Brown Sugar Banana Bread

Brown Sugar Banana Bread

41
The D Family 1

"Brown sugar and cinnamon add depth to this moist, sweet bread. The perfect present for friends and loved ones!"
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Ingredients

55 m servings 415 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 71.9g
  • 23%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Place the brown sugar and butter into a mixing bowl, and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined. Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf pan.
  3. Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

41
  1. 48 Ratings

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Most helpful positive review

Phenomenal banana bread recipe! Very flavorful, moist and full of great banana flavor. I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. b...

Most helpful critical review

It's not bad, but it did take over an hour to bake as indicated in other reviews. Very moist, but I wasn't wowed by the flavor.

Phenomenal banana bread recipe! Very flavorful, moist and full of great banana flavor. I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. b...

I lightened this bread up just a touch--not by much. I got 12 large muffins and 8 mini-muffins. 350 for 20 minutes for the large muffins and 10 minutes for the mini-muffins. Very moist and light...

This is a very good banana bread! The first time I made it, it didn't turn out so well. The second time was much better. I beat the butter (real, usalted) and sugar a lot longer and used 3 la...

Bread tastes great! Made recipe this afternoon. Like the idea of putting soft bananas in a zip-type bag and smashing. Recipe took a bit longer to make then stated, but turned out so much better ...

I couldn't wait to review!! I wanted to review before it was done but I held on. I followed the recipe to the letter. After 40 minutes it looked beautiful and smelled even better, but the too...

This is the best banana bread I have ever had or made. Very moist. I doubled the recipe and used a large loaf pan, a regular loaf pan and a large muffin pan. The regular loaf pan turned out p...

Excellent! Baked for 60 minutes in an air-bake pan; 40 minutes wasn't enough. Very moist-one of the best banana breads I've made. I tried this recipe because I was out of white sugar and had ban...

It's not bad, but it did take over an hour to bake as indicated in other reviews. Very moist, but I wasn't wowed by the flavor.

Followed recipe except for adding pecans and it turned out perfect. I doubled the recipe and it made three 3x7 disposable loaf pans perfectly. I did have to cook them about 10 minutes longer t...