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So, what sets this one apart? First, the brown sugar glaze. With notes of honey and caramel, it delivers an extra layer of sweetness that my other banana breads don’t have. Second, using only brown sugar in the batter makes this loaf extra moist and flavorful. Plus, it has a tiny hint of cinnamon to it. Too good!
For the banana bread
All-purpose flour – A quality 1:1 gluten-free flour will also work here. Light brown sugar – If you’d like a deeper, more caramel-y flavor, opt for dark brown sugar. Baking soda + kosher salt Cinnamon Mashed banana – You’ll need roughly 3 medium bananas. They should be pretty ripe. Lots of brown spots. But not totally brown. Greek Yogurt – This makes the banana bread extra moist and tender. Make sure you grab plain Greek yogurt (rather than flavored). Sour cream will also do the trick. Eggs Butter – I always use salted butter. I don’t care what anyone says. It’s the best. Vanilla extract
For the glaze
Light brown sugar – You can use dark brown sugar if you’d like a richer, deeper caramel-y flavor. Heavy cream Honey – You could use extra brown sugar here in place of honey, but I love the added flavor dimension the honey brings to this glaze. Butter – Again. Salted butter! It balances out the sweetness of the glaze beautifully.
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