Brown Sugar Banana Bread
A rich, caramel-y brown sugar banana bread is exactly what you didn't know what you were missing!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon coarse kosher salt
- ½ to 1 teaspoon cinnamon optional
- ½ cup butter softened
- ¾ cup packed light brown sugar
- 2 eggs
- 4 large ripe bananas
- ⅓ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350f, arrange the racks so that you can bake on the centre rack, and prepare a 9x5 loaf pan by greasing or spraying with cooking spray. Set aside.
- In a medium bowl, combine 2 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon coarse kosher salt, and ½ to 1 teaspoon cinnamon and set aside.
- In the bowl of your stand mixer, add ¾ cup packed light brown sugar and ½ cup butter and beat until light and airy, approximately 2 minutes.
- Add 2 eggs, one at a time and beat well after each addition.
- Add 4 large ripe bananas, breaking each into small pieces before adding to the bowl. If you prefer, you can mash the bananas before adding. Once the bananas have been added, beat the bananas until the mixture is combined.
- At this point, add t⅓ cup sour cream or plain yogurt and 1 teaspoon vanilla extract and beat well.
- Turn the mixer to low speed, and slowly add the dry ingredients and mix until just combined. If you're adding chocolate chips or nuts, add them when the dry ingredients are about half incorporated.
- Pour the banana bread batter into your prepared loaf pan.
- Bake at 350f for approximately 60-65 minutes. If the top of the banana bread is browning too quickly, place a greased piece of tin foil loosely on the top of of loaf to slow the browning.
- Test the doneness of the brown sugar banana bread by inserting a toothpick or cake tester into the center of the loaf. If the toothpick comes out clean, the loaf is done, if it comes out gooey, it needs more time!
- Once the bread is done, remove the loaf pan from the oven and place it on a wire rack to cool completely before removing from loaf pan.
Notes
Ingredient notes:
- Feel free to use salted or unsalted butter. If using salted butter, simply halve the salt in the recipe. - Use homemade vanilla extract!storage information
Room Temperature: Brown sugar banana bread can be kept at room temperature in an air tight bag or container for up to 3 days - if it lasts that long! Freezer Storage: This banana bread can easily be stored in the freezer for 3-4 months; either whole or in slices.- Whole loaf: allow the loaf to cool on a wire rack until completely cooled, then carefully wrap in plastic wrap or tin foil. Place the wrapped loaf into a ziplock bag and store in the freezer for later enjoyment. To thaw, simply remove the loaf from the freezer and unwrap before thawing at room temperature.
- Sliced: allow the loaf to cool on a wire rack until completely cooled, then slice into desired width slices, we like 1/2". Wrap 1-2 slices in plastic wrap before placing the slices into a ziplock bag and storing in the freezer for later. To thaw, remove the slices from the freezer and thaw, wrapped at room temperature.
