Easy Brown-Sugar Banana Bread
A lovely and moist dessert gets infused with a subtle sweetness in this recipe for Easy Brown-Sugar Banana Bread.
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Confession time: I didn’t know brown sugar was a thing until I was much older than I care to admit (okay, I was 12). I was shocked when I learned that there were alternatives to my precious white granules. In retrospect, I shouldn’t have been THAT shocked. I mean, there is white and brown rice, white and brown chocolate, white and brown milk… why not white and brown sugar?
THEN imagine my surprise when I learned that brown sugar was more than just a palette swap. It was sugar with molasses. It was slightly more moist than its white counterpart. All this sounded important, though I wouldn’t know what to do with this information until later, when I started baking on my own. Well, this recipe is what I did with that information.
I love baking banana bread. Every aspect of it is therapeutic. Making it, baking it, smelling it, eating it… it’s all so very good. Occasionally, though, I like to change things up a bit. Well, this is me changing it up a bit. Perhaps even improving on the basic loaf. Infused in each slice is brown sugar; scattered atop the loaf is brown sugar. It grants what is already a subtly sweet snack with a richness white sugar just can’t handle.
Is Brown Sugar Banana Bread Healthy?
This recipe has a number of things going for it: whole wheat flour, bananas, unsweetened applesauce, eggs, cinnamon. All contribute in a good way to your health (or they are a healthier alternative to what some people use to make banana bread). A diet too high in sugar, however, should be avoided, so don’t go overboard with this one. Those of you on restrictive diets will be happy to know you can enjoy this bread even if you are on a vegetarian, vegan (replace the eggs with flax eggs), or gluten-free (replace the flour with a gluten-free alternative) regimen.
Is Brown Sugar Healthier Than White Sugar?
In a word, no. These days, brown sugar is little more than refined white sugar with the addition of molasses. And, as molasses has very little nutritional value save the odd mineral, arguing which is healthier is a moot point. It wasn’t always like this, though. Brown sugar used to be made with unrefined or semi-refined soft sugar that was then blended with molasses. Not a big difference considering molasses is actually just a byproduct of the refining process.
INGREDIENTS
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 cups mashed ripe bananas (about 4 large bananas)
- 1/2 cup unsweetened applesauce
- 3/4 cup organic brown sugar, lightly packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup organic brown sugar, for topping (optional)
INSTRUCTIONS
Prep
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with a non-stick spray or line it with parchment paper, allowing some overhang for easy removal.
Whisk
In a medium-sized bowl, whisk together the whole wheat flour, baking soda, sea salt, and cinnamon.
Mix
In a larger bowl, mix the mashed bananas with the unsweetened applesauce, brown sugar, eggs, and vanilla extract.
Fold
Gradually fold the dry ingredients into the wet mixture.
Transfer
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re feeling indulgent, sprinkle the additional brown sugar on top for a sweet crust.
Bake
Bake for 50–55 minutes. When it is done, remove from the oven and let the bread cool in the pan for about 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer it to a wire rack to cool completely.
DEVOUR!
FAQs & Tips
Let the bread cool completely. Now, you have three options: cover it and leave it out at room temperature for up to 3 days; wrap it in plastic and store it in the fridge for up to a week; wrap it in plastic then wrap it in aluminum and store it in the freezer for up to 3 months. Let it thaw either in the fridge or on the kitchen counter before taking a bite.
The applesauce is the secret sauce… kinda. It replaces the use of oil for a healthier banana bread. Plus, it adds to it a slightly fruity flavor that I love.
Got a tablespoon of ground flax seeds? Got 3 tablespoons of water? Then you’ve got the ingredients for a flax egg. Just combine the two, stir, then let it sit for 10 minutes. One flax egg equals one dairy egg.
You probably overworked it. When folding, do so gently and keep it to a minimum. You’re aiming for a batter that’s just combined, with no flour pockets in sight.
Halfway through baking, tent the loaf with aluminum foil. This will shield it from the direct heat and ensure it warms up without being torched.
You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. No toothpick? A knife will do nicely.
Other Banana Bread Recipes You Should Try
- Buttermilk Banana Bread: Infuse your banana bread with the tangy taste of buttermilk—it’s not just for pancakes!
- Dairy-Free Banana Bread: If you’re bummed your diet doesn’t permit this particular recipe, try this one instead. Everyone has a right to banana bread!
- Paleo Banana Bread with Chocolate and Almond Butter: An indulgent version of banana bread that nevertheless adheres to a paleo diet.
- Low-Carb/Keto Banana Bread: One more for those on specific diets. Banana bread that cuts down on carbs is pretty much manna from heaven.
Easy Brown-Sugar Banana Bread
Ingredients
- 2 cups whole wheat flour for a healthier twist
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 cups mashed ripe bananas about 4 large bananas
- 1/2 cup unsweetened applesauce
- 3/4 cup organic brown sugar lightly packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/3 cup organic brown sugar (for topping), optional
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with a non-stick spray or line it with parchment paper, allowing some overhang for easy removal.
- In a medium-sized bowl, whisk together the whole wheat flour, baking soda, sea salt, and cinnamon.
- In a larger bowl, mix the mashed bananas with the unsweetened applesauce, brown sugar, eggs, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture.
- Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re feeling indulgent, sprinkle the additional brown sugar on top for a sweet crust.
- Bake for 50–55 minutes. When it is done, remove from the oven and let the bread cool in the pan for about 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer it to a wire rack to cool completely.
Nutrition
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