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Brown Sugar Banana Bread

Happy Sunday morning!
Sunday mornings are for so many things: quiet time, church time, family time, sleeping-in time; but however you spend your mornings make sure you make time for this banana bread.

I love baking. My mom has her own bakery business which might explain my love for baking; however, it is not always easy: I have zero patience. I tend to prep all ingredients and then miss the part where the dough needs to sit overnight and or the butter and eggs needs to be room-temperature and you cannot forget to preheat the oven!
But this recipe and the final product is my absolute favorite. I have tried it on Blake (my biggest food critic) and my coworkers and my family (second biggest food critics) and it is always a hit. So here we go: Claire’s Brown Sugar Banana Bread

– 3 Brown Bananas, mashed
– 1 c. Brown Sugar, packed
– 2 c. Flour
– 1/4 c. Greek Yogurt
– 2 Eggs
– 1/2 c. (1 stick) Butter, unsalted
– 1 tsp. Baking Soda
– 1/4 tsp. Baking Powder
– 1 tsp. Maple Syrup
– 1/4 tsp. Cinnamon
-1/4 tsp. Salt

1. Spray bread tin with nonstick cooking spray
2. Preheat oven to 350/177
3. In a large bowl, melt butter in microwave and add brown sugar, mix well. Add maple syrup, eggs, greek yogurt, and mashed bananas
4. In a separate bowl, add flour, baking powder, baking soda, and cinnamon
5. Gradually add dry ingredients to wet ingredients. Mix until just combined
6. Pour batter into bread tin and bake for 40 minutes. Make sure toothpick or butter knife comes out clean after baking
7. Remove and allow to cool before devouring
8. Enjoy


Added ZEST:
There are so many different variations and recipes for banana bread:
– Add chocolate chips
– Use white sugar and brown sugar (or just white sugar)
– Instead of greek yogurt, use cooking oil (canola or olive) or coconut oil
– Mix in Nutella or Peanut Butter
– The list goes on…

I love my banana bread served warm with butter, Blake likes his with a big glass of Milo (which is chocolate-ish milk for all the Americans), so how you serve it is how you prefer it.

Thank you for sticking around until the very end of this week. I hope it was worth it, this recipe is one that I have been testing for quiet some time. Even after all this time and all these recipes, I still get excited when one turns out relatively good.
Next week, I have a few ideas in mind. Could be healthy, could be more baking, could be both…guess you just have to tune in next week to find out!


Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.πŸ‹ ​

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