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Moist Brown Sugar Banana Bread Recipe

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4 from 65 reviews

This Moist Brown Sugar Banana Bread recipe is a delightful twist on classic banana bread, featuring the rich sweetness of brown sugar and the crunch of toasted walnuts. Made with wholesome ingredients including mashed bananas, coconut oil, and Greek yogurt, this banana bread is moist, flavorful, and perfect for breakfast, snack, or dessert.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 3/4 cup (250 grams) Unbleached All Purpose Flour (or Whole Wheat White Flour)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder (non aluminum)

Wet Ingredients

  • 1 1/4 cup (305 grams) Mashed Bananas (about three medium bananas)
  • 3/4 cup (145 grams) Brown Sugar (light or dark, packed)
  • 2 Large Eggs
  • 1/4 cup (50 grams) Coconut Oil (melted, warm or use canola oil)
  • 2 teaspoons Vanilla Extract
  • 1/2 cup (140 grams) Whole Milk Yogurt or Greek Yogurt (plain, unsweetened)

Nuts

  • 1 cup (110 grams) Raw Walnuts (divided: 3/4 cup toasted for batter, 1/4 cup raw for topping – optional)

Instructions

  1. Prepare the Pan: Thoroughly coat a 9 by 5 inch (23 by 13 cm) loaf pan with coconut or olive oil, especially the corners. Optionally, line the pan with parchment paper for easier removal. Set the pan aside.
  2. Toast Walnuts: Place 3/4 cup (80 grams) of walnuts in a pan and transfer to the oven. Preheat the oven to 350°F (177°C). Let walnuts toast in the preheating oven for about 18-20 minutes until fragrant and lightly toasted. Allow to cool, then roughly chop. Roughly chop the remaining 1/4 cup raw walnuts for topping, if using. Set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, ground cinnamon, fine sea salt, baking soda, and baking powder. Set aside.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk mashed bananas, brown sugar, eggs, coconut oil, and vanilla extract until smooth, leaving small banana lumps if desired for texture.
  5. Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture until no dry flour patches remain. Then fold in the yogurt until the batter is creamy and without streaks.
  6. Add Walnuts: Fold in the toasted walnuts evenly throughout the batter.
  7. Fill Pan and Add Topping: Scrape the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup raw walnuts on top; these will toast during baking.
  8. Bake Bread: Bake at 350°F (177°C) for 60-70 minutes, tenting with aluminum foil after 40 minutes if the bread is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean and the bread is golden brown and fragrant.
  9. Cool Bread: Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Store Properly: Store banana bread at room temperature in a covered container for up to four days. To freeze, slice bread and freeze slices in a single layer on a sheet pan. Once frozen, transfer to a lidded container or freezer bag for up to two weeks. Slices can be toasted directly from frozen.

Notes

  • Optionally line the loaf pan with parchment paper to prevent sticking and ease removal.
  • Toasting walnuts enhances their flavor and crunch; reserve untoasted walnuts for topping so they toast during baking.
  • Use either light or dark brown sugar based on flavor preference.
  • If preferred, canola oil may replace coconut oil.
  • The banana lumps in batter are fine and add texture to the bread.
  • Tenting with foil prevents over-browning during longer baking times.
  • Freezing sliced banana bread allows for convenient future servings and preserves freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/moist-brown-sugar-banana-bread-recipe/