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I hadn’t had banana bread in years. Not because I don’t like it, but because it’s one of those things I never think about until I see a few bananas on the counter that are clearly past their prime. These had gotten soft and speckled, and instead of tossing them, I decided it was time to bake something with them.
I wasn’t looking for anything complicated last night — just a really good banana bread. Sweet, comforting, and worth turning the oven on for. I had a cup of skyr in the fridge and thought it might be a nice way to add a little extra moisture, and it was perfect!
The result was familiar and cozy (dare I say hygge?), the kind of recipe you make once and then remember the next time bananas start to linger on the counter.
Sweet Brown Sugar Banana Bread (Makes 2 Small Loaves)
There’s something quietly comforting about banana bread — the kind of recipe you make on a slow evening when the kitchen feels calm and familiar. This version leans into brown sugar sweetness and ripe bananas, with a soft, moist crumb that feels just a little special without being fussy.
It’s the kind of recipe you make once and then keep coming back to — easy enough for a weeknight, and good enough to share.
Flavor profile: warm, caramel-like sweetness from brown sugar, rich banana flavor, very moist crumb
Difficulty: easy, one bowl
Ingredients
4 large ripe bananas, mashed
1 stick (½ cup) butter, melted and slightly cooled
1 cup brown sugar, packed
2 large eggs
⅓ cup Siggi’s mixed berries skyr (or your yogurt of choice)
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
Optional topping: a light sprinkle of Twix Shakers seasoning blend
Instructions
1. Preheat oven to 350°F (175°C).
Grease both small loaf pans well.
2. Mash bananas in a large bowl until mostly smooth (a few small lumps are perfect).
3. Whisk in butter and sugar until glossy and combined.
4. Add eggs, skyr, and vanilla, mixing until smooth and creamy.
5. Sprinkle baking soda and salt over the batter, then gently fold in the flour just until no dry streaks remain.
Do not overmix — this keeps the bread tender.
6. Divide batter evenly between the two loaf pans.
7. Optional but fun: Sprinkle a light dusting of Twix Shakers seasoning on top for a sweet, dessert-style finish.
8. Bake 35–45 minutes, checking at 35.
A toothpick should come out mostly clean with a few moist crumbs.
9. Cool 10 minutes in pans, then transfer to a rack to cool completely.
Make It Yours
Extra sweet: Sprinkle brown sugar on top before baking
More dessert-like: Use a heavier hand with the Twix seasoning
Breakfast vibe: Skip the topping and serve warm with butter
Freezer-friendly: Wrap cooled loaves tightly — freeze up to 3 months
Enjoy, and let me know what you think if you try it! 💖
Oh, Kae. 
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