Sundays With Sandy: Brown Sugar Banana Nut Bread Recipe
My happy place is in my kitchen baking for family and friends. The latest treat was Brown Sugar Banana Nut Bread. There are so many different versions of this delicious bread that can be breakfast on the go, a nice added treat in a lunch box or just for snacking! My current favorite recipe incorporates brown sugar, chocolate chips and “bread spread.” Give it a try. I bet you will like it!
Brown Sugar Banana Nut Bread Recipe
2 cups all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup packed dark or light brown sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
2 cups mashed bananas, approx. 5 ripe bananas
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup pecans or walnuts, chopped
1/2 cup white or milk or dark chocolate chips
4 ounces Cream cheese softened
2 tablespoons butter, softened
1 cup Confectioner’s Sugar
½ teaspoon vanilla
Dash of Salt
Heat oven to 350 degrees. Coat a 9×5 loaf pan and a 6×3 mini loaf pan with nonstick baking spray. Set aside. Combine dry ingredients in a medium bowl and set aside. In a large bowl, using a mixer, beat the butter and brown sugar together on high speed until smooth and creamy. On medium speed, add eggs, one at a time. Add bananas, sour cream and vanilla, mixing well after each addition.
Slowly add the dry ingredients, beating on a low speed. Do not overmix. If desired, fold in nuts and or chips of your choice. Spoon the batter into the prepared pans and bake larger loaf for 60-65 minutes and smaller loaf for 30 to 35 minutes. Loosely cover the larger loaf with aluminum foil after 30 minutes to prevent over browning. Check the bread with a toothpick inserted in the middle of the loaf; it will come out clean when the bread is done. Remove from oven and cool bread completely in pan before removing. If desired, sprinkle a small amount of brown sugar over top of loaves.
Optional Bread Spread: In a medium mixing bowl, combine cream cheese and butter with mixer on high speed. Slowly add in Confectioner’s sugar and vanilla. Beat until smooth. Store in refrigerator. Spread on slices of banana nut bread.
Cook’s Note: I like to divide the recipe into four smaller loaf pans to make sharing with friends and family a breeze.
Last year, Sandy Bradley was named The Greatest Baker in an international competition involving more than 20,000 entrants. Each month, she shares some of the magic behind her crown with AY About You. Find her on Facebook.