This easy stir-together Brown Sugar Banana Bread stays wonderfully soft for days after baking thanks to the dynamic duo of ripe fruit and C&H Light Brown Sugar in the batter.Plus, a sprinkle of brown sugar on top bakes into a delightfully crunchy crust.Brown Sugar Banana Bread   Makes 1 (81⁄2x41⁄2-inch) loaf Ingredients 1 2⁄3 cups (208 grams) all-purpose flour 3⁄4 teaspoon (2.25 grams) kosher salt 1⁄2 teaspoon (2.5 grams) baking soda 1⁄2 teaspoon (1 gram) ground cinnamon 1⁄4 teaspoon (1.25 grams) baking powder 1⁄4 teaspoon ground nutmeg 1 cup (240 grams) mashed very ripe banana (3 to 4 medium bananas) 3⁄4 cup (165 grams) plus 2 tablespoons (28 grams) firmly packed C&H Light Brown Sugar, divided 1⁄4 cup (56 grams) neutral oil 1⁄4 cup (60 grams) sour cream, room temperature 2 large eggs (100 grams), room temperature 2 tablespoons (28 grams) unsalted butter, melted 1 1⁄2 teaspoons (6 grams) vanilla extract 1⁄2 cup (120 grams) diced ripe banana (1 to 2 medium bananas) Instructions Preheat oven to 350°F (180°C).

Spray an 81⁄2x41⁄2- inch loaf pan with baking spray with flour.Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together flour, salt, baking soda, cinnamon, baking powder, and nutmeg.

In a large bowl, whisk together mashed banana, 3⁄4 cup (165 gra

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