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
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
- 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.
- 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.
- Add Wet Ingredients: Incorporate the egg, cinnamon, vanilla extract, and milk into the banana mixture, mixing just until combined to maintain moisture and texture.
- 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.
- Transfer Batter to Pans: Pour the batter evenly into the prepared loaf pan or mini loaf pans, smoothing the tops gently.
- 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.
- 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
