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Brown Sugar Banana Nut Bread

Brown sugar banana nut bread with a deep amber, extra-moist crumb and a caramel undertone from packed brown sugar. Fold in walnuts throughout and bake until the crust turns deep golden brown with a clean toothpick.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana nut bread batter
  • 3 bananas Ripe, mashed until mostly smooth.
  • 0.5 cup butter Melted, then slightly cooled.
  • 1 cup brown sugar Packed for a caramel-rich crumb.
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup walnuts Roughly chopped.

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release.
  2. Whisk the melted butter and brown sugar together until smooth, then whisk in the eggs and vanilla until glossy.
  3. Stir in the mashed bananas until fully incorporated with no dry banana streaks.
  4. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined, then fold in the walnuts.
  5. Pour the batter into the prepared pan and bake for 60–70 minutes until deep golden brown and a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 15 minutes before turning out to finish setting the crumb.

Notes

For the darkest, most caramel-like flavor, use very ripe bananas (freckled skins) and pack the brown sugar firmly. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze wrapped slices for up to 2 months. For a lower-sugar option, reduce brown sugar to 3/4 cup and expect a slightly less caramelized crust and softer crumb.