Brown Sugar Banana Bread

Brown Sugar Banana Bread

Makes one 9-inch loaf

Ingredients

  • 2 cups AP flour
  • 3/4 cup light brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground mace (I used nutmeg instead)
  • 1/2 tsp ground cinnamon
  • 1 1/4 pecans, toasted and chopped (I omitted)
  • 1 1/2 cups well mashed, very ripe bananas (about 3)
  • 1/4 cup sour cream
  • 2 large eggs
  • 6 TBSP unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 TBSP dark brown sugar for sprinkling (optional)

Preparation

  1. Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly spray a 9 x 5 inch loaf pan and line the bottom with parchment.
  2. In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans; set aside.
  3. In a medium bowl, mix the mashed bananas, sour cream, eggs, butter and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.
  4. Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, or until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.
  5. Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.

credit: Back in the Day Made with love, Cheryl Day