If you are a fan of banana bread like I am, you absolutely must try this Brown Sugar Crusted Banana Bread! It takes the beloved classic to a whole new level with a rich, caramelized brown sugar topping and a smooth, sweet glaze. This is sure to satisfy both your banana bread cravings and your sweet tooth! I absolutely love the crunchy top with the caramelized brown sugar—it’s the perfect contrast to the soft, moist banana bread underneath.
Ingredients & Substitutions
- Bananas: If you are looking for delicious ways to use up your overripe bananas, look no further than this recipe! I used four bananas in the bread for banana flavor in every single bite!
- Butter: Melting the butter and letting it cool slightly before adding it to the batter helps the butter mix in smoothly without making the batter too hot, which could cook the egg. This keeps the texture of the bread soft and perfect. I prefer unsalted butter. If using salted butter (which will work), you may want to lessen the amount of salt in the recipe.
- Granulated Sugar: Granulated sugar is used to sweeten the banana bread. It mixes well into the batter and helps give the bread a soft, light texture while making it taste sweet.
- Light Brown Sugar: The light brown sugar is used to make a sweet, crispy top. When it broils, it melts and turns into a caramelized crust, adding extra flavor and texture to the banana bread.
- Glaze: The simple glaze, made with confectioners’ sugar (powdered sugar) and milk, adds extra sweetness and a smooth finish to the banana bread. It melts on top, making the caramelized brown sugar even more delicious and giving the bread a nice shiny look.
How To Caramelize The Brown Sugar Topping: Broil or Use a Kitchen Torch
You can also use a kitchen torch to caramelize the brown sugar. To use a kitchen torch, hold the torch about 2 inches above the brown sugar layer. Move the flame in small, circular motions, keeping it constantly moving to prevent burning one spot. As the sugar begins to melt, bubble, and turn golden brown, continue torching until the entire surface forms a thin, glossy caramelized crust. Let it cool for a few minutes before slicing to allow the crust to set properly.
Both methods will melt the sugar and create a sweet, crispy top for your banana bread. If you’re broiling, be sure to watch carefully, as it can take just 30 to 60 seconds for the sugar to melt and turn golden brown!
Can I Make Brown Sugar Crusted Banana Bread Without The Glaze?
Yes! We tested this banana bread with and without the glaze, and both ways are delicious. The glaze adds extra sweetness, but the bread is still amazing without it. It’s totally up to you!
How To Tell When Banana Bread Is Done Baking
You will know your banana bread is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. The top should be golden brown, and the edges will start pulling away from the pan. If the top is browning too quickly before the center is done, you can loosely cover it with aluminum foil and continue baking.
Can I Add Chocolate Chips Or Nuts To Brown Sugar Crusted Banana Bread?
Yes! You can add chocolate chips, chopped nuts, or both to this Brown Sugar Crusted Banana Bread. Gently fold about ½ to ¾ cup into the batter before pouring it into the loaf pan. If using chocolate chips, semisweet or dark chocolate work best. For nuts, try walnuts or pecans for a delicious crunch!
How To Store Brown Sugar Crusted Banana Bread
Let the banana bread cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week—but keep in mind that refrigeration can dry it out faster. If that happens, just pop a slice in the microwave! You can also freeze slices for up to 3 months; thaw at room temperature before enjoying.
Brown Sugar Crusted Banana Bread
Ingredients
- 4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)
- ⅓ cup (76 g) unsalted butter, melted, then slightly cooled
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Topping
- 1-2 tablespoons light brown sugar
Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, mash bananas with a fork. Some chunks are okay.
- To the mashed bananas, add melted butter, sugar, egg, and vanilla extract. Mix well to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 minutes. If the top is browning too quickly, loosely cover with aluminum foil.
- Continue baking for an additional 15-20 minutes, or until a toothpick inserted in the center comes out with crumbs but no wet batter.
- While the bread is baking, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar and milk. Add more milk until the glaze reaches your desired consistency. Set aside.
- Remove the banana bread from the oven and evenly sprinkle the brown sugar over the top.
- Turn the oven to low broil. Place the loaf back in the oven and broil for 30-60 seconds, watching carefully, until the brown sugar melts. *(You can also use a kitchen torch.)
- Remove from the oven. Immediately drizzle glaze over the brown sugar topping.
- Let the banana bread cool in the pan for 10 minutes before serving.
Notes
- Keep the torch away from parchment paper, plastic, or flammable surfaces.
- Use a heatproof surface underneath in case any sugar drips.
- Ensure proper ventilation to avoid smoke buildup if caramelizing a large amount.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This is so good! I love the crunchy top with the moist bread. Absolutely amazing!
Elizabeth
Wow. I didn't think I could love banana bread more, but this is phenomenal! I would be fine without the glaze; that brown sugar topping really makes it special!
Annabelle
I can't stop eating this! The brown sugar crust adds a nice crunch, and the glaze makes it extra special.
Bella
This is the best banana bread I’ve ever had! The caramelized topping is divine, and the bread stays so moist.
Stephanie
I’ve tried lots of banana bread, but this one is a game-changer. The crispy top and the glaze really make it stand out.
Usually I put parchment in for easy removal…..so thinking its not good to broil with that. Am I ok to wait a bit to remove from pan …then broil after removing parchment?
Will it still be the same cooled down a little more and then broiling ?
Thank you Amanda
Made this for the first time today! The banana to flour ratio makes it taste very bananannie 😍 It’s moist and not too sweet. The crusted brown sugar is the bonus flavor. I used very little drizzle – but wanted to bake as directed so I could give it a fair rating! I baked in a Lodge cast iron bread pan for 50 minutes. Excellent recipe!