Brown Sugar Banana Bread Allrecipes
Banana Bread

Brown Sugar Banana Bread Allrecipes

  • January 14, 2022

I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. brown sugar and substituted whole wheat four for the AP.It turned out super moist and perfect...and the sweetness from the 4 bananas more than made up for the brown sugar I cut out.I beat the butter (real, usalted) and sugar a lot longer and used 3 large bananas.I use skim milk and dark brown sugar, since that's what I had on hand, and 1/4 tsp.The thing I like most about this bread is the "soft" texture, which must be attributed to the brown sugar.After 40 minutes it looked beautiful and smelled even better, but the toothpick came out WET!Recipe took a bit longer to make then stated, but turned out so much better this time.The first time loaf ended up in the trash; I mixed milk & egg while cold - bread sank in middle after removing from oven.Using an Oster stand mixer; I mixed on the #10 setting (grind) for 10 minutes, holding bowl with one hand to keep it from spinning too fast.Brought milk and egg to room temperature (abt 1 hr).Lowered speed to #3 (puree) and combined last 4 items; batter looked more like rippled waves on a beachfront rather than being smooth.Finished loaf tasted great after cooling a bit, but much better after being in frig 4-5 days.Tastes great by self, or putting a light coat of butter or dopple of whipped cream on slice.I made this bread using the splenda and I used 1 1/2 cups of almond flour and a half cup regular flour and let me tell you, it was better than the full sugar banana cake I made for everyone else!!The regular loaf pan turned out perfect at 40 minutes, the muffins were perfect at 20 minutes and the large pan had to cook to long for the bottom of the bread to survive.I made sure to follow the advice of some of the other reviewers so my bread wouldn't sink in the middle.I also let my egg come up to room temperature before using it and warmed the milk up a bit in the microwave.It had just the amount of banana flavor that I like and was incredibly soft from the brown sugar! .

Brown Sugar Banana Bread

Brown Sugar Banana Bread

Brown Sugar Banana Bread

This super soft, moist and perfectly dense Brown Sugar Banana Bread has the perfect amount of banana flavor with a crackly brown sugar top!Because nobody can turn down a freshly baked, dense slice of banana bread – it’s too delicious!The rich caramel/molasses flavor provided by the brown sugar perfectly complements the mashed bananas in this quick bread recipe.However, the real reason you won’t be able to only eat one slice is the crackly sweet brown sugar top!You can eat it for breakfast, dessert, or a snack if you’re craving something sweet in the middle of the day.Vegetable Oil: you can also use melted butter in equal parts.Light brown sugar will offer slightly less moisture, and will have more of a mild caramel flavor, rather than a darker molasses one.Start beating on low, and slowly increase the speed to medium or high.Slice the banana into smaller pieces before you start to make things easier.If you don’t have a mixer, you can just mash the bananas with a fork by hand – it will take a little longer, but the results will be the exact same!Grease a 9×5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal.Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, salt and cinnamon until well combined.Combine Wet Ingredients: In large bowl, whisk together bananas, vegetable oil, brown sugar, eggs and vanilla extract.Around the halfway baking point, loosely tent the loaf pan with foil to prevent too much browning on top of the bread.If you like chocolate chips in your banana bread, feel free to add them.If you have it, you can add a tablespoon or two of molasses to imitate that brown sugar flavor.If you have it, you can add a tablespoon or two of molasses to imitate that brown sugar flavor.Store this banana bread in an airtight container or tightly-sealed freezer bags for 2-3 months.1/3 cup brown sugar, optional for topping Instructions Preheat oven to 350°F.Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal.In a medium bowl, whisk flour, baking soda, salt and cinnamon until well combined.In large bowl, whisk together bananas, vegetable oil, brown sugar, eggs and vanilla extract.Pour batter into prepared loaf pan and smooth the top with a spatula.Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.Around the halfway baking point, loosely tent the loaf pan with foil to prevent too much browning on top of the bread. .

Easy Banana Bread with Brown Sugar

Easy Banana Bread with Brown Sugar

Easy Banana Bread with Brown Sugar

Since banana bread is a last-minute baked good, I’m always amused by the ingredient list of many recipes.They call for things like sour cream, buttermilk, oat flour, or some other random ingredient that I don’t have in the house.(And if you need to make banana bread without brown sugar, I’ve got you covered.).Simply put: brown sugar makes banana bread taste good.I’m talking “plop everything in a bowl, stir, put in a pan, and bake.” Some folks call this a dump recipe.I personally dislike the word “dump” used when talking about food.Brown Sugar and Banana Bread: Dark or Light?For banana bread, use either light or dark brown sugar.It’s also less acidic (something, to be honest, that can be hard to detect in the finished baked good).The moisture difference between light and dark brown sugar isn’t enough to impact your banana bread.If your bananas are black and have turned into an almost gooey liquid, they’re too ripe for this recipe.Use bananas that are mottled with brown spots but haven’t turned totally black and squishy.(If mashing bananas with a fork is a challenge due to physical restrictions, use an electric handheld mixer or a potato masher.).Do this with a fork, firm rubber spatula, or electric hand mixer.Reduce the oven temperature by 25 degrees and bake until the top is done.Scoop the batter into 12 lined or greased muffin pans. .

Banana Banana Bread

Banana Banana Bread

Banana Banana Bread

350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through.I position my rack one notch lower than direct middle of my oven and it comes out perfectly.Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone.Rating: 5 stars I have to say that if the bread seems dry and dense, chances are you stirred it too much, which is easy to do without even thinking about it.Like others, I also added some spice (vanilla, cinnimon, ginger, nutmeg and allspice).The batter yeilded 12 good sized muffins that were moist and delicious!Rating: 5 stars This recipie was great I only subsituted somthing else for each of the ingredients listed.I had no problem with it rising, and it cooked very nicely and actually a bit quicker than the recipe said!The color was gorgeous and the cinnamon chips made wonderful little cinnamony gooey spots in the bread.I also recommend that you replace some of the ingredients like I did because it makes it a lot healthier. .

Brown sugar cinnamon banana bread

Brown sugar cinnamon banana bread

Brown sugar cinnamon banana bread

Classic banana bread spiced up with cinnamon and soft brown sugar delivers a loaf so good, you won’t be able to stop at just one slice.Make the batter: Preheat the oven and line a loaf pan with parchment paper.Cream together room temperature butter and soft, brown sugar until pale and fluffy.At this point, the batter will look split and curdled but don’t worry, the moment you add the dry ingredients it will come together.Wrap baked and cooled banana bread in parchment paper or foil and place in an airtight container to prevent it from drying out.Wrap baked and cooled banana bread tightly in a layer of parchment paper and then foil.Brown sugar cinnamon banana bread Classic banana bread spiced with cinnamon and soft brown sugar delivers a loaf so good, you won't be able to stop at just one slice.4.46 from 126 votes Print Pin Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 12 (makes 1 loaf of banana bread) Calories: 228 kcal Author: Alida Ryder Ingredients 125 g (½ cup) butter room temperature.1 teaspoon ground cinnamon Instructions Pre-heat the oven to 180ºC/350°F and grease and line a standard loaf tin (approx 20cmx12cm) with baking paper.In the bowl of a mixer, cream together the butter and sugar until pale and fluffy then add the eggs one a time, beating well after each addition.Mix together the sugar and cinnamon for the topping and sprinkle over the banana bread.Place the tin in the oven and allow to bake for 45 minutes or until a skewer inserted comes out clean. .

Brown Sugar Banana Bread

Brown Sugar Banana Bread

Brown Sugar Banana Bread

"Brown sugar and cinnamon add depth to this moist, sweet bread.Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture.With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined.Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute.Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. .

Banana Banana Bread

Banana Banana Bread

Banana Banana Bread

In a large bowl, combine flour, baking soda and salt.In a separate bowl, cream together butter and brown sugar.Stir in eggs and mashed bananas until well blended.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.Let bread cool in pan for 10 minutes, then turn out onto a wire rack. .

Brown Sugar Cinnamon Swirl Butterscotch Banana Bread

Brown Sugar Cinnamon Swirl Butterscotch Banana Bread

Brown Sugar Cinnamon Swirl Butterscotch Banana Bread

Take this Brown Butter Cinnamon Swirl Banana Bread for instance.I bake this Healthy Blueberry Banana Bread and dive right in.Last week I made this banana bread and after one bite I was like “WHOA… this one is a must share!” The brown sugar… the cinnamon swirl… the butterscotch glaze… it’s all like >>> BADA-BOOM in your face wonderful.The banana bread base itself is soft, luscious, and incredibly moist.These two ingredients give the banana bread their velvety soft texture.This brings a rich, slightly malty sweetness to the bread that I just love!Brown Sugar Cinnamon Swirl Butterscotch Banana Bread Ashley Manila An ultra soft and tender brown sugar banana bread swirled with a cinnamon sugar ribbon and topped with butterscotch glaze!3 medium bananas, VERY ripe and mashed For the cinnamon swirl: 1/4 cup granulated sugar.1 tablespoons canola, vegetable, or coconut oil Instructions Preheat oven to 350 degrees (F).In a small bowl combine the flour, baking soda and salt; stir into the wet mixture until smooth.Spread half of the batter evenly into the prepared pan, sprinkle cinnamon sugar mixture on top, then add remaining batter, smooth the top.Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.Place the butterscotch chips and oil in a small microwaveable bowl. .

Whole Wheat Brown Sugar Banana Bread Pancakes.

Whole Wheat Brown Sugar Banana Bread Pancakes.

Whole Wheat Brown Sugar Banana Bread Pancakes.

They make slept-in mornings with toothpaste stains eight thousand times better.They taste extra excellent with ice cream on top.Even better steaming hot with oozing butter… then ice cream on top.They aren’t the best choice for breakfast when you want to wear a string bikini.They often slip you into a welcoming food coma that causes you to desk nap.But it’s the combination… the bananas, the brown sugar, the maple vanilla glaze… that has etched this breakfast into the rotation at our house.When I make banana bread, it mysteriously disappears within 24 hours.Sometimes it even disappears before the other member of this household arrives home from a long, strenuous day at work.So now people can eat banana bread without stuffing an entire loaf down their face.Whole Wheat Brown Sugar Banana Bread Pancakes.In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.Whisk together the dry ingredients and add in milk and vanilla, stirring to combine.Add in melted butter and stir until batter is somewhat smooth.Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes.Serve hot with butter and syrup, or the vanilla maple glaze. .

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