Hey y’all! If you’re searching for the ultimate moist banana bread recipe with brown sugar crust, you’re in the right place. This banana bread is super tender, bursting with rich banana flavor, and crowned with a caramelized brown sugar topping for that irresistible crunch. It’s perfect for breakfast, brunch, or as a sweet treat any time of day. Let’s get cooking!
Why You'll Love This Moist Banana Bread Recipe with Brown Sugar Crust
- Ultra-moist crumb thanks to super-ripe bananas and just the right amount of oil.
- Easy, one-bowl prep means less mess and more banana bread in your life.
- Sweet, crunchy brown sugar crust adds the perfect finishing touch.
- Customizable with nuts, chocolate chips, or your favorite mix-ins.
- Stays fresh and delicious for days—if it lasts that long!
Ingredients for Moist Banana Bread Recipe with Brown Sugar Crust
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup (120ml) vegetable oil (or melted butter for richer flavor)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar (plus 2 tablespoons for crust)
- 2 large eggs, room temperature
- ¼ cup (60ml) sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 3 medium ripe bananas (about 1 ¼ cups mashed)
- Optional: ½ cup chopped walnuts or chocolate chips
How to Make Moist Banana Bread Recipe with Brown Sugar Crust
Step 1: Prep Ingredients & Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Whisk in oil, granulated sugar, ½ cup brown sugar, eggs, sour cream, and vanilla extract until well combined.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture—don’t overmix! Stir in nuts or chocolate chips, if using.
Step 4: Assemble and Bake
Pour the batter into the prepared loaf pan. Sprinkle 2 tablespoons brown sugar evenly over the top to form the signature crust. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
Step 5: Cool and Enjoy
Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes for the Perfect Moist Banana Bread Recipe with Brown Sugar Crust
- Use super-ripe bananas—the spottier, the better—for maximum flavor and moisture.
- Don't overmix the batter; gentle folding ensures a tender crumb.
- Check for doneness by inserting a toothpick; a few moist crumbs are perfect—avoid waiting for it to come out completely clean.
Variations on Moist Banana Bread Recipe with Brown Sugar Crust
- Chocolate Chip Banana Bread: Add ¾ cup semisweet chocolate chips to the batter.
- Nutty Banana Bread: Mix in ½ cup chopped walnuts or pecans for added crunch.
- Gluten-Free Version: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour.
Required Equipment
- 9x5-inch loaf pan
- Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
- Parchment paper
- Wire rack
Storage Instructions for Moist Banana Bread Recipe with Brown Sugar Crust
Store cooled banana bread in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and refrigerate for up to 1 week or freeze slices for up to 3 months. Thaw overnight in the fridge and warm gently before serving.
Serving Suggestions for Moist Banana Bread Recipe with Brown Sugar Crust
- Serve warm with a pat of salted butter or a dollop of cream cheese.
- Pair with your favorite coffee or hot tea for a cozy breakfast or snack.
- Top with fresh berries or a drizzle of honey for an extra-special treat.
Pro Tips for the Best Moist Banana Bread Recipe with Brown Sugar Crust
- Measure flour accurately using the spoon and level method—packed flour leads to dense bread (learn how).
- Let your banana bread cool fully before slicing for clean, moist slices.
- Customize the crust by mixing a pinch of cinnamon into the brown sugar before sprinkling on top.
FAQ: Moist Banana Bread Recipe with Brown Sugar Crust
- Can I use frozen bananas?
- Absolutely! Thaw completely and drain excess liquid before mashing and using in the recipe.
- What if I don’t have sour cream or Greek yogurt?
- You can substitute with plain yogurt, buttermilk, or even milk in a pinch.
- How do I prevent my banana bread from sticking to the pan?
- Grease the pan well and line with parchment paper for easy removal every time.
For more baking tips and banana bread inspiration, check out King Arthur Baking’s banana bread guide.
Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour 15 minutes
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup brown sugar, divided
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
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2In a large bowl, whisk together the flour, baking soda, and salt.
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3In another bowl, mix the mashed bananas, ¾ cup brown sugar, melted butter, eggs, and vanilla extract until well combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup brown sugar evenly over the top to create the crust.
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6Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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