This isn’t just an ordinary banana bread loaf, this is a soft, sweet, brown sugar banana breakfast loaf and it’s about to literally knock your socks off!
Sometimes I wonder why I make things so challenging for myself. Like why, 10 years into blogging did I decide it was a terrific time to start a brand new blog? I mean, I’m super excited about this, but man, I had forgotten how much work goes into getting a new blog off the ground and everyday, it’s something!
Yesterday I did a really big thing; something I was stressing out over and really worried about. I changed my name on Instagram from Kristine in between to Buch of Brunch and guess what? Nothing monumental went wrong, it was okay!
I then followed up the name change with a series of six, yes SIX brunch photo posts in one day (to get some relevant content in my feed) and only a handful of people unfollowed me. I. Was. Thrilled. For the most part my little community on Instagram was amazingly supportive. Most liked all 6 posts and even left me kind comments. I am definitely feeling the love!
One thing I had forgotten about starting a new blog though, was how challenging it is to share content from a new blog when you don’t have any! And of course, bulk creating content (recipes, pictures, and text) is very time consuming, so I’ve been pretty much MIA from social media for a few weeks now. I went from ‘wow, did she die’ to ‘here I am with a new name and here’s 6 new and totally different posts’.
And we all survived!
As far as content and recipes go for the new blog, I’ve been trying to stick to the basic brunch recipes that pretty much everyone has heard of and loves, you know, the classics. Pancakes, waffles, crepes (coming soon!), Pop-Tarts, and a solid banana loaf!
This brown sugar banana breakfast loaf is one of my favorite new brunch recipes, actually. It is absolutely delicious. And it literally has the best crust I’ve ever seen on a banana loaf! I went on and on about it on Instagram this week because I was so impressed by it. Is it wrong of me to want to make this loaf again just for that top crust? Trust me, you’ve got to try it.
A few things to remember when you make this brown sugar banana breakfast loaf:
- You’ll need two bowls for this recipe, one for the dry ingredients and one for the wet.
- You’ll want to melt the butter a few minutes ahead of time, so it can cool off slightly before you add it to the mix.
- When you stir up the batter it’s important not to overmix it. There should be lots of lumps and even a few streaks of flour.
- You can split this recipe up into two smaller loaves or even banana muffins if you prefer.
- This loaf is really the best when eaten the day it’s baked, but it will keep on the counter for up to 3 days or you can always freeze it.
This brown sugar banana breakfast loaf is the perfect addition to your next weekend brunch or breakfast. It’s soft and spongy on the inside, just the right amount of sweet to pair perfectly with coffee, and has a crispy, slightly crunchy, sweet crust that will make you fall madly in love. It’s going to be your new favorite too!
- 1-3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 very ripe bananas, mashed
- 2 eggs
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted and set aside
- 2 teaspoons granulated sugar (for sprinkling over the top)
- Preheat oven to 350 degrees and line a loaf pan with parchment paper or prepare with nonstick spray.
- In a small bowl, melt butter and set aside.
- In a medium bowl whisk together the flour, baking soda, and sea salt. Set aside.
- In a medium bowl mash 5 regular size banans until smooth, add eggs one at a time and stir until incorporated.
- Stir in brown sugar, vanilla extract, and melted butter.
- Make a well in the center of the flour mixture and add wet ingredients to try. Stir until just combined, with some streaks of flour stil showing. Batter will be lumpy.
- Pour batter into prepared loaf pan and bake for 50 minutes, rotating halfway through.
- Allow loaf to cool in the pan for 10-15 minutes prior to removing from pan. Cool completely on a wire rack, slice and serve.
- Keep loaf covered on the counter for up to 3 days or freeze.
Nutrition Information:Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 237Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 210mgCarbohydrates: 37gFiber: 2gSugar: 18gProtein: 4g
This post contains affiliate links. Thank you for purchasing the products we love to help make Bunch of Brunch possible.