Brown Sugar Banana Bread

Easy to make with a moist tender crumb, this brown sugar banana bread has rich flavor from the use of brown sugar which adds a caramel-like sweetness and deeper color to the bread. It’s the best way to make banana bread and after one slice I know you will agree! 

This brown sugar banana bread recipe is a delightful twist on classic homemade banana bread. The combination of ripe mashed bananas and brown sugar creates a moist and tender texture with a comforting, slightly molasses and caramel flavor that makes it the best banana bread you will ever make!

With a touch of Greek yogurt for tanginess, a hint of cinnamon for warm flavor and a crackly brown sugar top, this quick bread recipe comes together with pantry ingredients that you may already have on hand which makes it perfectly suitable to whip up a loaf right now for an easy breakfast, snack or even dessert! 

This recipe is just one way to use those ripe bananas, double chocolate banana bread, chocolate chip banana bundt cake and easy banana cupcakes are three more uses! 

Why This is the Best Brown Sugar Banana Bread

• Moist: The Greek yogurt plus brown sugar both add moisture to ensure that the bread stays moist for days!
• Flavorful: With both mashed banana and diced banana, this quick bread has loads of rich banana flavor plus the brown sugar adds a slight molasses-like caramel undertone.
• Tender and soft: Even with a dense texture this delicious banana bread recipe with brown sugar has a tender soft crumb!
• Freezer friendly: Make a loaf for now and freeze one for later so you always have some on hand!

Recipe Ingredients

This super moist banana bread recipe comes together easily with the following ingredients that you may already have on hand! 

• All-purpose flour: I used all-purpose flour but if you would like to use a combination of whole wheat flour and all-purpose flour you can. 
• Salt: Enhances the flavor of all the other ingredients.
• Baking soda and baking powder: Two leavening agents for lift and rise.
• Cinnamon: Adds a warm flavor.
• Bananas: You will need two ripe bananas that are mashed as well as one banana that has been diced.
• Brown sugar: Use either light brown sugar or dark brown sugar for the bread plus you will need some for a brown sugar crust on top.
• Vegetable oil: You can substitute melted butter for a buttery banana bread, but I love the way the oil results in a soft crumb.
• Greek yogurt: Adds moisture and tang. Room temperature yogurt will mix in better with the bread ingredients. 
• Eggs: Two large eggs will also need to be at room temperature.
• Vanilla extract: Pure vanilla extract is best although maple extract or almond extract add a unique flavor! 

How to Make Brown Sugar Banana Bread

Whisk dry ingredients together by combining flour, salt, baking soda, cinnamon and baking powder in a bowl and then set aside.

In another large bowl, whisk together wet ingredients of mashed bananas, brown sugar, oil, Greek yogurt, eggs and vanilla.

Combine wet banana mixture with flour mixture until just moistened. Fold in the diced bananas.

Pour the batter into the 8-inch prepared loaf pan and sprinkle 2 tablespoons of brown sugar on top of the loaf.

Bake in the pre-heated oven until done check with a toothpick inserted into the middle of the bread pan comes out clean or with a few crumbs. 

Cool the bread in the pan, then move to a wire rack to cool completely before serving.

Variations and Add-Ins

• Chocolate chips: Add up to ¾ cup semi-sweet chocolate chips, milk chocolate chips or dark chocolate chips for a chocolate chip banana bread. 
• Nuts: Add up to ¾ cup chopped nuts like walnuts or pecans for a nut bread variation. Toast your nuts for added flavor.
• Dried fruit: Add up to ½ cup dried raisins or cranberries. 
• Combination of add-ins: Add up to one cup of any combination of the add-ins! Try a combination of chocolate chips and nuts, it’s so delicious! 
• Frosting: Try it with cream cheese frosting for a decadent snack or easy dessert.

Expert Tips

• Best way to mash bananas: You can mash bananas by hand with a fork, potato masher or use your electric mixture! To use your hand mixer, slice bananas in pieces then start on low and increase speed to medium or high until desired mashed banana consistency is reached.
• Frozen bananas: You can use frozen bananas that have been thawed. Drain any excess liquid, mash and proceed with the recipe as directed. 
• Sugar: If you do not have brown sugar on hand you can substitute granulated white sugar in equal amounts. 
• No yogurt: Try sour cream or unsweetened applesauce. 
• Brown sugar banana muffins: To make banana bread muffins, spoon batter into a lined muffin pan. Bake for 5 minutes at 425°F then reduce oven temperature to 350°F and bake for 16-17 minutes. 
• Browning too quickly: If your bread is browning too quickly on the top, tent it with foil to prevent the top from burning.

Storage Instructions

Store bread covered at room temperature up to two days or in an airtight container in the refrigerator for up to a week. To prevent condensation from storing it in the fridge, wrap it in plastic wrap first before storing. 

FAQs

Which brown sugar is best to use?

Light brown sugar or dark brown sugar can be used interchangeably in this recipe! Light brown sugar has less molasses than dark brown sugar and may lend a lighter taste to the bread. Dark brown sugar does have more moisture but not enough to impact the banana bread texture. 

How ripe should bananas be for homemade brown sugar banana bread?

Ripe, spotty bananas will add the best sweet taste! Overripe bananas that are dark brown and very soft, though, may add too much moisture. 

Can I freeze this quick bread recipe? 

Yes! This easy banana bread recipe with brown sugar freezes like a charm! Wrap the bread in plastic wrap then in foil to prevent freezer burn and store in a freezer bag. You can freeze it whole or by the slice up to 3 months and then thaw as needed. 

How to tell when banana bread is done baking?

Your homemade banana bread is done when a toothpick or cake tester inserted into the center of the bread comes out clean. You might notice that the top of the banana bread still looks raw even though the rest of the loaf is finished baking. If this happens to you, tent your bread with foil, reduce the oven temperature by 25°F and finish baking bread until the center looks done.

Today is Taste Creations Week! Please check out these other delicious Cookie Recipes from my Food Blogger Friends.

• Terri from Our Good Life – Pumpkin Nut Bread with Chocolate Chips
• Nikki from Tikkido – Apple Bread with a Brown Butter Crumb Topping
• Lauren from Mom Home Guide – Quick and Easy Cinnamon Bread