Banana Bread With Brown Sugar

2 slices of bread on a white plate with butter

4 from 10 votes

Banana Bread With Brown Sugar

This Banana Bread With Brown Sugar is soft, rich, and incredibly moist with deep caramel flavor in every bite. Made with ripe bananas, butter, and brown sugar, this easy quick bread comes together in minutes and bakes into the perfect homemade treat. If you love a moist banana bread with brown sugar, this simple brown sugar banana bread recipe is perfect for breakfast, dessert, or snacking. Save this easy banana bread with brown sugar so you can make it anytime you have ripe bananas!

Prep Time5

Cook Time55

Total Time1

Course: bread, Breakfast, Dessert, snacking

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 323kcal

Author: Danielle Wolter

Equipment

Ingredients

1 stick unsalted butter
1 cup brown sugar
2 eggs
¼ cup buttermilk
¼ cup plain Greek yogurt
1 tablespoon honey
1 teaspoon pure vanilla extract
4 ripe/brown bananas
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon

Instructions

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.

Notes

Use very ripe bananas. The darker they are, the better the flavor. I love getting old discounted ones from the grocery store
Grease the pan very well so the bread doesn’t stick.
Don’t overmix once the flour goes in — fold gently.
No buttermilk? Add 2 tablespoons lemon juice or vinegar to milk.
Always test with a toothpick in the center to check doneness.

Nutrition