Go Back
+ servings
2 slices of bread on a white plate with butter

Banana Bread With Brown Sugar

This Banana Bread with brown sugar takes 5 minutes to mix up and a little less than an hour of baking time & is SO MOIST and perfect!
Course bread
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10 servings
Calories 323kcal



  • Preheat the oven to 350F degrees. Grease a loaf pan generously with butter or line it with parchment paper.
  • Use a fork or a potato masher (I love using a potato masher) to mash the bananas in a bowl. Set aside. 
  • Melt the butter in a large mixing bowl and add the sugar. Use a mixer to beat it for 1-2 minutes.
  • Add the eggs and mix until fully combined. Then mix in the buttermilk, vanilla, honey and Greek yogurt.
  • Add the mashed bananas and mix to combine.
  • Combine the flour, baking soda, salt and cinnamon in a separate bowl and mix together. Add it to the wet mixture and gently fold.
  • Pour the batter into the greased/parchment paper lined loaf pan and bake in the oven for 50-60 minutes. Start with 50 minutes and test doneness with a toothpick. If toothpick comes out clean it's done; if not, place it back in for another 5 minutes.
  • Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Remove from pan and let it finish cooling on a baking rack


  1. Use very ripe, brown bananas for the most moist bread. The browner, the better. 
  2. Make sure the loaf pan is very generously greased - this will keep the banana bread from sticking to the pan. 
  3. Be careful not to over mix the batter when mixing the flour in. I try to gently fold it in until almost all the flour is combined. 
  4. Make your own buttermilk by adding 2 tbsp. of lemon juice or vinegar to 1 cup of milk. 
  5. Use a toothpick to determine doneness. Stick it in the middle of the loaf. If it comes out clean, it's done. If it still has batter on it, cook it another 3-5 minutes and try again until a toothpick comes out clean.
  6. To Freeze: Wrap it tightly in aluminum foil and store in a freezer bag in the freezer for up to 3 months. To thaw, unwrap the bread and place it on a baking rack at room temperature to thaw. 


Serving: 1piece | Calories: 323kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 259mg | Potassium: 252mg | Fiber: 2g | Sugar: 28g | Vitamin A: 370IU | Vitamin C: 4.1mg | Calcium: 47mg | Iron: 1.6mg