HONEY BANANA BREAD
with PECAN CRUMBLE

Name: HONEY BANANA BREAD with PECAN CRUMBLE
Prep time: 20 MINUTES
Cook time: 1 HOUR

average rating is 3 out of 5, based on 150 votes, Recipe Rating

Straight from the Queen Bee’s oven, this honey banana bread with pecan crumble is the kind of treat that brings everyone to the table—buzzing with excitement. It's sweetened naturally with Fingerlakes Honey and enriched with cream cheese for a soft, plush texture that practically melts in your mouth. The crumble topping adds just the right contrast: nutty, cinnamony, and crisp.

This recipe is perfect for gifting, brunch spreads, or slicing up at a bridal shower tea table. You can even wrap the cooled loaves in parchment and twine, paired with a jar of local honey, for a thoughtful DIY favor or thank-you gift. Bonus: it freezes beautifully—if it ever lasts that long!

📌 Servings

2 LOAVES

⏳

Prep Time:

20 MINUTES

Cook Time:

1 HOUR

🍽️

Type:

BREAD

For the Bread:

¾ cup butter, softened
1 (8 oz) package cream cheese, softened
¾–1 cup Fingerlakes Honey Company honey (adjust based on sweetness preference)
2 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups mashed bananas (about 4 medium ripe bananas)
1 cup chopped toasted pecans
½ teaspoon vanilla extract

For the Pecan Crumble (double if you love extra topping!):

Preheat the Oven:Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans. (Light-colored pans prevent over-browning.)
Make the Batter:In a large bowl, beat butter and cream cheese on medium speed until creamy. Gradually add honey, beating until light and fluffy. Add eggs one at a time, mixing just until blended after each.
Mix the Dry Ingredients:In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, beating at low speed just until blended.
Fold in the Flavor:Stir in mashed bananas, toasted pecans, and vanilla. Divide batter evenly between prepared loaf pans.
Make the Crumble:In a small bowl, mix brown sugar, pecans, flour, melted butter, and cinnamon until crumbly. Sprinkle evenly over the batter in both pans.
Bake the Bread:Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If the tops begin to brown too quickly, cover loosely with foil during the last 15 minutes.
Cool & Serve:Let loaves cool in the pans for 10 minutes, then transfer to wire racks to cool for at least 30 more minutes before slicing.