Banana Bread Recipe With Brown Sugar
This Banana Bread Recipe with Brown Sugar is a simple and delicious way to use overripe bananas. The combination of mashed bananas and brown sugar creates a moist, flavorful loaf with a rich, caramel-like sweetness. With just a few basic ingredients—ripe bananas, brown sugar, butter, eggs, and flour—you can easily whip up this comforting treat.
Equipment
- Mixing bowls For combining the wet and dry ingredients.
- Fork or Potato Masher To mash the bananas.
- Measuring cups and spoons To measure your ingredients accurately.
- 9x5-inch loaf pan For baking the banana bread.
- Whisk For mixing dry ingredients like flour, baking soda, and salt.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the bananas in a large bowl and mix in melted butter, brown sugar, eggs, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt, then fold into the banana mixture.
- Add optional nuts or chocolate chips, if desired, and mix until combined.
- Pour the batter into the pan and bake for 60-70 minutes, until a toothpick comes out clean. Let cool before serving.
Notes
- Bananas: The riper the bananas, the better! Overripe bananas (with brown spots) will give the bread the sweetest flavor and best texture.
- Measuring Flour: Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the bread dense.
- Butter: You can substitute the butter with vegetable oil if preferred, but butter will give the bread a richer flavor.
- Baking Time: All ovens vary, so start checking for doneness at around 55 minutes by inserting a toothpick. If it comes out clean, the bread is done. If it’s still wet, continue baking and check every 5 minutes.
- Mix-ins: If you choose to add chocolate chips, nuts, or other ingredients, be sure to fold them in gently to avoid overmixing the batter.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week. For longer storage, wrap the bread tightly and freeze it for up to 3 months.
- Optional Spice: If desired, you can add a teaspoon of cinnamon or nutmeg for a cozy, spiced flavor that complements the sweetness of the bananas.
- Avoid Overmixing: Overmixing the batter can result in dense bread. Stir until just combined for the lightest, fluffiest texture.