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Easy Banana Bread with Brown Sugar and Cinnamon

Easy Banana Bread with Brown Sugar and Cinnamon

This is a dependable, one-bowl banana bread for those speckled bananas on the counter that nobody wants to eat. It bakes up moist and tender with a crackly, golden top, and it tastes strongly of banana with a hint of brown sugar and cinnamon. There is no mixer involved, just a fork, a bowl and a loaf pan.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas about 1 1/2 cups mashed
  • 1/3 cup unsalted butter melted, or neutral oil
  • 2/3 cup brown sugar packed
  • 1 large egg room temperature
  • 1/3 cup plain yogurt or milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup walnuts or chocolate chips optional

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment, leaving the ends overhanging.
  2. In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
  3. Stir in the melted butter, brown sugar, egg, yogurt and vanilla until well combined.
  4. Sprinkle the baking soda, salt and cinnamon over the wet ingredients and stir them in. Add the flour and fold gently just until no dry streaks remain. Fold in the nuts or chocolate chips, if using.
  5. Scrape the batter into the pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.
  6. Cool in the pan for 15 minutes, then lift the loaf out and cool on a rack for at least 30 minutes before slicing.

Notes

  • The darker the banana peel, the sweeter and more flavorful the bread.
  • Overmixing develops gluten and makes the loaf dense; fold just until combined.