1 / 1
Classic Brown Sugar Banana Bread
Heavily spotted bananas are the secret to this incredibly tender, sweet loaf. This version relies on a mix of granulated and brown sugars to create a rich depth of flavor and a beautifully caramelized crust. You'll only need standard pantry staples to mix up the batter. Serve a warm slice with your morning coffee or pack it as an afternoon snack. The crumb stays perfectly moist while offering a classic vanilla aroma that fills the whole kitchen.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter or margarine (1 stick), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1½ cups mashed very ripe bananas (4 medium)
- 1 teaspoon vanilla extract
Instructions
- 1Preheat the oven to 325°F and evenly grease an 8.5 by 4.5-inch metal loaf pan.
- 2Whisk the all-purpose flour, baking soda, and salt together in a medium bowl.
- 3Beat the softened butter, granulated sugar, and brown sugar in a large bowl using a mixer on medium speed until light and fluffy. Beating the butter and sugar until fluffy incorporates air for a lighter crumb. Add the eggs one at a time, beating well after each addition.
- 4Turn the mixer speed to low. Alternately add the dry flour mixture and the mashed bananas with vanilla, starting and finishing with the flour. Scrape down the sides of the bowl with a rubber spatula as you go.
- 5Mix the batter just until the ingredients are combined. Don't overmix, or the bread will become tough and dense.
- 6Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- 7Let the loaf cool in the pan on a wire rack for 10 minutes. Remove it from the pan and let it cool completely before slicing.
Notes
- Ingredients: For the best flavor, use bananas that are completely ripe and heavily spotted, but avoid ones that have turned entirely black and watery.
- Storage: Keep the baked loaf in an airtight container at room temperature for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- Yield: This recipe makes one standard loaf, which cuts into about 16 slices.