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Ooey-Gooey Honey Lavender Banana Bread

Bright, warm, and just a touch floral, this Ooey-Gooey Honey Lavender Banana Bread is the kind of loaf that makes mornings feel like a cozy hug. It blends ripe banana sweetness with honey and a whisper of lavender for an unexpectedly soothing twist that pairs beautifully with coffee or afternoon tea. If you like transforming leftovers into new breakfasts, you might also enjoy a creative banana bread pudding idea I’ve come across: banana bread pudding recipe.

Why make this recipe
This loaf stands out for its balance of textures and flavors: the bananas and honey keep it naturally sweet and tender, while the dried lavender adds a delicate, aromatic note that elevates each bite into something special. The crumb stays moist and slightly gooey if you follow the baking and cooling tips below, making it perfect for slicers who want both comfort and a little sophistication.

Ingredients

3 ripe bananas, mashed
1/3 cup melted butter
1/2 cup honey
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
Pinch of salt
1 teaspoon dried culinary lavender
1 cup all-purpose flour

Step-by-Step Guide to Making Ooey-Gooey Honey Lavender Banana Bread

Overview: This is a straightforward, one-bowl quick bread with the usual banana bread rhythm: combine wet ingredients, stir in dry, fold and bake. The little additions (honey and lavender) are easy to integrate but require a few care notes to keep the loaf moist and aromatic rather than floral-soapy.

Preheat and prepare

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray and, if you like, line it with parchment overhanging the long sides for easy removal. Proper pan prep ensures even browning and a clean release.

Mash the bananas

In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth with a few small chunks for texture. Ripe bananas (lots of brown speckles) provide the best sweetness and flavor intensity.

Add melted butter

Pour the 1/3 cup melted butter into the mashed bananas and stir until combined. The butter adds richness and helps create that slightly gooey center when combined with the sugars.

Stir in honey and vanilla

Add 1/2 cup honey and 1 teaspoon vanilla extract to the banana-butter mixture. Honey is both a sweetener and humectant (it helps retain moisture), which is part of what gives this bread its “ooey-gooey” character.

Incorporate the egg

Mix in the large egg until fully incorporated. The egg gives structure and binding so the loaf holds together but remains tender.

Add baking soda and salt

Sprinkle the 1 teaspoon baking soda and a pinch of salt over the mixture and stir gently to combine. The baking soda reacts with the banana’s acidity to leaven the loaf; adding it sprinkled over the surface before stirring helps distribute it evenly.

Add lavender and flour

Sprinkle in 1 teaspoon dried culinary lavender. Use culinary-grade lavender only (not ornamental varieties), measured lightly; its oils are potent and a little goes a long way. Fold in the 1 cup all-purpose flour until just combined—avoid overmixing. Stopping when no streaks of flour remain keeps the bread tender and prevents a dense crumb.

Transfer to pan

Pour the batter into the prepared 9×5-inch loaf pan and smooth the top gently with a spatula. If you want a sweeter, stickier top, drizzle a teaspoon of additional honey over the batter before baking.

Bake

Bake in the preheated 350°F (175°C) oven for 50–60 minutes. Start checking at 50 minutes: insert a toothpick into the center; it should come out mostly clean or with a few moist crumbs but no raw batter. Baking times vary by oven and pan, and this loaf benefits from not being overbaked—aim for a tender, slightly gooey center rather than bone-dry crumbs.

Cool and remove

Let the bread cool in the pan for about 10 minutes to set slightly, then use the parchment overhang (or invert the loaf if you greased directly) to transfer it to a wire rack to cool completely before slicing. Cooling fully prevents tearing and allows the crumb to finish setting while staying moist.

Baker’s notes on timing and texture:

If your bananas are very dark and soft, the batter will be sweeter and more aromatic. If your oven runs hot, check a few minutes early. For the ooey-gooey interior, err on the side of a few moist crumbs on the toothpick rather than total dryness.

Best Way to Store Ooey-Gooey Honey Lavender Banana Bread

Room temperature (68–72°F): Store loosely covered or in an airtight container for 1–2 days to preserve the outer crust and moist interior.
Refrigerator (35–40°F): Wrap tightly in plastic wrap or place in an airtight container; keeps for up to 5 days but may firm the texture slightly—bring to room temperature before serving.
Freezer (0°F): Double-wrap in plastic wrap and foil or store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then warm gently before serving.

Serving Ideas for Ooey-Gooey Honey Lavender Banana Bread

Warm slices and spread with softened butter or a smear of mascarpone for a creamy counterpoint to the honey and lavender.
Serve lightly toasted with a drizzle of honey and a thin smear of lemon curd to add brightness.
Pair a slice with a milky latte or Earl Grey tea—the bergamot in the tea complements lavender beautifully.
For a dessert plate, serve small wedges with a scoop of vanilla ice cream and a few crushed pistachios for contrast.

Tips to make Ooey-Gooey Honey Lavender Banana Bread (Q&A style)
Q: How do I keep it moist?
A: Use very ripe bananas and don’t overbake—remove the loaf when a toothpick reveals a few moist crumbs. Honey also helps retain moisture.

Q: Can I grind the lavender?
A: Yes, lightly crushing the dried lavender between your fingers before adding it releases more aroma without increasing the quantity.

Q: My lavender tastes soapy—what happened?
A: That’s usually from using too much lavender or non-culinary lavender. Stick to 1 teaspoon of culinary-grade dried lavender for this recipe.

Q: Can I substitute the egg?
A: For an egg replacement, try a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water, chilled 10 minutes) but note the crumb will be slightly denser.

Variation (1–2 substitutions)

Bullet-style variation: Swap half the all-purpose flour for whole wheat pastry flour for a nuttier, slightly more robust loaf without making it heavy; consider adding a tablespoon of yogurt if using whole-grain flour to help maintain moisture.
Paragraph-style substitution: If you prefer a nuttier or more confectionary twist, fold in 1/3 cup chopped walnuts or toasted pecans right before transferring the batter to the pan. If you want to deepen the floral notes, mix a teaspoon of lemon zest into the batter with the vanilla for a citrus-lavender lift. These small swaps change the flavor profile but keep the simple method intact.

FAQs
Q: Can I use fresh lavender instead of dried?
A: Fresh lavender has a higher moisture content and is more intense by volume; if substituting, use about half the amount of fresh flower buds by weight and finely chop them. Dry culinary lavender is preferred for consistent results.

Q: Is honey interchangeable with sugar?
A: Honey adds moisture and a distinct floral flavor; if you replace it with granulated sugar, reduce other liquids slightly and expect a drier crumb. Use 1/3 to 1/2 cup granulated sugar as a substitute, and consider adding a tablespoon of milk or yogurt to maintain moisture.

Q: How do I get that ooey-gooey center every time?
A: The key is ripe bananas, honey, not overmixing, and precise baking—remove the loaf when a toothpick shows moist crumbs and let it cool only briefly in the pan before transferring to a rack.

Q: Can I make muffins instead of a loaf?
A: Yes—fill muffin cups two-thirds full and bake at 350°F (175°C) for 16–22 minutes, checking for a slightly gooey center. Muffins will bake faster, so start checking at 14 minutes.

Occasions and pairing ideas
This banana bread feels right for a relaxed weekend breakfast, a picnic addition, or a simple handmade gift. Because the lavender is subtle, it also reads as an adult comfort treat—serve with herbal teas, milky coffee drinks, or even a lightly spiced chai for contrast.

Troubleshooting common problems

Dense loaf: Likely due to overmixing or expired leavening; mix just until combined and check the freshness of your baking soda.
Too floral or soapy taste: Reduce lavender next time and ensure you’re using culinary-grade dried lavender.
Dry crumb: Bake a bit less time, and be mindful of measuring flour correctly (spoon-and-level rather than scooping from the bag).

Baking science—why this works

Bananas: Provide both sweetness and moisture, along with natural pectin that contributes to structure.
Honey: Acts as a humectant, drawing in and retaining moisture, which keeps the loaf soft and lends a deeper flavor profile than granulated sugar.
Baking soda: Reacts with the natural acidity in bananas and honey to give lift; even with a small amount of flour, it creates an airy crumb.
Lavender: Aromatic oils in culinary lavender carry through the bake but can become overpowering if overused; gentle measurement and distribution are important.

Quick checklist before baking

Use ripe, spotty bananas.
Measure flour by spooning into a cup and leveling off.
Preheat the oven fully.
Don’t overmix once the flour is added.
Check for doneness early to preserve the ooey center.

Final thoughts and serving cadence
Finish slices with a delicate garnish—finely chopped lemon zest or a light scatter of extra dried lavender (very little) can make the loaf visually charming. For gifting, wrap cooled slices in parchment and tie with twine; they travel well and are universally appreciated.

Conclusion

If you want another take on lavender and banana together, this Lavender Banana Bread Recipe offers a complementary riff with slightly different techniques and flavor balances. For a honey-forward variation that highlights floral pairing suggestions, see this Lavender Honey Banana Bread – #1 Ranked New Mexico Salsa … for inspiration and serving ideas. Enjoy baking—and don’t be afraid to experiment with small swaps to make the loaf your own.