THE VERY BEST BROWN SUGAR BANANA BREAD EVER

5/5

Before we dive in, let’s be honest there are a gazillion banana bread recipes out there, all claiming to be the best. I’m not kidding, if you’ve ever googled “banana bread recipe” that first 20 results label theirs “THE ALL TIME BEST BANANA BREAD” or  something along those lines. Well I’d hate to say it but I’ve tried at least the first two dozen recipes on google’s top search and none have them satisfied my banana bread craving.

 I should also admit that I’m a banana bread snob, I know a quality loaf when I taste it.

One afternoon I was venting my banana bread blues to my friend Gaby (who’s is an amazing baker btw) she gave me this recipe properly titled   “THE VERY BEST BROWN SUGAR BANANA BREAD EVER” and said trust me. I’m not going to lie I was super skeptical after all prepping, baking and tasting 20 something so-so banana bread recipes in the past. But hey, 25th times the charm? Right?…never mind, anyways I made Gaby’s recipe and FINALLY, FINALLY AT LAST I found the perfect banana bread. I don’t throw the word “perfect” around too often on Food Crush, so that’s when you know this is the greatest recipe.  

This banana bread is thick and moist.. easy now, we’re still talking about bread here….I personally love the addition of chocolate chips, flakey sea salt and some type of nut for a crunch. If you have your own favorite add ins feel free to use this recipe as a base and have fun getting creative! Ok enough chit chat, let’s make this. 

What you’ll need:

  • 2 cups unbleached all-purpose flour 
  • 3/4 cup packed light brown sugar
  •  ¾ teaspoon baking soda
  •  ½ teaspoon fine sea salt 
  • 1 teaspoon ground mace 
  • ½ teaspoon ground cinnamon 
  • ¼ cups nut of choice, toasted then chopped. 
  • 1  1/2 cups well-mashed, very ripe bananas (about 3) 
  • ¼ cup sour cream (or greek yogurt)
  • 2 large eggs 
  • 6 tablespoons unsalted butter, melted and cooled 
  • 1 teaspoon of vanilla extract 
  • 2 tablespoons dark brown sugar for sprinkling on top, if using
  • 1/2 cup chocolate chips, if using 
  • Flakey sea salt, for sprinkling on top, highly recommend!
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Now that you have all your ingredients let’s dive into how to make this deliciousness.

Method:

1. Position a rack in the lower third of the oven and preheat to 350 degrees F.

2. Lightly grease a 9” x 5” loaf pan with butter or vegetable oil spray. Line the bottom with parchment paper.

3. In a large mixing bowl, whisk together the all the dry ingredients: flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans. Set aside.

4. In  another bowl, mix together the wet ingredients: mashed bananas, sour cream(or greek yogurt) eggs, butter and vanilla extract with a sturdy wooden spoon.

5. Gently fold the banana mixture into the flour mix, add the chocolate chips and nuts mix until just combined. 

Steps to make banana bread. Mix wet and dry ingredients separately.

6. Scrape the batter into the prepared loaf pan, spreading evenly across the top.  Sprinkle about a teaspoon of flakey sea salt on top.  If using,  sprinkle the dark brown sugar on top of the loaf. 

7. Bake for 50 to 60 minutes, on an oven rack set up in the bottom 1/3 of your oven, or until loaf is golden brown and a cake tester inserted into the center comes out clean.

8. Cool loaf in its pan for 5 to 10 minutes on top of a wire rack. 

9. Serve warm or room temp. Surrounded in parchment the bread will keep at room temp for up to 3 days.

5 from 1 vote
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THE VERY BEST BROWN SUGAR BANANA BREAD EVER

The only banana bread recipe you'll ever need, not kidding. Thick and moist with nuts and chocolate chips.

Course Breakfast, Dessert
Cuisine American
Keyword banana bread, bread, dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 9 inch loaf
Brittany Food Crush

Ingredients

  • 2 cups unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground mace
  • ½ teaspoon ground cinnamon
  • ¼ cups pecans toasted then chopped (OR NUT OF CHOICE)
  • 1 1/2 cups well-mashed very ripe bananas (about 3)
  • ¼ cup sour cream OR GREEK YOGURT
  • 2 large eggs
  • 6 tablespoons unsalted butter melted and cooled
  • 1 teaspoon of vanilla extract
  • 2 tablespoons dark brown sugar for sprinkling optional
  • 1/2 cup semi-sweet or dark chocolate chips optional
  • flakey sea salt for topping

Instructions

  1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
  2. Lightly grease a 9” x 5” loaf pan with butter or vegetable oil spray. Line the bottom with parchment paper.
  3. In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans. Set aside.
  4. In a medium bowl, mix together the mashed bananas, sour cream eggs, butter, and vanilla powder with a sturdy wooden spoon.
  5. Gently fold the banana mixture into the flour mix until just combined. If using, add semi-sweet chocolate chips and nuts.
  6. Scrape the batter into the prepared loaf pan, spreading evenly across the top. Spinkle about teaspoon of flaket sea salt. If using, sprinkle the dark brown sugar on top of the loaf.

  7. Bake for 50 to 60 minutes, on an oven rack set up in the bottom 1/3 of your oven, or until loaf is golden brown and a cake tester inserted into the center comes out clean.
  8. Cool loaf in its pan for 5 to 10 minutes; then transfer to a wire rack (although I just put it on its platter, which I placed on a rack).
  9. Serve warm or room temp. Surrounded in parchment the bread will keep at room temp for up to 3 days.

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