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+ servings

Honey Poppy Seed Banana Bread

Classic loaf banana quick bread with crunchy poppy seeds and deep caramelized flavor from honey and brown sugar

Course Dessert, Snack
Cuisine American
Keyword banana snacking cake, easy quick bread ideas, honey quick bread, poppy seed baking ideas
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 slices
Calories 393 kcal
Author Jazzmine from Dash of Jazz


  • 1 ½ cup flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup honey
  • ¼ cup brown sugar
  • 3 tablespoons poppy seeds
  • 2 bananas very ripe
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • cup butter melted


  1. Preheat oven to 350 degrees Farenheit. Spray a small loaf pan with non-stick oil and line with parchment paper. Set aside.

  2. In a large bowl, mash bananas with a kitchen spoon or fork. Mix in honey, brown sugar, vanilla extract, milk, and melted butter.

  3. Add in flour, sea salt, baking soda, cinnamon, and nutmeg. Stir until just combined then mix in poppy seeds last.

  4. Transfer batter into prepared pan and bake for 45 minutes or until a toothpick inserted into multiple parts of the loaf comes out dry. See recipe notes for other indicators of doneness.

Recipe Video

Recipe Notes

  • How to keep poppy seeds from sticking to the side of pan? You have a couple of options. First is to dredge or mix poppy seeds in the dry mixture before adding in wet ingredients. This step coats the poppy seeds with flour, which helps them "float" in the batter rather than clustering together, sinking to the bottom and burning or sticking to the sides of pan. I use this tip in any baking recipe that calls for mix ins. Second option: Since this is a one-bowl banana bread recipe, I reverse the order by mixing up all the wet ingredients first then adding in the dry. Once I've mixed up a uniform batter, I stir in the poppy seeds last--just before baking and this works almost just as well.

  • What else can I add to banana bread? Nuts and or banana chips would work wonderfully in this recipe. I'm all about chunky banana bread and love playing with different mix in ideas. Check out my apple carrot banana nut bread and my banana nut baked oatmeal muffins for inspiration.
  • How can I tell when banana bread is done? When finished baking, the top of the loaf should be glossy and golden brown and the edges will pull away from the pan slightly. Although this quick bread should have a very soft and tender crumb, you don't want any raw batter, so insert a toothpick into multiple places of the loaf to check for doneness. The toothpick should come out dry with just a few moist (but not wet) crumbs.
  • How do I store extra banana bread? I hardly ever have leftovers of this but if you do, wrap it snugly in plastic wrap or place in an airtight container. It will keep at room temperature for a few days but you can also refrigerate it to be on the safe side.
  • Can I freeze it? Yes, absolutely! When freezing banana bread, I prefer to slice the loaf rather than freezing it whole for easier and quicker thawing. Then just wrap it tightly in either aluminum foil or plastic wrap and place inside a freezer zip-seal bag. Squeeze as much air out of the bag as possible before sealing and label it with the date. Your banana bread slices will keep in the freezer for up to four months this way. When it's time to eat, thaw a slice at room temperature for about 30 minutes then toast, microwave, or eat as is.

Nutrition Facts
Honey Poppy Seed Banana Bread
Amount Per Serving
Calories 393 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 477mg21%
Potassium 253mg7%
Carbohydrates 67g22%
Fiber 3g13%
Sugar 38g42%
Protein 5g10%
Vitamin A 358IU7%
Vitamin C 4mg5%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.