Brown Sugar Banana Bread
- 1 stick unsalted butter
- 1 cup brown sugar
- 2 eggs
- 1/4 cup buttermilk
- 1/4 cup plain Greek yogurt
- 1 tbsp. honey
- 1 tsp. pure vanilla extract
- 4 ripe/brown bananas
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- Preheat the oven to 350 degrees. Grease a loaf pan generously with butter or line it with parchment paper.
- Use a fork or a potato masher (I love using a potato masher) to mash the bananas in a bowl. Set aside.
- Melt the butter in a large mixing bowl and add the sugar. Use a mixer to beat it for 2-3 minutes.
- Add the eggs and mix until fully combined. Then mix in the buttermilk, vanilla, honey and Greek yogurt.
- Add the mashed bananas and mix to combine.
- Combine the flour, baking soda, salt and cinnamon in a separate bowl and mix together. Add it to the wet mixture and gently fold. (see cook’s notes below)
- Pour the batter into the greased/parchment paper lined loaf pan and bake in the oven for 50-60 minutes. Start with 50 minutes and test doneness with a toothpick. If toothpick comes out clean it’s done; if not, place it back in for another 5 minutes.
- Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Remove from pan and let it finish cooling on a baking rack.
- Use very ripe, brown bananas for the most moist bread. The browner, the better.
- Make sure the loaf pan is very generously greased – this will keep the banana bread from sticking to the pan.
- Be careful not to over mix the batter when mixing the flour in. I try to gently fold it in until almost all the flour is combined.
- Make your own buttermilk by adding 2 tbsp. of lemon juice or vinegar to 1 cup of milk.
- Use a toothpick to determine doneness. Stick it in the middle of the loaf. If it comes out clean, it’s done. If it still has batter on it, cook it another 3-5 minutes and try again until a toothpick comes out clean.