Today we’re sharing a recipe for brown sugar banana bread.
This banana bread is by far the best recipe that you’re going to come across. It makes the most delicious, moist, soft banana bread. In addition, it is a lot healthier than most recipes with less sugar and coconut oil instead of butter or oil.
We typically try to make a homemade quick bread once a week during the cooler months or every other week during the warmer or busy months. It’s just a healthier option to treat yourself or your children instead of a cookie or another processed treat.
Our tips about banana bread
Bake your brown sugar banana bread in the mini loaf size pans because the bread is the perfect size to grab and go.
Cut up the banana bread when it is cool. Then just transfer it to a plate and cover with saran wrap or to an airtight container. This way it will be ready to eat, hand to your child, or pack as a snack or lunch.
To make this recipe more kid friendly, reduce the amount of sugar and add handful of chocolate chips instead.
You can make this banana bread with fresh or frozen ripe bananas. If they are frozen, just be sure to let them thaw before use.
How long will this banana bread keep?
This banana bread will keep for about a week or possible longer. We typically store our banana bread in the refrigerator and it keeps very well. You could also wrap up and freeze one or a couple of these loafs to eat later.
Changes we’ve made to the recipe
We’ve modified the recipe and made it our own by using coconut oil instead of butter. We also use part wheat pastry flour and part regular flour. You can substitute part of the sugar in this recipe with the a sugar alternative. Sometimes we even use part coconut sugar instead of brown sugar.
Brown Sugar Banana Bread
The Best Banana Bread Ever
- 4 ripe bananas
- 1 1/4 cup brown sugar
- 1/2 cup coconut oil
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 cup milk
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350 degrees. Grease a 9×5-inch or four mini loaf pans.
Mash bananas. Add brown sugar and coconut oil and mix on medium speed until light and fluffy.
Add egg, cinnamon, vanilla, and milk and mix until combined.
Gradually mix in flour, baking soda, baking powder, and salt just until batter is smooth.
Transfer batter to prepared loaf pan(s).
Bake a large loaf for 50-60 minutes. Bake mini loafs for about 40 minutes. Check with toothpick and if it comes out clean they are done.
Let bread cool slightly before serving.
If you’re interested in learning how to make homemade brown sugar. It is so easy! Please check out the link to our recipe on homemade brown sugar:
We’d encourage you to try this recipe for yourself. So if you have some ripe bananas laying around and we’re thinking about making banana bread, give this recipe a try. We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.