Banana bread is one thing that I make often. It’s a great way to use up any over ripe bananas I often find hanging out on my counter top. Today, I have a recipe with a fun variation. Instead of regular white sugar, this recipe uses brown sugar. You are all gonna want to try out this brown sugar banana bread.
Other than that, this recipe is a pretty regular banana bread recipe. If you want to really bring home the brown sugar flavor in this bread, you can sprinkle some extra over the top of the loaf before you bake it. The result is a nice crispy brown sugary top.
If you do opt for the sugary top, you will want to check on the bread half way through baking. You may need to tent the loaf with some aluminum foil to prevent the top from getting over cooked. You won’t want to end up going to all of that work and end up burning the top of the banana bread.
- BAKING SODA
- RIPE BANANAS
- VEGETABLE OIL
- BROWN SUGAR
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 cups mashed ripe bananas (about 4 large bananas)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- optional, additional 1/3 cup brown sugar for topping
- Preheat oven to 350 degrees.
- Grease a 9×5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.
- In a bowl, whisk the flour, baking soda, salt and cinnamon together.
- In another bowl, whisk together bananas, vegetable oil, brown sugar, eggs and vanilla extract. Add in the flour mixture and stir to combine, until there are no lumps.
- Pour batter into prepared loaf pan. Sprinkle the top with the addition brown sugar if desired.
- Bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the halfway baking point, loosely tent the loaf pan with foil to prevent too much browning on top of the bread.
- Allow to cool for 10 minutes and the remove from the loaf pan.
This recipe is adapted from The Novice Chef.