Brown Sugar Banana Bread Recipe

Introduction

Brown Sugar Banana Bread is a deliciously moist and soft quick bread that’s healthier than most traditional recipes. Made with brown sugar and coconut oil, it offers a rich flavor with less sugar and a tender crumb. Perfect for a snack or breakfast treat, this banana bread is simple to make and sure to become a favorite.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan or four mini loaf pans.
2. Step 2: Mash the ripe bananas in a large bowl. Add the brown sugar and coconut oil, then mix on medium speed until the mixture becomes light and fluffy.
3. Step 3: Beat in the egg, cinnamon, vanilla, and milk until everything is well combined.
4. Step 4: Gradually add the flour, baking soda, baking powder, and salt, mixing just until the batter is smooth without overmixing.
5. Step 5: Pour the batter into the prepared loaf pan(s) and spread evenly.
6. Step 6: Bake a large loaf for 50 to 60 minutes, or mini loaves for about 40 minutes. Insert a toothpick into the center—if it comes out clean, the banana bread is done.
7. Step 7: Allow the bread to cool slightly before slicing and serving.

Tips & Variations

• Bake in mini loaf pans for perfectly portioned, grab-and-go slices ideal for snacks or lunchboxes.
• For a kid-friendly version, reduce the sugar and add a handful of chocolate chips instead.
• You can use fresh or thawed frozen ripe bananas; if using frozen, be sure they are fully thawed before mixing.
• Try substituting part of the sugar with coconut sugar or a sugar alternative to adjust sweetness and flavor.
• Cut the bread only when cool to maintain its texture and store in an airtight container for freshness.

Storage

Store the banana bread in the refrigerator inside an airtight container or wrapped well. It will keep fresh for about a week. You can also freeze whole or sliced loaves by wrapping tightly in plastic wrap and then foil. When ready to eat, thaw and warm gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, you can substitute brown sugar with regular granulated sugar, but brown sugar adds moisture and a richer flavor that enhances the banana bread.

What if I don’t have coconut oil?

You can replace coconut oil with melted butter or a neutral vegetable oil. Coconut oil adds a subtle flavor and is a healthier fat option, but other oils will work fine.

Brown Sugar Banana Bread Recipe

---

★★★★★

4.8 from 337 reviews

• Author: anna
• Total Time: 1 hour 5 minutes
• Yield: 1 large loaf or 4 mini loaves 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This brown sugar banana bread recipe yields a moist, soft, and delicious quick bread made healthier with less sugar and coconut oil instead of butter or traditional oil. Perfect for a comforting homemade snack or breakfast treat, it uses ripe bananas and a blend of wheat pastry and regular flour for a tender crumb. Ideal for baking in mini loaf pans for grab-and-go portions, this banana bread keeps well refrigerated or frozen for extended enjoyment.

---

Ingredients

Scale 1x2x3x

Banana Bread Ingredients

• 4 ripe bananas
• 1 1/4 cups brown sugar
• 1/2 cup coconut oil
• 1 egg
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup milk
• 2 cups (combined) flour (part wheat pastry flour and part all-purpose flour)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

---

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or four mini loaf pans with coconut oil or nonstick spray to prevent sticking.
2. Mash Bananas and Mix Sugar and Oil: In a mixing bowl, mash the ripe bananas thoroughly. Add the brown sugar and coconut oil, then mix on medium speed until the mixture becomes light and fluffy.
3. Add Wet Ingredients: Incorporate the egg, cinnamon, vanilla extract, and milk into the banana mixture, mixing just until combined to maintain moisture and texture.
4. Combine Dry Ingredients: Gradually add the flour, baking soda, baking powder, and salt to the wet ingredients. Mix slowly and just until the batter becomes smooth to avoid overworking the gluten.
5. Transfer Batter to Pans: Pour the batter evenly into the prepared loaf pan or mini loaf pans, smoothing the tops gently.
6. Bake the Bread: Bake the large loaf for 50–60 minutes or the mini loaves for about 40 minutes. Use a toothpick inserted into the center to check doneness; it should come out clean.
7. Cool Before Serving: Allow the bread to cool slightly in the pan, then transfer to a wire rack or plate. Cool completely before slicing to maintain texture and ease of cutting.

Notes

• Bake in mini loaf pans for convenient, grab-and-go portions.
• Cool completely before slicing and store in an airtight container or wrap with plastic wrap.
• To make more kid-friendly, reduce brown sugar and add a handful of chocolate chips.
• Both fresh and frozen ripe bananas work; thaw frozen bananas before use.
• Store banana bread in the refrigerator, where it keeps fresh for about a week, or freeze to extend shelf life.
• Consider substituting part of the brown sugar with coconut sugar or a sugar alternative for different flavor or lower sweetness.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Keywords: banana bread, brown sugar banana bread, quick bread, healthy banana bread, coconut oil banana bread, homemade banana bread, easy banana bread recipe