Brown Sugar Banana Bread
Brown sugar and cinnamon add depth to this moist, sweet bread. The perfect present for friends and loved ones!
Brown sugar and cinnamon add depth to this moist, sweet bread. The perfect present for friends and loved ones!
Phenomenal banana bread recipe! Very flavorful, moist and full of great banana flavor. I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. brown sugar and substituted whole wheat four for the AP. With the flour switch, I was nervous that the texture would be 'off,' but I was wrong! It turned out super moist and perfect...and the sweetness from the 4 bananas more than made up for the brown sugar I cut out. Excellent recipe...will definitely make it again and again!Read More
Phenomenal banana bread recipe! Very flavorful, moist and full of great banana flavor. I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. brown sugar and substituted whole wheat four for the AP. With the flour switch, I was nervous that the texture would be 'off,' but I was wrong! It turned out super moist and perfect...and the sweetness from the 4 bananas more than made up for the brown sugar I cut out. Excellent recipe...will definitely make it again and again!
I lightened this bread up just a touch--not by much. I got 12 large muffins and 8 mini-muffins. 350 for 20 minutes for the large muffins and 10 minutes for the mini-muffins. Very moist and lightly spiced. Is there anything more comforting than homemade banana bread?
This is a very good banana bread! The first time I made it, it didn't turn out so well. The second time was much better. I beat the butter (real, usalted) and sugar a lot longer and used 3 large bananas. I use skim milk and dark brown sugar, since that's what I had on hand, and 1/4 tsp. regular salt instead of kosher. I found that it took about 60 minutes to bake, instead of 40. The bread still didn't rise that much, but at least it didn't sink in the middle like the last time! I made a topping of 3 Tbsp. brown sugar mixed with 1 tsp. cinnamon. The thing I like most about this bread is the "soft" texture, which must be attributed to the brown sugar.
I couldn't wait to review!! I wanted to review before it was done but I held on. I followed the recipe to the letter. After 40 minutes it looked beautiful and smelled even better, but the toothpick came out WET! I thought I did something wrong. I put it back in another 10 minutes and still wet. I came back to read the reviews and was so relieved to see so many other people say it took 60 minutes or more. WHEW! I put some foil over top so my beautiful brown crust on top wouldn't burn and turned the oven off, then put it back in and just let it set. Sorry but I didn't pay attention to how long it took, I was doing dishes. The pick came out clean when it took it out. It's moist and so yummy (I ate it warm, it was too tempting!). Oh, I did make one teeny addition... after I put it in the pan I sprinkled some cinnamon sugar on top for the sparkly crusty top. That's it! YUMM!
Bread tastes great! Made recipe this afternoon. Like the idea of putting soft bananas in a zip-type bag and smashing. Recipe took a bit longer to make then stated, but turned out so much better this time. The first time loaf ended up in the trash; I mixed milk & egg while cold - bread sank in middle after removing from oven. This afternoon mixing brown sugar and butter took 14 minutes rather than 1-2 minutes. Using an Oster stand mixer; I mixed on the #10 setting (grind) for 10 minutes, holding bowl with one hand to keep it from spinning too fast. Added 4 minutes on #5 (whip setting). Mix didn't get fluffy, but was light. Brought milk and egg to room temperature (abt 1 hr). Items blended much better than using cooler ingredients like the 1st time. Lowered speed to #3 (puree) and combined last 4 items; batter looked more like rippled waves on a beachfront rather than being smooth. Before pouring mix into loaf pan, I hand mixed batter with spatula to get bits of mashed bananas to smooth out. Baking time was about 43 min. Finished loaf tasted great after cooling a bit, but much better after being in frig 4-5 days. Tastes great by self, or putting a light coat of butter or dopple of whipped cream on slice. (Hard to stop at one piece.) Not overly sweet; just right for folks who don't tolerate a sweet sugary taste. I'm glad I gave this recipe a second chance.
I hate when people rate a recipe after making changes to it, but here I go anyway..... I actually searched specifically for a banana bread recipe with brown sugar so i could use the splenda brown sugar blend for a coworker that has to watch his sugar and starch intake. I made this bread using the splenda and I used 1 1/2 cups of almond flour and a half cup regular flour and let me tell you, it was better than the full sugar banana cake I made for everyone else!! My 19 year old son asked me to make another "diet" one for the house! I've subbed out the almond flour in a few different recipes, but this one has worked out the best so far.
Excellent! Baked for 60 minutes in an air-bake pan; 40 minutes wasn't enough. Very moist-one of the best banana breads I've made. I tried this recipe because I was out of white sugar and had bananas to use up. Added a handful of chocolate chips to the mix for fun and sprinkled oats mixed with brown sugar on top before I baked it. I will make this again.
This is the best banana bread I have ever had or made. Very moist. I doubled the recipe and used a large loaf pan, a regular loaf pan and a large muffin pan. The regular loaf pan turned out perfect at 40 minutes, the muffins were perfect at 20 minutes and the large pan had to cook to long for the bottom of the bread to survive.
A very delicious bread! I made sure to follow the advice of some of the other reviewers so my bread wouldn't sink in the middle. I beat my butter and sugar for a good bit, probably about 7-8 minutes. I also let my egg come up to room temperature before using it and warmed the milk up a bit in the microwave. I only ended up using 3 medium bananas since that was all I had on hand. My bread took 50 minutes to bake instead of 40, but came out perfect on the first try! It had just the amount of banana flavor that I like and was incredibly soft from the brown sugar! The cinnamon was a great compliment to the bananas as well. This is a keeper, thanks!
Followed recipe except for adding pecans and it turned out perfect. I doubled the recipe and it made three 3x7 disposable loaf pans perfectly. I did have to cook them about 10 minutes longer than called for. Will definitely make again.
The problem with this recipe, like many of yours, is your vague measurements. Four bananas can be 2 cups, three cuos, etc. You need precise measurements in baking.
It's not bad, but it did take over an hour to bake as indicated in other reviews. Very moist, but I wasn't wowed by the flavor.
This bread was very moist, had just the right amount of sugar, and tasted scrumptuous. The banana flavor really shined through; I added some chocolate chips and chopped walnuts, which gave it an interesting texture. This is my go-to banana bread recipe from now on. It reminds me of the dominican recipe "Pan de Batata" except you would call this "Pan de Guineo". Tastes exceptional!
This is a good banana bread that stays moist. It's not the best I've ever had, but it's high on the list. It did take 65 minutes, however.
The first time I made this, I only had three small bananas and it cooked perfectly in the amount of time in the original recipe, but didn't have that intense banana taste. When I made it again with the full amount of bananas, it came out VERY moist and I had to cook it much longer, as other people have mentioned, and it didn't hold together as well. So, this most recent time I used whole wheat flour instead of the AP flour (cup for cup) and it cooked closer to the 40 minutes and held together better. I do like it denser. I also sprinkled some turbinado (raw) sugar across the top. Despite the multiple tries, it was an easy recipe to follow and adjust, and tasted delicious each time.
We LOVED THIS!!!! Thank you! So moist!!!
This is the BEST Recipe EVER!!!!!!! SOOOO YUMMMMMYY!!!! I Wish I could give it 10 Stars!!!
I made this banana bread today. It turned out very well. I followed the recipe very closely. The only thing I added was 1 cup of chopped walnuts. I also baked mine in a muffin tin. The muffins were done in about 30 minutes. Since bananas vary in size, I used 4 ripe bananas. I mashed mine with a fork just as I usually do. I measured them. I had just a little over one cup. The flavor is excellent. The muffins are very tender. This is now my favorite banana bread recipe.
came out great with caramelized edges. I love the flavor and it was super easy to make. I actually just added all the wet ingredients to the bag when I mushed up the bananas and it worked out well. It did take closer to 60 minutes to cook.
I think that it turned out really good and I loved that it was so moist and soft but each time I did 4 bananas it turned out to about 60-65 minuets and when I used 3 bananas it was about 45-50 minuets. But the down side of doing 3 bananas is it turned out more dry. Other than that it was AMAZING!!!
really good! I added 1/4-1/2 cup choco chips, 1 melted semi sweet square of baking chocolate, and 1/2 c chopped nuts to the recipe. I put the batter in a oversized muffin pan and sprinkled the tops with cinnamon sugar and baked for ~30min
Excellent and moist. My only changes was to decrease the brown sugar to just 1c and I used fat free half and half instead of whole milk. I also use 5 smallish /med bananas. Delicious!
I just made this banana bread after searching for a recipe that calls for brown sugar. ( All I had in the cupboard) 1st, I don't understand the point of the bananas in the ziplock bag? What a hassle for nothing, just mash them with a fork before adding. 2nd, bake time is WAYYY off, ive never heard of a load baking in 40 minutes so I was very surprised. Of course, it took just a little over an hour. 3rd, ill add in some pros, unlike other comments I found the flavours to be good, the inside was moist, but the outside was tough, not even crusty like a crusty bread, just hard to chew. Followed the recipe exactly except for adding a tin foil tent so it didn't burn with the longer cooking time, so I am slightly disappointed. but in all, the bread looks nice and inside is moist, flavors good.
Very pleased!! I was worried because I couldn't find the attachments to my mixer (recently moved) so had to do it using a little old fashion elbow grease. I also ended up using dark brown sugar instead of light since that is all I had. I also added crumbled pecans and a cinnamon sugar sprinkle to the bottom, before pouring it in, and to the top. Since I didn't have a mixer, I just mixed all the wet ingredients and dry ingredients separately and then slowly added the dry to the wet and it turned out fine. So glad because again, I was worried. Only thing I noticed is, it took more like 70 min to cook. Either way, I'm happy!
4 1/2 stars. Omited salt. very tasty. thx for sharing
the taste wasn't bad but after baking for 60 minutes at 350 it was getting burned on the outside and still not done in the inside... I ended with nice tasting leader like bread...
The aroma of this banana bread baking told me it was going to be something totally wonderful! And I was not mistaken! The only thing is it has to bake extra, but that just adds to that wonderful aroma! Yum also on the eating part! So moist and delicious! Thanks D Family!
Really good. I simply mashed the bananas w a fork & added to mixture.
I was really excited to make this. The brown sugar and banana sounded delicious, but ended up tasting of mostly brown sugar and was super sweeeeet! Ended up throwing it out. Cake isn't even that sweet. Will stick to my own recipe. Granddaughter (10 year old) made our recipe and entered it into the county fair, where she received a Blue Ribbon and then a Gold Ribbon for extra merit...
After nearly 50 min. In a 350 degree oven, the middle was still gooey! Part that was done was good but threw away 2/3 ! Will not make this again.
The bread turned out delicious, but because 4 bananas is not the same as another 4 bananas, I have struggled to get any consistency, and I'm not going to make this recipe enough times to figure it out. My bananas were on the large side so baking time was almost double.
I love this recipe. It's moist & flavorful. I don't bake it as 1 loaf b/c I get either a doughy center or burnt edges. I would recommend splitting the batch into 2 loaves. You could also do what I do & make 8 mini loaves. This makes portions so I don't overeat like a PIG! This bread is so good & the loaves freeze so I can make multiple batches at once.
I loved it and so did my family! What I did differently was mix all the wet ingredients together. Then pour that into the dry ingredients. I didn't find it necessary to mix the brown sugar with the butter nor smash the bananas in a bag. I just mixed them up with a fork. ?? It turned out great and there was no sinking in the middle like some others experienced. Also baked it for 60 minutes like everyone else. I think I will try it with walnuts next time. Yum! ??
This is one of my favourite banana bread recipes, every time I have made it its turned out moist and flavourful. However, both times I have made this recipe the cook time of 40 minutes has not been sufficient. Rather I have found that the cook time of 1 hour works better to unsure the bread is cooked all the way through.
The basic recipe has an error. Every banana bread recipe on earth for this batch size calls for 2 eggs. That may have something to do with the "gloppy middle" others have reported. I halved this recipe and baked it in a casserole dish in a toaster oven (using 1 egg & 375F) and it came out perfectly at 40 min bake time. My wet ingredients were cold, contrary to cake-baking 101. I added a little more flour until the batter had the right consistency. Also, 1 cup brown sugar is enough (1/2 in my case), not 1 1/4c. It got a little brown on top, but that's due to the toaster oven element being so close. Flavor was perfect; texture was perfect, and was cooked perfectly all the way through. I added walnuts.
What a wonderful banana bread this recipe is! I was pressed for time so I just added my peeled bananas to the mixing bowl and mixed all the wet ingredients together. I only had 2 Tbsp of butter handy, so I compensated some extra moisture by adding 1 container of honey-flavored Noosa yogurt, 1 squeeze pouch of cinnamon applesauce, and 1/4 c of coconut oil. To the flour mixture, I added a tad more cinnamon than called for, and a couple shakes of both nutmeg and cloves. I also added about 3/4 c of pecans to the batter. Since I added extra ingredients, I had to split the batter into two 9x5" pans, which worked beautifully. I baked for 1 hour at 350 degrees and got the perfect rise and consistency that I've been searching for in a banana bread, including the slight crunch in the crust. The brown sugar element is really good, and going forward, this will replace my old recipe! Give this one a try - - you won't be disappointed!
I found my oven needs 55 minutes. Also, I thought adding pistachios would be good and it was! However, after the first try, I found you should shell them first HAHAHAHAHAHAAAAAAAA!!!
I have made the same Banana Bread since a friend of mine in High school gave it to me. That is 48 years ago. As of today I have a new favorite. Great Banana Bread!
delicious and easy, what more do you want?
LOVE THIS BREAD!!
My favorite banana bread. I have made it several times, but use only a cup of brown sugar. I do sprinkle some on top about halfway through cooking. Also, I keep over-ripe bananas in the freezer until I have five, then use those. They're mushy after they thaw, so I just squish them into the mix rather than cut them up. Also, I use “special” butter to make “edibles”. I call it cannabanana bread.
This was by far the best banana bread I've ever tried. So moist and delicious. I used four large bananas, and it was perfection.
Love this recipe! I love using brown sugar however I was out so i used regular sugar and used a 1/2 cup of wheat flour along with the 1 1/2 cup of flour. So I made some adjustments. But still was moist and delicious I think it has to do with the cinnamon and vanilla. Next time I will do the recipe exact and I bet I only like it more.
This was one of the best banana breads that I ever made!!!!So moist and will be making this alot!!!The only thing I did was cut down on the salt to 1/4t of it.I am not a salt lover and the less I use the better...I made a loaf for my 4yr granddaughter but my son and I loved the smell of it so I guess I will be making another one for her today...Thanks for the recipe!!!A keeper always!!!
I added walnuts, and this was delicious.
I really enjoyed it! definately needed closer to 60min baking time and there are no directions for cooling??
I made this, just as the recipe is written. It came out fantastic. No changes needed, for this one! I will make it again.
If you use real ripe bananas there isn't a problem of mixing them. I put ripe ones in the freezer until I need them
I was looking for a different banana loaf/bread recipe when I found this one. I made it exactly as listed except I baked it in a bundt pan. The texture and taste was very good however, a little too much cinnamon for my liking. I will definitely make this recipe again.
This recipe sounded yummy. I made it exactly like the recipe says but added 2oz. of chopped walnuts and a dash of nutmeg. It's baking in the oven now but the batter was delicious! I'm sure it's gonna be awesome!
It's good but maybe a little more banana flavor.
I loved it just the way it was written. Instead of making it in one large loaf, I made it into 3 smaller loaves. I checked them after 30 minutes to be sure they were cooked thoroughly. Such a wonderful, moist recipe. even my husband loves it! You can be sure I'll be making this again!
Very moist as stated by all. Definitely more than one hour to bake! Covered with foil at the 45 minute mark. Shut off oven at the hour mark and let it coast on in. Came out okay.
Came out very good and moist
I followed the recipe to T. I added chocolate chips to the recipe. It came really good. Everyone enjoyed it
I made this today and I love this recipe. The only thing I did different was to add toasted walnuts. It did take longer to bake (in my oven anyway), about an hour and 10 minutes. It did not over bake on top or in the pan. It really came out perfect. Nice and moist too.
Maybe 3 bananas instead of 4, 4 overwhelms; otherwise it was great tasting. Recipe was easy to follow, and it was made rather quickly.
I’ve made this banana bread twice this week and it disappeared quickly each time. The bread is really soft and moist and the flavor is delicious. The brown sugar really makes a difference. One thing to note, the 40 minute baking time is not enough. I’ve had to bake between 60-70 minutes to get it to bake through. It might be better to split this recipe into two smaller loaf pans. Start with the 40 minutes and go from there. All ovens are different.
This was very easy. Moist and delicious
I followed the recipe except I put 5 bananas in and added about 1 cup of walnuts. I used a larger loaf pan too. It turned out delicious. The best I have ever had!
This was seriously delicious, but the cook time is very understated. I tried to take it out at 40 minutes, but it was still like pudding. I added 20 minutes, and it was nicely browned (not burned), but still a raw center when we cut into it that far. I'll cook 90 minutes next time, because there WILL be a next time!!
Awesome recipe!! Very moist banana bread.
I love this recipe. Doesn’t matter if I have 3 or 4 bananas, it always turns out great. I think the brown sugar is the secret. I follow the recipe and instructions and that’s the key. My grandson always wants this nana bread. I bake it in mini loaf pans. It makes 16 so the calorie count and portion size is about 1/2. Bake for 20 min. Perfection!!!
Added walnuts. Very tasty. Will not be my go to banana bread recipe.
I added chopped apple & raisins to the batter, & I sprinkled them with ground seeds & coconut! Delicious!
Love the recipe! Easy, common ingredients and tastes wonderful!
I made this recipe exactly as written and it turned out great!!! It was moist and it had the perfect sweetness. My son tried it, loved it, and took half the bread with him. I had to make another one. Thank you for sharing!
Excellent! I wish I would have a few more walnuts to put in the batter. I only had about 2/3 cup. But it still is really good.
It had a good flavor but I cooked it for 1 1/2 hours and the middle still was not cooked.
40 minutes to done? I baked this for 55 minutes and it was raw in the middle. That being said, the cooked part was delicious.
This was very good—nice and moist. I added 1 tsp of orange flavoring, and one tsp of rum flavoring to give it a more tropical taste. It took longer than specified to bake, though; about 65 minutes total. Maybe I just used big bananas.
This banana bread is perfect - moist, not too sweet and easy to make. I did add a bit more brown sugar, cinnamon and vanilla and love the result.
Sorry, but this was the worst banana bread I have ever eaten. We make banana bread all the time. After 75 minutes, I pulled it out thinking it was done thru, the center collapsed and was still doughy in the center. We tried to eat the ends but found it to be dry and didn’t taste very good. The more you eat, the worst it tastes. Must be try brown sugar? There are many other banana bread recipes on here that are much better.
My family’s favorite banana bread recipe so far. Live the brown sugar taste.
Used buttermilk instead of whole milk. Adds flavor and moistness.
I love the flavor and texture of this bread. Definitely needed to cook 60 not 40 minutes. I used unsalted butter, because I always do when I make banana bread. I also added one cup of chopped walnuts, because I love walnuts in my banana bread. Looking for to making this for my friends and co-workers.
It wasn’t cooked enough at 45 minutes. A waste.
Didn’t rise as much as I hoped. After 55 minutes it was still doughy, though bottom was dark brown almost burned.
Did not bake well! After time to test to see if it was done, the tooth pic came out cleanly, but the top pf bred was not baked completely!Not what I expected at all!
It was good but I prefer my regular banana bread recipe. It definitely takes longer than 40 minutes to bake, more like 60-70 minutes. Doubtful I will make again.
Omg!!! The best Banana bread I’ve ever made!! Will be making this again!!
This unfortunately turned out to be a disaster! I followed the directions (even went back over it twice since baking it). No ingredient was left out or mis-measured. When the 40 minutes baking time was up, I checked it and the middle of it was still very "soupy". So I baked it 5 minutes longer. I did this twice more at 5 minute intervals and finally took it out of the oven as the sides were starting to get way too brown. Still tested wet in the middle. Set it to cool but after an hour the entire middle of the bread just sunk in. When it was totally cooled I removed it from the pan and cut it in half. Except for the very ends, the bread was like mushy oatmeal. Had to throw it out. The only thing I did differently was to use 2% milk instead of the whole milk. Such a shame. It smelled so wonderful when baking!
This was delicious! I had fresh blueberries so I threw those in and it was great.
Yes I'd make it again I made r small loaf pans instead of one large.
Took longer than the time in the recipe. Had to add 20 minutes to the cooking time. Tastes great
Very good! I added1/2 cup of plain greek yogurt & 1 cup of raisins. Yummy
This was my first time making banana bread. I followed this recipe to a T and it was Fabulous! My family loved it too!
I think we would make it again, the kids loved it!
I added a half cup of chopped walnuts. It was very good. I will keep and use this recipe as my favorite.
I thought this recipe was good, but not the best I’ve ever made. First of all, it did take longer to bake, about 15 mins more, a# others have stated. I do attribute part of that to being the size of the loaf pan you use. And perhaps I might have overbaked it a touch (don’ really think so though) but when I first sliced it, it was a bit “crumbly”. Mine came out darker than my standard recipe but you do add cinnamon to this recipe. I don’t think this added anything to the recipe flavor wise. I did add a cup of chopped pecans as my family likes banana nut bread better than “plain”. I will say that once I wrapped it in foil overnight, the bread became more moist, and, after the third day, it was moist and flavorful. Hubs said he liked my other recipe better so I won’t be making this on3 again.
I added a half cup of chopped walnuts. It was very good. I will keep and use this recipe as my favorite.
It took 55 minutes to cook, but looks and tastes great!
This smells AMAZING!! My kids came into the kitchen to ask what smelled so good! It is taking a little longer to bake than what it says. I followed the recipe exactly, but I did add walnuts.
It was ok, but sort of bland for some reason. Maybe my bananas were bland, or it needed more spices?
Made individual mini loafs. Will definitely make again!
I reduced sugar slightly than original recipe. I coated honey butter glazing when bread came out of oven. It gives balanced sweetness. I also put the 1/2 cup of chopped walnut in batter. It is really easy and great taste I never have.
My family loved this recipe the only change I made was adding 1 cup of chocolat chips Was delicious