Crunchy-Topped Banana Bread
Banana Bread
A tall, deeply banana-flavored loaf with a tender crumb, warm cinnamon, brown sugar richness, and a crisp raw sugar crust.
This banana bread is built for the moment when several bananas have gone fully speckled and soft. The batter uses a generous amount of mashed banana, so the finished loaf tastes unmistakably fruity without needing extracts, mix-ins, or extra fuss.
Melted butter and brown sugar make the crumb plush and lightly caramel-like, while cinnamon and a small amount of nutmeg keep the flavor warm without turning it into spice cake. The batter comes together in one large bowl, which keeps the process simple enough for a weekday bake.
The loaf pan will look very full before it goes into the oven. That height is part of the charm, but a rimmed sheet pan underneath is useful insurance the first time you make it, especially if your loaf pan is a little smaller than a standard 9-by-5-inch pan.
A shower of coarse raw sugar bakes into a crackly lid that contrasts with the soft banana crumb. Let the bread cool before slicing, and leave the top uncovered during storage so the crust keeps some of its crunch.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Butter a 9-by-5-inch loaf pan and set it on a rimmed sheet pan.
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2
Melt the butter in a large microwave-safe bowl or saucepan, then let it cool for 2 minutes so it is warm rather than hot.
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3
Whisk the brown sugar into the melted butter until the mixture looks smooth and glossy.
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4
Stir in the mashed bananas, then whisk in the eggs and vanilla until the batter is evenly blended.
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5
Sprinkle the salt, cinnamon, nutmeg, baking soda, and baking powder evenly over the surface and whisk thoroughly so no pockets of leavening remain.
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6
Add the flour and fold with a spatula just until the last dry streaks disappear; do not beat the batter once the flour is in.
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7
Scrape the batter into the prepared pan, smooth the top, and sprinkle evenly with the raw sugar.
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8
Bake for 55 to 65 minutes, until the top is deeply browned and a skewer inserted into the center and upper edge of the loaf comes out without wet batter.
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9
Cool the bread in the pan for at least 30 minutes, then loosen the edges and lift or turn it out carefully before slicing.
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10
Store the loaf at room temperature with the cut side covered and the sugared top left uncovered.
Ingredients
- Unsalted Butter, cut into chunks, plus more for the pan:1/2 cup
- Packed Light Brown Sugar:1 cup
- Very Ripe Bananas, mashed:2 cups
- Large Eggs:2
- Vanilla Extract:1 tsp
- Fine Sea Salt:1 tsp
- Ground Cinnamon:1 tsp
- Freshly Grated Nutmeg:pinch
- Baking Soda:1 tsp
- Baking Powder:1 tsp
- All-Purpose Flour:2 cups
- Raw Sugar or Turbinado Sugar, for the top:2 tbsp
Tips & Notes
- Measure the mashed banana after mashing; depending on size, you may need four large bananas or five medium bananas.
- If your loaf pan is smaller than 9 by 5 inches, bake a spoonful or two of excess batter in a greased muffin cup rather than overfilling the pan.
- The crust softens under wrap, so cover only the cut side once the loaf has been sliced.
- For cleaner slices, let the bread cool completely; for the best texture, bake it a few hours before serving.
