won me over. Over the years, I made twelve loaves every week for the café, and it quickly became a customer favourite. It’s soft, rich with banana flavour, and the secret is in the whipped banana cream. You can find Tyler Florence’s original recipe here, but this is the way I’ve come to love it — with a little honey butter on top and always served toasted. If you’re looking for more morning tea ideas, you might also enjoy my Plain Scones recipe.
Banana Bread with Honey Butter – A Tyler Florence Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 10 slices
This is the banana bread I baked for years during my time running a café — I made 12 loaves a week, and it quickly became a customer favourite. Based on a recipe by Tyler Florence, it gets its signature texture from a whipped banana cream made with just bananas and sugar. Toasted and served with honey butter, it’s still one of my most-loved bakes.
Ingredients
Banana Bread
- 170 grams melted butter cooled to room temperature
- ½ cup Pecans, finely chopped or any preferred nuts, walnuts are great
- 5-6 large overripe bananas
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Honey Butter
- 125 grams unsalted softened butter
- 2 tablespoons honey
- 1 tablespoon icing sugar
- 1/4 teaspoon salt adjust to taste
Instructions
Banana Bread
- Preheat the oven to 170 degrees C (fan forced). Grease a 9 x 5-inch loaf pan.
- Melt butter in a small pot over low heat, then set aside to cool.
- Finely chop nuts and set aside.
- In a large bowl, place the bananas and sugar. Whip with a stand or handheld mixer for 5 minutes to create a light and fluffy banana cream.
- Add eggs, vanilla extract, and the cooled melted butter. Mix until thoroughly combined.
- In a separate bowl, sift together plain flour, baking soda, and salt. Optionally, add spices like cinnamon or nutmeg.
- Mix the flour mixture into the banana cream until just incorporated. Gently fold in the chopped pecans using a spatula.
- Pour the mixture into the prepared tin, rap the pan on the counter to remove bubbles, and bake for 60-75 minutes (optimal time: 70 minutes). Cover the top with aluminium foil for the last 20 minutes to prevent burning.
- Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a cooling rack.
Honey Butter:
- Beat softened butter until smooth with a hand mixer.
- Add honey, icing sugar, and salt. Mix well, adjusting salt to taste.
- Spread honey butter on top of toasted banana bread.
Video
Notes
- Tyler Florence’s Banana Bread recipe – original here:
https://www.foodnetwork.com/recipes/tyler-florence/banana-bread-recipe-1947034 - This bread freezes beautifully and also works great gluten-free (use 2 cups GF flour + 1 tbsp psyllium husk powder).
- Overripe bananas are essential for the best flavour — black skins and soft insides are perfect.
- I used to make 12 loaves a week for my café — it was a customer favourite!
- Honey butter lasts for 2 weeks in the fridge and is lovely on toast, scones, or muffins too.
Hello Lee,
Do you have gram measurements for this recipe please?
Hi Jolene,
The gram measurements are 60 g chopped pecans or walnuts, approximately 550–600 g peeled and mashed overripe banana, 220 g sugar, 300 g plain flour, 8 g bicarbonate of soda and 3 g salt. The melted butter is 170 g. I hope that helps. ☺
That is perfect! Thank you so much. This truly is the best Banana bread recipe! x
Oh wonderful, I’m so glad you enjoy it as well. It’s the only banana bread I make since finding the recipe all those years ago. Thank you so much for taking the time to come back and let me know. ☺️