I know what you guys are thinking, “I got these bananas, and I was hoping to eat ’em, but I got busy and now they’re all brown and soft ‘naners. Well, this is just the recipe for you!

I do love a banana bread and this recipe is one that Shan came up with. It’s also in our new cookbook Faith, Family and the Feast. If you’re interested we do have signed copies available- but back to the ‘naners! This bread comes out super moist and also a little brown sugar crunch on top.

Brown Sugar Crumble is what make this unique too. A mixture of light brown sugar and cinnamon goes on top.

Pro Tip: Do not break up the brown sugar too much when stirring its ok to leave it clumpy. Keep it “Crumbly”

When mixing this up be sure you don’t over mix and break apart the clumps that brown sugar sometimes has. This will keep a little more texture and crunch to the top after it bakes up.




You know us- we like to cook everything outdoors so if you happen to be cooking this in a Dutch oven see the video below to follow along  for our outdoor cooking tips in  the nice open air.

Pro Tip: Grease the bottom of the dutch oven before setting the loaf pan into it so that it doesn’t sit metal to metal. 

We don’t bake with inserts much, but if you do, be sure you add a small amount of oil to the inside of the Dutch oven and rub with a rag. When metal and metal cooks together it can dry out the cast iron so this helps give it a little more moisture. I also like to season the Dutch oven after baking too.

 

This is great for breakfast, dessert or a snack. Wrap in plastic and store on the counter… but this won’t last long!

Brown Sugar Banana Bread - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 55 minutes
Servings 1 loaf

Ingredients

  • 2 very ripe bananas
  • 4- ounces cream cheese softened
  • 1 cup sugar
  • 1 stick butter melted
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon vanilla
  • 2 tablespoons light brown sugar
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat the oven to 350ºF with a rack in the middle. Butter a loaf pan.
  2. In a large bowl, cream together the bananas, cream cheese and sugar until smooth. Mix in the butter.
  3. In a separate bowl, combine the salt, baking powder and flour. Slowly mix the flour mixture into the banana mixture. Whisk in the vanilla. Scrape the mixture into the pan.
  4. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the top of the dough.
  5. Bake for about 45 minutes or until an inserted toothpick comes out clean. Allow the bread to cool before removing from the pan.