Brown Sugar Banana Bread
Easy to make with a moist tender crumb. It’s the best way to make banana bread and after one slice I know you will agree!
Ingredients
For the Batter
- 1⅔ cups All purpose flour
- ¾ teaspoons Salt
- ½ teaspoon Baking soda
- ¾ teaspoon Cinnamon
- ¼ teaspoon Baking powder
- 1 cup Bananas - ripe and mashed (2 medium bananas)
- ¾ cups Brown sugar - firmly packed
- ¼ cup Vegetable oil
- ¼ cup Greek yogurt - room temperature
- 2 large Eggs - room temperature
- 1 teaspoon Vanilla extract
- ½ cup Diced bananas - ripe (1 medium banana)
For the Topping
- 2 tablespoons Brown Sugar
Instructions
- Pre-heat the oven to 350F (180C). Grease and flour an 8 inch loaf pan.
- In a medium bowl whisk together the flour, salt, baking soda, cinnamon and baking powder and set aside.
- In a large bowl whisk together the mashed bananas, brown sugar, oil, greek yogurt, eggs and vanilla.
- Gently stir flour mix into the banana mix just until the dry ingredients are moistened. Fold in the diced bananas until no flour streaks remain. Pour the batter into the prepared loaf pan and sprinkle 2 tablespoons of brown sugar on top.
- Bake approximately 55-60 minutes or until a toothpick inserted into the bread comes out clean or with a few crumbs. Let the bread cool in the pan on a wire rack for 10 minutes then remove it from the pan and let cool completely on top of the cooling rack. Enjoy!
Notes
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.
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.
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.
Nutrition
Calories: 2043kcalCarbohydrates: 417gProtein: 59gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 393mgSodium: 2852mgPotassium: 1967mgFiber: 14gSugar: 223gVitamin A: 748IUVitamin C: 26mgCalcium: 392mgIron: 14mg
Tried this recipe?Let us know how it was!