30 Mar Brown Sugar Banana Bread from Dana’s Kitchen
| non-stick cooking spray 2 C. AP flour (or whole wheat) 3/4 C. light brown sugar*, packed 1 tsp. baking soda 1 tsp. kosher salt 1 tsp. cinnamon 1 1/2 C. mashed banana (about 3 med.) 1/4 C. sour cream (or Greek yogurt) |
2 eggs 6 Tbsp. salted butter, melted 2 tsp. vanilla extract Glaze: 1/2 C. light brown sugar*, packed 2 Tbsp. heavy cream (or milk) 1 Tbsp. honey 2 1/2 Tbsp. butter |
| Preheat oven to 350°F. Grease a 9-inch by 5-inch loaf pan with non-stick cooking spray. In a large bowl, combine flour, brown sugar, baking soda, salt and cinnamon. In a separate bowl, mix together mashed banana, sour cream, eggs, melted butter and vanilla. Mix wet and dry ingredients together until just combined. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool in pan for 10 minutes. Run knife around the edges of pan to release any parts that might be sticking and then remove from pan; transfer to a wire rack to cool. Glaze: In small sauce pan, combine all ingredients; heat over medium heat until mixture reaches a full boil. Boil for two minutes and then remove from heat. Let mixture cool for 5-10 minutes and then pour over banana bread. Allow glaze to set up and then cut into slices. * For a more delightful experience, try substituting with dark brown sugar. |
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