This easy Brown Sugar Banana Bread recipe will definitely be one of the best banana breads you’ve ever hard. Full of rich banana flavor and hints of caramel from the brown sugar, you won’t be able to eat just one slice of this most and delicious quick bread!
Brown Sugar Banana Bread
Memorial Day weekend doesn’t conjure up images of sweatpants and slippers, does it?
Unless you live in New Jersey.
This past weekend, when most are wearing swimsuits and running through sprinklers, we were huddled up around a fire and burning pumpkin spice candles. Crazy.
And with sweatpants, comes banana bread. It’s like an unspoken rule or something. I wanted to switch things up from my usual Chocolate Chip Banana Bread Recipe, and decided on this Brown Sugar Banana Bread! It’s a major win in the banana bread world!
How to Make Brown Sugar Banana Bread
The recipe is pretty basic…
You’ve got flour, baking soda salt and of course brown sugar.
Next up get you some old-ish bananas.
And peel them from the bottom, I swear…apparently the monkeys eat them this way, and really, who am I to argue?Mash the bananas and add in your Greek yogurt or sour cream, whichever you prefer…
Don’t forget your melted butter…
Mix the dry with the wet…
And boom! Bake it.
When you bread is done and cooled off a bit, go ahead and make your glaze.
This glaze you guys. Brown sugar, butter, heavy cream…
It’s so good you’ll want to stick your face up in there and motorboat it.
Too far?
Pour that on your bread and you’re finito!
Like seriously?
And of course you can slather some butter all up on there. I mean, really.
Brown Sugar Banana Bread with Brown Sugar Glaze
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Description
This easy brown sugar banana bread recipe will definitely be one of the best banana breads you’ve ever hard. Full of rich banana flavor and hints of caramel from the brown sugar, you won’t be able to eat just one slice of this most and delicious quick bread!
Ingredients
- 2 cups all purpose flour
- 3/4 cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 1 1/2 cups mashed banana (about 3 medium bananas)
- 1/4 cup Greek Yogurt (or sour cream)
- 2 eggs
- 6 Tbsp butter, melted
- 2 tsp vanilla extract
Glaze
- 1/2 cup packed light brown sugar
- 2 Tbsp heavy cream
- 1 Tbsp honey
- 2 1/2 Tbsp butter
Instructions
- Preheat oven to 350°
- Spray 9×5 loaf pan with with cooking spray liberally, set aside
- In large mixing bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon.
- In another bowl mix together mashed banana, sour cream, eggs, melted butter and vanilla.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and bake for 45-50 minutes until toothpick comes out clean.
- Allow to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking and then remove from pan, transferring t o a wire rack to cool.
Glaze
- In small sauce pan, combine all ingredients, heat over medium until mixture reaches a full boil. Boil for 2 minutes and then remove from heat.
- Let mixture cool for 5-10 minutes and then pour over banana bread. Glaze will set up and then cut into slices.
Notes
Store airtight for up to 2 days.
Recipe adapted from Back in the Day Bakery
I tried this recipe out cuz i was a little tired of the banana bread recipe I’ve been making for 10 years, and it’s safe to say I’m never turning back! B/c i was short on a few ingredients and in a rush, i made it with roughly 1 cup of brown sugar instead of 3/4 (wanted to finish the bag) and 3 teaspoons of baking powder instead of a teaspoon of baking soda, and it was amazing! My family likes chocolate chip banana bread, so i subbed the chocolate chips for the sweet glaze and it was still a crowd pleaser. Also! I recently made it into mini muffins and it was still amazing— just bump the oven to 375°f and throw them in for 15 minute (for a mini muffin pan, maybe do 20-30 if it’s regular muffins) and they are perfect!!
I just made this with my daughter. We left the glaze off because of calories, the actual bread is amazing though. It’s so moist and flavorful. I added some walnuts, about half a cup I believe, it gave it a nice crunch. I can’t wait to make this again!
So glad to hear you enjoyed it!
Just made these in mini loaf pans, doubled the recipe. My only question is, do these freeze well with the glaze on?
They will taste fine, but the glaze when thawed will be sticky, as opposed to a crusty glaze.
The glaze i just made banana….was wondering if pecans would ok in the glaze
sure!!
O My, you had me on Brown Sugar, Mama. Can’t wait to make this!!
Made this great recipe and put dates and a bit of spice & pineapple ….
Pecans would be nice too !
As for the glaze super yummy…..
Could this be baked in mini loaf pans?
Sure! Just adjust the baking time!
I have not been one to motorboat, but I might make an exception! I actually already have this book and never took notice of this recipe. Beautiful pictures and great points. Indeed we should glaze banana bread with that delicious brown sugar glaze! 😀
Delicious!! I made mine into muffins. Baked at 375* for about 15 mins. Also substituted ww flour for 1/2 the flour. Thanks for sharing this great recipe. 🙂
I found this recipe by searching brown sugar banana bread, since I had a surplus of bananas and only brown sugar in the house. I’m so glad I did, because this is the best banana bread I’ve ever had! I didn’t even use the glaze–but I made up for that glaring oversight by slathering it in butter. Thanks for a great recipe!
I just made this amazing banana bread (using vanilla greek yogurt) and heard “this is the best banana bread I’ve ever had” Thanks Shelly for your amazing recipe, it will def be my go-to banana bread recipe from now on!