I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.
Overall Rating 4.5/5
After-School Banana Bread
- Nonstick Cooking Spray
- 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
- 1 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 1/2 tsp Pure Vanilla Extract
- 4-5 Very Ripe Bananas -Mashed
- 1 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 cup Chopped Pecans I used Walnuts
- 1-2 tbsp Granulated Sugar
- Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
- In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
- Add bananas and combine.
- In another medium bowl, whisk the flour, baking soda, and salt.
- Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
- Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
- Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
- Slice and serve with butter.