Banana Bread with Brown Sugar and Egg

Ingredients

• 3 medium ripe bananas (about 360 g / 1 1/2 cups mashed)
• 2 large eggs
• 1/2 cup (100 g) packed brown sugar
• 60 g melted butter (1/4 cup)
• 1/3 cup (80 ml) milk
• 2 cups (260 g) all-purpose flour
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon ground cinnamon (optional)

Instructions

1. Preheat the oven to 180 °C (350 °F). Grease an 8 x 4-inch loaf pan (20 x 10 cm) with butter and dust with flour, or line it with parchment paper.
2. Mash the bananas with a fork, leaving some small chunks for texture, until you have a rustic purée.
3. In a bowl, whisk the eggs with the brown sugar until smooth; add the melted butter, milk, and vanilla extract.
4. Stir the mashed banana into the wet ingredients until well combined.
5. Sift the flour, baking powder, salt, and cinnamon together; add to the wet ingredients and fold gently until no dry streaks remain—do not overmix.
6. Pour the batter into the prepared pan, smooth the top, and bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let rest 10–15 minutes before removing from the pan. Allow to cool a bit, slice, and serve warm or at room temperature.

Tips

• Use very ripe bananas (with brown spots) for more flavor and a moister bread.
• Do not overmix the batter after adding the flour to avoid a dense, tough loaf; fold only until combined.
• Begin checking with a toothpick at 40 minutes so the loaf doesn't overbake.

Variations

• Stir in 1/2 cup chopped walnuts or pecans for added crunch.
• Replace the butter with 1/3 cup vegetable oil for a dairy-free version.
• Fold 1/3 cup chocolate chips into the batter for a sweeter variation.

FAQ