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Anyone can make banana bread, right? Me, I love this brown sugar banana bread recipe. It’s just as easy but a slightly different flavor. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Sliced homemade banana bread

So last week, I had a desire to bake. And I had bananas in the freezer that were taking up too much room. Voila, banana bread, right?

Wellllll, almost. Because it’s easier to use my adapted recipes by looking them up on my blog, I searched for the recipe here. And I searched. And then I searched some more.

Apparently I always thought that since I make banana bread all the time, I already had the recipe up here. Ahhhhh, not so much.

Loaf of brown sugar banana bread

Remember my daughter’s lacrosse tournament in the heat where I signed up to bring three bunches of bananas for the girls and no one ate a single one?

Let’s just say I’ve been working through bananas like a mad woman. Did you see the Nutella banana bread I made last week?

I plan to make some frosted banana bars and freeze those for 4th of July tomorrow, and then I think the last of the bananas will be gone. Hats off to my husband for making banana based smoothies almost every morning for breakfast!

Fortunately, you can freeze bananas, oo. Did you know that?

To freeze bananas, peel them first. Put the whole bananas in a tightly sealed container and freeze for up to three months. You may need a little force to separate them, depending on how ripe they were when you froze them, but it’s a great solution if you can’t use them all.

Then again, this brown sugar banana bread freezes beautifully, too. Wrap any extra loaves in a double layer of plastic wrap and pop in the freezer for up to a month.

You may not need to, however. While this recipe makes two loaves, we use it for far more than just enjoying a slice at breakfast. I love to grill slices gently and serve to company (or my family) with ice cream and fresh fruit as a dessert.

Slices of banana bread

And can I tell you how amazing the French toast is when you use brown sugar banana bread? I don’t even like French toast, but I love this version!

Regardless, enjoy this twist on a classic and whip up some brown sugar banana bread with your next bunch of overripe bananas.

Banana Bread bite

How to Make Brown Sugar Banana Bread

Preheat the oven to 350 degrees.

Add the butter and sugar into a bowl, and beat on high speed until lightened in color and texture, two to three minutes. Add the salt, baking powder, and baking soda, and mix until thoroughly blended. Add the flour, and stir until the flour is incorporated and you have a sandy texture.

Gradually add the already beaten eggs to the mixture. I slowly pour them in while the mixer is going. Add bananas one at a time, and keep mixing. I don’t mash them ahead of time, as I like the sometimes surprise of a small bite of pure banana in my bread, but when you use truly ripe bananas, you don’t need to mash them prior to adding them.

Grease two loaf pans. Pour half the batter into each loaf pan. Gently sprinkle granulated sugar atop each unbaked loaf. I usually use about 1/8 cup total, although I of course don’t measure it because why waste the time!

Bake for about an hour, until a toothpick comes out clean. Let the loaves cool for five to ten minutes before you turn them out. Yum!

Brown Sugar Banana Bread

Brown Sugar Banana Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This incredibly simple brown sugar banana bread recipe is a twist on a classic favorite. It makes two loaves, and they freeze beautifully. They're perfect for French toast or lightly grilled with ice cream for dessert, too!

Ingredients

  • 10 T butter, unsalted
  • 1 1/4 c brown sugar
  • 2 eggs, beaten
  • 1 t salt
  • 1 t baking soda
  • 1/2 t baking powder
  • 2 1/2 c flour
  • 4-5 bananas

Instructions

  1. Preheat oven to 350 degrees. Grease two loaf pans.
  2. Add softened butter and sugar to bowl, and beat on high speed 2-3 minutes.
  3. Add salt, baking powder, and baking soda, and mix until thoroughly blended. Add flour, and stir until incorporated and you have a sandy texture.
  4. Gradually add already beaten eggs to the mixture. Add bananas one at a time, and keep mixing.
  5. Pour half the batter into each loaf pan. Gently sprinkle granulated sugar atop each unbaked loaf.
  6. Bake for 50-60 minutes, until cake tester comes out with just a few crumbs.
  7. Let loaves cool for 5-10 minutes before turning out onto cooling racks.

Notes

This recipe freezes really well. Double wrap the loaves in plastic wrap and pop into the freezer for up to a month.

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Nutrition Information:
Yield: 24 Serving Size: 1 slice
Amount Per Serving:Calories: 153 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 28mg Sodium: 169mg Carbohydrates: 25g Fiber: 1g Sugar: 12g Protein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Easy brown sugar banana bread recipe. This simple quick bread freezes well and is a great way to use up overripe bananas. It's a great twist on a classic and makes great French toast and is perfect grilled with ice cream for dessert

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    Comments

  • Hyacynth


    Yum. Sometimes your blog is dangerous to my waistline. I have bananas. Yikes.

  • Unknown Mami


    I love banana bread.

    My oven is broken right now. I'm so bummed.

  • Joanna Jenkins


    Banana Bread is great. I make it all the time. I'll try your recipe as soon as my current bunch of bananas is ripe.
    Thanks, jj

  • Michelle


    Hy – Nahhh…. this one is sorta healthy. And hey, if you just have one piece at a time, maybe? 🙂

    Unknown Mami – A broken oven? Ohhhh my dear. I don't even want to think about that. That is painful!

    Joanna – Go for it, and I hope you enjoy it. Gotta love when those bananas unfortunately just get too ripe!

  • One Petal At A Time


    I will definately be adding this recipe on my recipe book. I have some frozen bananas that I'll be putting to good use.

  • Michelle


    One Petal At A Time – Gotta love having a good use for those frozen bananas. Yum!

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