Healthy Banana Bread!
With this healthy banana bread recipe, you're only a few basic ingredients away from the best banana bread ever! It's made with whole wheat flour and honey.
Updated by Kathryne Taylor on August 29, 2024
Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.
I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.
What makes this banana bread healthy?
- This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
- This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
- Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole sticks of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).
As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!
Banana Bread Flour Options
This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.
- All-purpose flour
- Gluten-free all-purpose flour blend
- Oat flour*
- Spelt flour
- Whole wheat flour
- Whole wheat pastry flour
- White whole wheat flour
*To substitute oat flour, you’ll need to use 2 1/2 cups, for reasons elaborated in my guide to oat flour.
Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.
Tip: How to Measure Flour
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
- Gently stir your flour with a large spoon to loosen it up.
- Spoon the flour into your measuring cup (don’t scoop it in!).
- Level off the excess with a butter knife.
Banana Bread Variations
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Craving muffins instead? Follow my recipe for healthy banana muffins.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
Watch How to Make Healthy Banana Bread
Healthy Banana Bread
With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).
Ingredients
- ⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
- ½ cup honey (168 grams) or maple syrup (155 grams)
- 2 eggs
- 1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup (56 grams) milk of choice or water
- 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Notes
Recipe adapted from my honey whole wheat banana bread, originally based on All Recipes.
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free all-purpose flour blend. Or, substitute 2 ½ cups oat flour.
Make muffins: Here’s my banana muffin recipe.
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: Use an equal amount of Bob’s Red Mill’s gluten-free blend or 2 ½ cups certified gluten-free oat flour. Do NOT substitute coconut flour.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
If you love this recipe: You will also love my banana muffins, banana cake with cream cheese frosting, healthy pumpkin bread and pumpkin muffins. Here are all of my baked goods and banana recipes.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in Turquoise (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Yum! I swear by your banana bread recipe, it is my go-to favorite. I am going to make a double batch and freeze one!
That’s a great idea! Thanks, Kari!
I never thought you can freeze it. I can’t live to know i have one freeze. I wouldn’t resist really. It looks too good.
Kate i would like to publish this on my blog, how I can do this?
Thx
I’m sorry, Evelyn, but I don’t allow other websites to publish my recipes. I like them to be exclusive to my site. Feel free to link to it, though, of course!
Great idea! I just made this banana bread and it was absolutely delicious. I did not have any pure vanilla extract so I added rum instead. I also added chopped walnuts and chopped dates. It was so yummy. Thank you so much for the great recipe.
This is a great recipe. For a long time our bananas had been going to waste simply because they were overripe. This was an eye opener and things have never been the same again. We are actually making more bread than we consume and this earns us the extra coin. Thanks
Putting bananas in the fridge while still in the peel extends their life dramatically. It doesn’t turn them black like the freezer does.
This looks delicious! Do you think I could use almond flour instead of wheat flour?
Hi Shannon! I really don’t know if almond meal will work here. I’ve heard that gluten-free all-purpose blends have worked, though.
Hi Kate,
I used the gluten free flour from trader joes and added raw sugar to the top to give it a nice crunch and a pretty top. It worked perfectly the flour was great in it. I also served it to 4 people who aren’t gluten free and they said they couldn’t tell.
THANK YOU so much for all your amazing recipes! I can’t even begin to tell you how much your blog has changed my life! I came across it at the most perfect time and have fallen in love with cooking and baking! You truly are very talented so thanks for sharing with us!
Xoxo
Katherine
P.s. I always give credit to your recipes! i have told so many people to look you up!! <3
Thank you so much, Katherine! I’m really delighted to hear that you’ve been enjoying my recipes so much. So glad this bread turned out well with TJ’s gluten-free flour! Now I can make it for my gluten-free friends. Thank you for sharing my blog with your friends!
Thanks… I added just a little bit of almond meal in place of some flour. It turned out really good. It was my first banana bread and the whole family LOVED IT!! Thanks for all of your wonderful recipes :)
Awesome, glad to hear it!
Hi!
Thanks for this recipe! I am on the elimination diet which makes it really hard to make banana bread. Fortunately, I am at the stage where I can eat eggs again so I could make this. I made the gluten free version with Bob’s Red Mill and it was great, couldn’t even tell it was GF! I also added 1-1/4 tsp Xantham Gum to hold it together because GF baked goods are often crumbly. I also used flax milk instead of cow milk :)
I’ve used almond meal and it was amazing. Very moist. I’ve also used whole rolled oat flour. You do need to use more baking soda with these, like 1 or 2 teaspoons more.
do you know what the conversion was?
im trying it right now…crossing my fingers. already had it in the oven when i saw the comment that it wont work.
No. almond meal/flour kind of makes bread pudding.
I really love the sound of this banana bread! Honey and banana for the win!
Yum – thank you and have a wonderful week.
Thank you, Liz! You, too.
I love the white whole wheat flour from Trader Joe’s and I’ll bet it would be perfect in this banana bread. This would be great to make ahead and have for guests over the holidays.
I love that flour, too!
Yes! I’ve been looking for a healthier banana bread recipe lately. This looks like a winner.
Love this healthy version. Thank you!
It would be great if you would state your recipe ingredients in weights – thereby making it easy to replicate.
I will give that some more thought!
Yes please! It would be very handy indeed, especially for people outside of the US who don’t use cups to measure with
This bread sounds great, but I’d be very cautious about claiming it’s healthy if you use vegetable oil – from what I’ve been learning, vegetable oil is anything but healthy. I’m definitely keeping the recipe, for if I need to make banana bread. I love the idea of making it with coconut oil.
Hi Susan, that’s a valid point. I know vegetable oil will work in this recipe, so I added it as an option for those who would ask. I find that “healthy” is entirely relevant—some people still don’t believe that coconut oil is healthy, some people think that only gluten-free soaked grains are healthy… I’m trying to offer a banana bread that is healthier than the American standard and accessible, too. All that said, I’ll make a note about choosing quality vegetable oil!
Kate, good point about what people view as healthy. I based my comment on the fact that vegetable oil is not only usually highly processed, but also the fact that it is generally very high in Omega 6 fatty acids, which the general American diet is way too high in. Your banana bread is definitely healthy compared to most.
A note about the vegetable oils. I worry about those too. I have been making breads with grape seed oil recently. So yesterday I doubled this recipe using grape seed oil, whole wheat flour, walnuts and dried cranberries. All because they were around.
I bumped up the oven to 340 degrees and one loaf took 65 minutes and the other 60 minutes. I just had a slice with coffee for breakfast. Delicious, total keeper!
Coconut oil isn’t healthy. Heart healthy oils are very limited, grapeseed, sunflower, and olive oils are heart healthy…but coconut oils can cause plaque build up in arteries right along with Palm oil. Oils are always touchy things in the baking world…a necessary evil.
I would recommend you read the book “The Coconut Oil Miracle” by Dr. Bruce Fife before misleading people. It does matter what kind you use. An Organic Unrefined Extra Virgin Coconut oil is the best.
I have been using organic coconut oil for over two years now. I’ve never had a cholesterol problem, but my my “good” cholesterol was always on the lower side of normal and my “bad” cholesterol was always on the upper side of normal, but both within the normal range. Since introducing coconut oil into my diet, along with the olive oil I had been using and dropping the vegetable oil completely, my good cholesterol has come up to a much better level and my bad cholesterol has dropped even lower. My primary care physician asked what I had changed in my diet, because it’s very difficult to make a significant change in your good cholesterol while still lowering your bad. I explained the coconut oil to her and she agreed that she has heard all the same good things about it, but has not sewn enough published medical studies to recommend it. She said to just keep doing what I’m doing, because it’s clearly working out good for me. I’ll be using coconut oil in my banana bread. I also use it in pie crusts. I just freeze it first. They come out flaky and delicious and with a slight coconut flavour that often enhances the pie.
Whoa! A feast for the eyes and tummy! Being a banana fanatic, I’m always looking for new things to make with my abundant supply of overripe bananas and this fits the bill. Thanks for sharing another gorgeous/delicious/can’t-wait-to-eat-this recipe!
Thank you, Amy! Hope you love it!
I actually made this already because the bananas on my counter were stressing me out as they continued to ripen, and there’s nothing I dislike more than eating an overripe banana…unless it’s in bread. This turned out so beautiful. I don’t usually comment, but I have to say that this is your niche – cooking, baking, recipes. Everything I’ve made from this blog (and I’ve made a lot of the recipes) has been so, so good. I followed your recipe exactly for this bread, and it was delicious (feeling the fullness effects of overeating it right now, actually), and sliced perfectly. Other banana breads I’ve made will crumble or smash when sliced, but this was perfect. Thank you for sharing your talents with the rest of us!
Thank you so much, Molly! I’m really glad you’ve been enjoying my recipes (this bread included!). Yay! And I’m with you on overripe bananas—yuck, unless they’re in banana bread.
This is sooooo delicious! I just finished the third of a batch that I put in a mini muffin pan. The small loaf pan is still in the oven. I gotta say this is the best, actually only delicious, healthy recipe I’ve come across. I was hesitant on the coconut oil coz whenever I use it, you can really taste and smell it in the final product. But this tastes absolutely amazing. Thank you! Greetings from Hong Kong
Molly is right…Kate’s recipes have never failed to please…and this banana bread was no exception. With cranberries in season I threw in a bunch which added a unique tartness to the sweetness of the bananas…
Ps…I made your pumpkin pancakes for the family on Sunday morning and they were amazing!!
Thank you, John! So glad you’re enjoying my recipes. Cranberry banana bread sounds awesome!
This looks good, just wondering….could you use Coconut Flour or Self-rising flour and omit the baking soda or salt when using Self-rising flour ?
Hi! Coconut flour behaves much differently from regular flours (it absorbs a ton of moisture, which can produce a dry loaf), so I wouldn’t use that. I’m also not sure about self-rising flour because it contains baking powder instead of baking soda, and I’m not sure how the amounts will compare. I’d stick with whole wheat or all-purpose flour for this recipe, if possible.
I clicked on this recipe hoping I’d be able to make it vegan!! My boyfriend’s favorite food is bananas, and he looooves when I make him banana bread. He’ll definitely love this!
Perfect! Hope you both love it!
Kate,
I can’t wait to try this recipe; I love the addition of maple syrup. I also love the fiesta loaf pan. Food almost tastes better when it comes out of a pretty dish. Thanks for sharing!
Thanks, Amber! I hope you love the bread. I totally agree about pretty dishes! :)
Healthy banana bread and looking so good! Yummy!
I could do with a good couple slices right now. Definitely will be making this and soon. Hugs to Cookie :-)
Looks great! How long would you say this keeps for and should it be stored in the fridge? Thanks x
Hi Suzanne! I’m sorry, I should have included those details in the recipe notes. Adding them next. This bread is pretty moist, so it will only keep at room temperature for a couple of days. The refrigerator is a safer bet; I bet it will last for up to a week in there. For even longer storage, slice the bread and freeze it. You can defrost individual slices by letting them rest at room temperature or warming them in the toaster or microwave for a little bit.
Superb recipe !
Kate surely I will try this .
Have a nice day !
Thank you, Rogy! I hope you love it!
MMMMmmmm Yes! This looks so yummy! I love that it’s healthy enough to be perfectly acceptable for breakfast!
Right?! I had a slice for breakfast yesterday with almond butter on top.
Banana bread is my mom’s favorite (her face lights up when I say I’m making a loaf). I love this lighter, healthier take of your recipe!! Will add nuts for her when I make it!! Great recipe as usual!!
Thank you, Deborah! I hope your mom loves it!
What a delicious looking banana bread. I love the dish, it’s gorgeous.
That loaf pan is gorgeous. And the banana bread sounds perfect- wholesome and hearty and not too sweet. Everyone needs a great banana bread recipe in their back pocket.
Recipe is currently in my oven…I tried the lentil soup last week and it was a success.I can’t wait to see how this is going to turn out! Perfect for these windy LA days <3 thank you for your recipes!!!
Hope it turned out wonderfully! Thanks, Maria!
Thank you, Allyson!
I run a daycare from my home and all the kids loved it (and I’ve got a VERY picky kid)! I didn’t have any eggs on hand so I used flax seed instead. Turned out wonderfully.
Thanks for all you do. Love your blog! :D
Thank you, Dani! Happy to hear that this one passed your picky one’s taste test! Hooray!
Hi Dani, how much flaxseed did you use ? I have heard you can use it instead of eggs, but didn’t know how much….Thanks
I used 3 tablespoons of ground flax seed mixed with about a half cup of hot water. It turned out beautifully!
Awesome! Thanks for sharing, Dani.
coconut oil in banana bread is the best! love all the healthy substitutions in this classic
Totally with you – banana bread = ultimate comfort food. Love that your recipe is pretty healthy too (or at least about 1000x healthier than mine!). I could probably still justify adding dark chocolate chunks though…. <3
I say, two thumbs’ up to dark chocolate chunks!
Banana bread is my new favorite. I have just discovered it recently. Love your posts. Thank You!
Hello!
Would gluten free all purpose blaking flour work as well? Specifically Bob’s Red Mill brand. Thanks in advance!
I’ve heard that brand of GF flour works great!
Another great recipe! I used baking powder instead of baking soda and it came out great! Thanks Kate.
Thank you, Ruth!
How much baking powder did you use?
Hi Kate! I just made this banana bread using Bob’s Red Mill gluten free 1 to 1 baking flour and it is delicious! I used the same amount of gf flour as you did wheat flour and I didn’t change anything else. Thanks for the recipe!
Thanks, Angela! Glad to hear it!
I made this banana bread last night and am enjoying it for breakfast this morning! Lovely recipe!
Thank you, Jenni!
I made this banana bread using my own Gluten Free flour mix and added Elderberries and pecans. It baked into a light textured loaf and I loved how it was just sweet enough! I also sliced and froze half then toasted the slices for breakfasts. The bread maintained its nice crumb. I will definitely make this again.
Thank you, CP! Glad it turned out well with your flour mix. Your version sounds delicious!
This is how much I trust you. Without baking a test loaf for myself first, I just made three loaves to share with others. I almost never follow a recipe exactly, but I knew yours would be perfect as is. And it is! All I added were chopped dates and this bread is so delicious I’m proud to share it. Thank you!
Oh yay, thank you Shannon! That means a lot! I’m glad the banana bread turned out great for you.
This is a fantastic recipe! I was a little skeptical about the white whole wheat flour and using only honey as the sweetener but it totally works. Thanks for giving us a healthy version of one of our favorite snacks.
Yay! Thanks, Nguyet. Glad this recipe won you over. :)
Thank you so much for this great recipe! I doubled it, and it made two beautiful loaves. It is absolutely perfect.
Thanks, Katie! Happy to hear it!
I made this bread yesterday for my partner and I, we enjoyed it over a hot cuppa whilst listening to the rain teem down outside. It was divine! Such a treat especially because we don’t eat sugar. It was also helpful how you wrote what the temp in celsius should be, far easier than having to jump on google as usual to find out!
Thank you, Naomi! I’ll try to start including Celsius in my recipes!
Hi Kate. Yesterday I made the banana bread. It was awesome! Thank you so so much. I was happy that no white sugar was used. Sooo healthy! I would like to have a healthy chocolate cake recipe. ☺
Thank you, Bindu! I’ll try to come up with a chocolate cake for you!
I use rice syrup instead of honey or maple syrup. Rice syrup is the only sweetener that is fructose free.
Kate, I love so many of your recipes, and this was no exception. I’ve never baked anything outside of boxed brownies when I was a kid, so anything else is intimidating for me. This was so easy and super healthy. I made it with olive oil, water, and honey, and added chopped walnuts. Delicious! my bananas weren’t super ripe but I kinda liked it like that, as I don’t have much of a sweet tooth. Making another batch today to bring to a friend tomorrow. Thank you!
Thank you, Lisa, for taking the time to say so! I’m so glad your banana bread baking experience turned out well. Happy holidays!
Can I take oil out all together? Do I need an alternative or will work just the same?
Hi Michaela, I’m not sure how it would turn out if you omitted the oil altogether. I have heard that applesauce makes a good substitute for the oil, though.
I realize this is a really old comment but I wanted to add my experience anyways: I used applesauce to replace the oil and it worked great!! I had to bake longer than anticipated but no big deal.
I love this recipe. I used spelt flower as that as all I had, and applesauce since I rang out of coconut oil. I also added a small amount of mini chocolate chips, pecans and toasted unsweetened coconut.
Thank you!
Thank you, Sasha! I’m glad it turned out well for you!
I NEVER comment on blogs etc but this bread is so good I just have to. Made muffins with coconut oil/ maple syrup/almond milk/gluten free flour/pecans- they were to die for. Whole family loved them. Filling too. Course it would help if I stopped after eating just one…..
Thank you so much for taking the time to comment, Grainne! I’m glad the banana bread turned out great for you!
Hiya, would buckwheat flour work? I have it sitting in my cupboard, wondering if it would affect it!!
xx
Hi Maddie! Buckwheat flour is gluten free, so it’s a whole different animal. I think you’ll end up with a dense loaf.
Hey Rica, I don’t know if you’ll see this as it is almost 3 years old but I was scrolling through the comments to see if anybody asked about buckwheat flour. Did you ever use the buckwheat flour? And if so how did it turn out? Thanks
Hi Kate,
Awesome recipe..i want ask if i can make these breads in microwave..?
Hi Richa, I don’t think it would turn out the same. I have never tried baking quick breads in the microwave.
Hi Kate, I needed a healthy banana bread recipe to use up extra bananas my husband got at the feria. We live in Costa Rica where many of the bananas are smaller, so I’m glad you said the amount of mashed bananas in cups not just the number of bananas – I had to use 6! We also used whole wheat flour since I’ve never seen white whole wheat flour here. Anyway, it turned out great, and the entire loaf was devoured for breakfast by our 5 kids. Next time I think I need to make 2 loaves! Thanks for sharing. :-)
Hi Nancy, I’m so glad your family enjoyed the banana bread! Thank you for letting me know!
Just used your yummy recipe to make muffins! Ooooh…they are a big hit in my house! Not sure there will be any left for tomorrow! ;) Thanks so much!
Hooray! Thank you, Caroline.
That’s a great idea.. Veer yum!
I searched for the the perfect banana bread recipe because I bought an enormous bag of very ripe bananas for $4 at the store. After trying this recipe I made 7 more loafs for everyone to take home at thanksgiving. The bread was a hit and I love that there’s no added sugar. I tried some loafs with honey and some with syrup. I honestly couldn’t tell the difference they were all delicious!
Seven loaves! I wish I’d gotten one. ;)
We made this last night and we subbed oat flour (made in the vitamix) for the wheat flour and it turned out delicious. It’s a tad bit crumbly and since we’re not gluten free, I think next time we’ll do half and half on the oat/wheat. But it definitely works with just oat if anyone asks you for a gf alternative. We used maple syrup. What I loved about this is banana bread is usually too sweet for me but this was perfect! Thanks.
Joelle, thank you so much for sharing your results! I’m glad it turned out well with oat flour, albeit a little crumbly.
this.bread.is.amazing. Made this last night with a cup of Bob’s Gluten-Free flour, and then realized I didn’t have enough so I had to use an additional 3/4 C. of some whole wheat pastry flour – i was uncertain if it would work out mixing the two, but it did. This bread is amazingly good and super easy, especially in a KitchenAid stand mixer. Thank you for this!
Thank you, Chelsea! Glad to hear it!
This bread is fantastic! I used flax eggs and kefir instead of the eggs and milk, and it worked perfectly. I also added just a sprinkle of brown sugar on the top, as per my mom’s technique :) It created a little crust on top of sugary goodness. This is delicious with a good cup of coffee and a Saturday morning :) Thanks, Kate! Your recipes never fail, and always become my go-tos!
Thank you, Alyssa! Your version sounds so good! :)