Moist Brown Sugar Banana Bread

Close up quick bread recipe stacked tall on a cutting board.

Moist Brown Sugar Banana Bread

Lightly sweetened with brown sugar and with a touch of cinnamon, this moist banana bread recipe gets a hint of tanginess and extra moisture from Greek yogurt. Simple to make with pantry staples, banana bread with brown sugar is freezer friendly for meal prep and easy snacking. This recipe is vegetarian. [ watch how-to VIDEO below ]

*See Blog Post for extra tips!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword Banana Bread with Brown Sugar, Brown Sugar Banana Bread, Easy Brown Sugar Banana Bread

Prep Time 20

Cook Time 1

Servings - 10 slices

Calories 390kcal

Author Traci York

Ingredients

1 cup (110 grams) Raw Walnuts divided (1/4 cup will be used for sprinkling on top - optional)
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
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. (or you can use whole milk as seen in the video below).

Instructions

Get Ready:

Throughly coat a 9 by 5 inch (23 by 13 centimeters) loaf pan with coconut oil, or olive oil - get the corners good! Optionally line the pan with parchment for easiest release and removal. Set aside.
Place 3/4 cup (80 grams) of walnuts in a pan and transfer to the oven. Preheat the oven to 350 Fahrenheit (177 Celsius). The walnuts will toast in the preheating oven for about 18-20 or until lightly toasted and fragrant. Rough chop when cool. If using the extra 1/4 cup for the top of the banana bread, they should be untoasted. Rough chop those too. Set aside.

Make the Banana Bread:

In a small bowl, whisk the flour, cinnamon, salt, baking soda and powder. Set aside.
In a large mixing bowl, whisk the mashed bananas, brown sugar, eggs, coconut oil, and vanilla extract until smooth - small banana lumps are okay. Fold the dry ingredients into the wet ingredients until no dry patches of flour remain. Fold in the yogurt until no white streaks remain. The batter will be creamy and rich. Fold in the toasted walnuts.
Scrape the batter into the prepared loaf pan and sprinkle with the remaining 1/4 cup of raw, untoasted walnuts (they'll toast in the oven).

To Bake:

Bake the banana bread at 350 Fahrenheit for 60-70 minutes, tenting with aluminum foil at 40 minutes if the bread is getting too dark. The bread is done with a tooth pick comes out clean, the bread is golden brown and fragrant.
Cool in the pan for 10 minutes, then transfer the bread to a cooling rack.

To Store:

Store banana bread at room temperature in a covered container for up to four days. To freeze: freeze slices in a single layer on a sheet pan. Once frozen, transfer slices to a lidded container or freezer bag for up to two weeks. Sliced banana bread can go from freezer to toaster.

Video

Notes

Kitchen Tools: I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome.

Nutrition