Banana bread has always been one of my favorite snacks around the house. Mama made it often when I was a child. Years ago, I took it into the office and often sent it to Greg’s office. And when we moved to Augusta years ago, it was in the neighborhood welcome package.
There are thousands of different recipes for it. Everyone likes it, and it’s so versatile. You can send it in lunch boxes, have it for breakfast, as an afternoon snack, pop it in the toaster or air-fryer, or even make French toast.
This Brown Sugar Banana Bread is one of my favorites. The brown sugar topping is quite tasty! Darker bananas produce the best bread, so this is always a great recipe for those last bananas in the bunch that you bought last week. Resist temptation and allow your banana bread to cool completely before cutting into it.
Banana bread can keep for up to four days on your counter. If keeping it longer than that, store it in an airtight container in the fridge, or freeze it.
To freeze banana bread, double wrap it in foil, pop it into a ziplock bag, remove as much air as possible, and freeze for up to four months.
Brown Sugar Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons butter melted and cooled
- 3/4 cup packed brown sugar light or dark
- 2 large eggs beaten
- 1/4 cup sour cream
- 1 1/2 cups mashed bananas
- 1 teaspoon vanilla extract
- 2 tablespoons packed brown sugar
Instructions
- Preheat oven to 350℉.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmet, set aside.
- In another bowl, mix the butter, brown sugar, eggs, sour cream, bananas and vanilla.
- Spray 9 x 5-inch loaf pan with Baker's Joy. Spoon batter into pan and sprinkle top with 2 tablespoons brown sugar.
- Bake in preheated oven for 45 minutes or until wooden pick inserted in the center comes out clean.
- Cool in pan for about 10 minutes. Remove to a wire rack to cool completely before cutting.