Brown Sugar Crusted Banana Bread
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.
Servings: 8 slices
Calories: 405kcal
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
*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.
Additional Safety 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.
Nutrition
Serving: 1slice (with glaze) | Calories: 405kcal