Brown Sugar Banana Bread
A dark, moist loaf that leans on very ripe bananas and brown sugar for its flavor, with a crackly sugared top. It keeps beautifully for days on the counter and toasts into something even better with a slick of butter.
- Course
- Desserts
- Time
- 1 hr 15 min
- Servings
- 10
Cooking Notes
- Use bananas that are heavily spotted or fully brown. Their starch has converted to sugar, which gives the loaf more banana flavor and moisture than firm yellow fruit.
- Stir the flour in only until the dry streaks disappear. Overmixing is the easiest way to turn a moist quick bread dense and rubbery.
- Let the loaf cool before slicing. The crumb continues setting as steam redistributes, and cutting while hot can make the center seem gummy even when it is baked through.
Recipe Card
Brown Sugar Banana Bread
By Gabriella
- Category
- Desserts
- Total Time
- 1 hr 15 min
- Difficulty
- Easy
Ingredients
- 4 very ripe bananas, mashed
- 1/2 cup melted butter
- 3/4 cup packed brown sugar
- 2 eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp turbinado sugar
Instructions
- 1
Heat the oven to 350°F and line a nine-inch loaf pan with parchment.
- 2
Mash the bananas until almost no lumps remain, then whisk in the melted butter, brown sugar, eggs, sour cream, and vanilla.
- 3
Add the flour, baking soda, cinnamon, and salt and stir only until the last dry streak disappears, since overmixing makes the loaf tough.
- 4
Scrape into the pan, scatter turbinado sugar across the top, and bake fifty-five to sixty-five minutes until a skewer comes out clean.
- 5
Cool in the pan twenty minutes, then finish cooling on a rack so the bottom does not steam.
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