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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.