Brown Sugar Banana Bread

The simple topping in this recipe creates a crispy salty-sweet crust.

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Votes: 11
Rating: 3.91
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Servings one9-inch loaf
Prep Time 15minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 11
Rating: 3.91
You:
Rate this recipe!
Servings one9-inch loaf
Prep Time 15minutes
Cook Time 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Spray a 9-inch loaf pan or line with parchment paper.
  2. In a small bowl, combine the ingredients for the chosen topping. Set aside. In another small bowl, sift together flour, baking powder and salt and set aside.
  3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix oil and Bob’s Red Mill Brown Sugar until combined.
  4. Add vanilla extract and eggs, one at a time, scraping down the sides of the bowl between each addition.
  5. Add half of the flour mixture to the butter mixture, followed by the banana puree. Scrape down the sides of the bowl then add the remaining flour mixture and mix until well combined. Fold in the pecans.
  6. Pour the batter into the prepared pan and smooth the top. Evenly sprinkle the topping over the batter.
  7. Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, about 60 minutes. Let cool 30 minutes before serving.
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Recipe Comments

One thought on “Brown Sugar Banana Bread

  1. Suzie

    I use 2/3 C sorghum flour, ⅔ C tapioca flour ⅓ C arrowroot four and ⅓ C all 3 flours combined in replacement of the pastry flour to make this gluten free. It is amazing!! LOVE IT! Thanks for the recipe.

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