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.
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.
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 as fast as I can. 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, too. Did you know that?
How do I freeze bananas?
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.
Depending on how you plan to use them, you may not need to defrost them at all. I use frozen bananas for my bread all the time.
Can I freeze banana bread?
Absolutely, 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 can slice the bread while it’s still frozen and let it thaw on the counter for ten or so minutes. Alternatively, unwrap the entire loaf and let it sit on the counter, then place it in a tightly sealed container once its fully thawed.
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.
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.
How to Make Brown Sugar Banana Bread
Preheat the oven to 350 degrees.
Add the butter and sugar into a bowl, and mix 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 whisked eggs to the mixture. I slowly pour them in while the mixer is going.
Add your 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.
When you use truly ripe bananas, you don’t need to mash them prior to adding them. They simply incorporate into your batter as you mix it.
Grease two eight inch 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 cake tester comes out clean. Let the loaves cool for five to ten minutes before you turn them out. Yum!
Save this brown sugar banana bread recipe so you can make it again!
- 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
- Preheat oven to 350 degrees. Grease two loaf pans.
- Add softened butter and sugar to bowl, and beat on high speed 2-3 minutes.
- Add salt, baking powder, and baking soda, and mix until thoroughly blended. Add flour, and stir until incorporated and you have a sandy texture.
- Gradually add already beaten eggs to the mixture. Add bananas one at a time, and keep mixing.
- Pour half the batter into each loaf pan. Gently sprinkle granulated sugar atop each unbaked loaf.
- Bake for 50-60 minutes, until cake tester comes out with just a few crumbs.
- Let loaves cool for 5-10 minutes before turning out onto cooling racks.
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: 153Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 169mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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