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A slice of toasted banana bread served with honey butter and raspberry jam on a white plate.

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.
5 from 1 vote
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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.