Does anyone ever really plan on making banana bread? Usually I notice that a few bananas on the counter turned brown and,
Since banana bread is a last-minute baked good, I’m always amused by the ingredient list of many recipes. They call for things like sour cream, buttermilk, oat flour, or some other random ingredient that I don’t have in the house.
The only special ingredient I use in my banana bread? Brown sugar. (And if you need to make banana bread without brown sugar, I’ve got you covered.)
Cinnamon Crumble Banana Bread
The reason I reach for brown sugar when making banana bread is that the molasses/caramel flavor is a perfect partner for ripe bananas. Think bananas foster. Brown sugar adds a depth of flavor without asking you to do any baking acrobatics like toast sugar or use a hard-to-find flour.
My other requirement? Banana bread should be easy. I’m talking “plop everything in a bowl, stir, put in a pan, and bake.” Some folks call this a dump recipe. I personally dislike the word “dump” used when talking about food. So let’s just call this an easy recipe.
For banana bread, use either light or dark brown sugar. (Actually, that’s true in all baking recipes. Light and dark brown sugar are interchangeable. Need another recipe for brown sugar? Try these Three Ingredient Peanut Butter Cookies.)
Zucchini Bread With Brown Sugar Crumb
But just because they’re interchangeable doesn’t mean they’re the same. Light brown sugar gives you a milder flavor. The flavor notes are more caramel and less molasses. It’s also less acidic (something, to be honest, that can be hard to detect in the finished baked good).
Dark brown sugar contains more molasses and more moisture than light brown sugar. Usually, when something has a different moisture content, we freak out a bit because moisture changes things. Brown sugar is an exception to this rule. The moisture difference between light and dark brown sugar isn’t enough to impact your banana bread.
You know what does have enough moisture to affect the bread? The bananas! The riper the bananas, the more moisture they bring to the bread.
Best Banana Bread Recipe (moist!!)
I wish this recipe was a one bowl affair. It’s not. Before mixing the batter, you need to mash the bananas. This is easy to do with a fork. (If mashing bananas with a fork is a challenge due to physical restrictions, use an electric handheld mixer or a potato masher.)
Once you’ve mashed the bananas, grab another bowl. Stir together all the dry ingredients. Then add the eggs, melted butter, and mashed bananas. Then…stir. Do this with a fork, firm rubber spatula, or electric hand mixer. Once the batter is thick, you’re done.
Spread batter evenly into a greased pan and bake until a cake tester inserted into the center of the pan comes out clean.
Brown Sugar Glazed Banana Bread
Take care to check the top of the loaf. Banana bread can be a little slow to finish baking. The very top of the loaf sometimes doesn’t play along. If the top of your loaf looks raw, but the rest of the loaf is done, cover the pan with a piece of foil. Reduce the oven temperature by 25 degrees and bake until the top is done.
Yes. Add a total of 1 cup. You can add half nuts and half chocolate chips or go heavy on the nuts and light on the chocolate chips. It’s up to you. Just don’t exceed one cup in total.
I wish this recipe was a one bowl affair. It’s not. Before mixing the batter, you need to mash the bananas. This is easy to do with a fork. (If mashing bananas with a fork is a challenge due to physical restrictions, use an electric handheld mixer or a potato masher.)
Once you’ve mashed the bananas, grab another bowl. Stir together all the dry ingredients. Then add the eggs, melted butter, and mashed bananas. Then…stir. Do this with a fork, firm rubber spatula, or electric hand mixer. Once the batter is thick, you’re done.
Spread batter evenly into a greased pan and bake until a cake tester inserted into the center of the pan comes out clean.
Brown Sugar Glazed Banana Bread
Take care to check the top of the loaf. Banana bread can be a little slow to finish baking. The very top of the loaf sometimes doesn’t play along. If the top of your loaf looks raw, but the rest of the loaf is done, cover the pan with a piece of foil. Reduce the oven temperature by 25 degrees and bake until the top is done.
Yes. Add a total of 1 cup. You can add half nuts and half chocolate chips or go heavy on the nuts and light on the chocolate chips. It’s up to you. Just don’t exceed one cup in total.
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