This recipe is inspired by the Joanna Gaines recipe in her first book. She introduced us to the sugar crust and life has never been the same. But this one is a little different because I was out of a few of her ingredient and I had to improvise. Eric said this was the best batch I had ever made.

Classic Banana Bread with a Sugar Crust

This banana bread is everything you want in a homemade loaf — buttery, moist, and packed with ripe banana flavor. The batter comes together in minutes with simple pantry staples, then bakes into a soft, golden loaf with a crackly sugar top for just the right amount of crunch. Perfect for breakfast, an afternoon treat, or warm out of the oven with a pat of butter.

Best made with 4–5 overripe bananas and shared with people you love.

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Ingredients Method

Ingredients

  

• 8 tbsp butter – melted
• 1 cup sugar
• 2 eggs beaten
• 1 1/2 tsp vanilla
• 4-5 ribe bananas
• 1 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2-3 tbsp sugar top crust

Method

 

1. Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
2. In a large mixing bowl, combine the melted butter, 1 cup sugar, beaten eggs, and vanilla. Mix until smooth.
3. Add the bananas and mix until fully incorporated.
4. Add the flour, baking soda, and salt to the wet mixture. Stir until just combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Generously sprinkle 2–3 tablespoons of sugar over the top of the batter to create a crisp, sweet crust.
7. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan, then slice, serve, and enjoy!

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