This Brown Sugar Banana Bread will be wonderfully moist throughout, with a nice caramel flavor from the sugar and deep banana flavor.
Table of Contents
Brown Sugar Banana Bread
Made with brown sugar instead of granulated sugar, this banana bread has a little more moisture thanks to the brown sugar. Brown sugar also adds a lovely caramel flavor to this as well. You can use any brown sugar, if you use dark brown sugar it will give it an even deeper flavor!
What Kind of Bananas Should I Use?
This is the easy part! Most people end up having leftover bananas sitting on their counter that are starting to have dark brown streaks, which means they are perfect for banana bread! The most flavorful and sweet bananas will be brown or well-spotted with brown.
Don’t have ripe bananas? Here is a post on how to ripen bananas with some tricks at home!
How to Freeze Ripe Bananas
If you have brown bananas but aren’t ready to make banana bread, just put the bananas (in the peel) in a Ziploc bag and freeze them until you want to use them!
Tips and Tricks for the Best Banana Bread
- Use the ripest bananas that you can. The more ripe that the banana is the softer it mashes up, the sweeter is it and the better the banana flavor.
- If the top of the banana bread gets too brown, tent the top with tinfoil.
- Use a toothpick to test the banana bread for doneness. The toothpick will come out clean when done.
- Banana bread takes a while to bake, have patience!
How to Store Banana Bread
You can keep this on the counter in an airtight container for up to 4 days. You can store this in the freezer for up to 3 months, thawing it at room temperature for several hours before serving. Then slice and serve.
Brown Sugar Banana Bread
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Baked Goods, Breakfast
- 12 slices
- Karlynn Johnston
- 1/2 cup butter softened to room temperature
- 1 ¼ cups brown sugar packed
- 2 large eggs
- 1½ cups mashed banana about 3-4 medium bananas, very ripe
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips optional
- Preheat your oven to 350°F Grease a standard loaf pan and set aside.
- Cream the butter and brown sugar together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas, then stir in the vanilla.
- In a separate bowl whisk together the dry ingredients.
- Stir flour mix in gently, until just combined. If using chocolate chips, mix them in now.
- Pour into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in an airtight container.
- You can add walnuts or pecans instead of chocolate chips
- Add a 1/4 tsp of cinnamon for a great taste addition
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.