Soft, brown butter banana bread with crunchy cinnamon topping
This Brown Butter Cinnamon Banana Bread Classic banana bread is taken to a whole new level. The bread is made with rich brown butter and ripe bananas, creating a moist and flavorful loaf that is hard to resist. The highlight of this recipe is the crunchy cinnamon topping, which adds delicious texture and a burst of cinnamony sweetness to every bite. Perfect for breakfast, a snack, or dessert, this banana bread is sure to become a favorite.
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Why you'll love this:
You’ll love this banana bread for its deep, nutty flavor from the browned butter and its moist, tender crumb. The crunchy cinnamon topping adds a sweet and spicy contrast that elevates this banana bread from ordinary to extraordinary. The combination of ripe bananas, Greek yogurt, and two types of sugar ensures that the bread is both moist and flavorful. This recipe is easy to follow and produces a bakery-quality loaf that you can enjoy any time of day.
Perfect opportunity:
This Brown Butter Cinnamon Banana Bread This banana bread is perfect for weekend brunches, afternoon snacks, or as a comforting treat with your morning coffee or tea. It’s also a great way to use up overripe bananas and turn them into something special. Whether you’re baking for yourself, your family, or guests, this banana bread is sure to impress with its rich flavor and crunchy topping.
Decorating tips:
For a rustic finish, you can add a few extra banana slices on top of the bread before baking. This not only looks great, but also intensifies the banana flavor. If you want to take it a step further, drizzle the baked bread with a simple glaze made from icing sugar and milk. Serve the bread on a wooden board or a simple white platter to show off its golden color and crunchy topping.
Ingredients:
For the banana bread:
- 113 g unsalted butter, cut into equal slices
- 200 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- A pinch of salt
- 3 large ripe bananas, mashed
- 2 large eggs
- 75 g Greek yogurt
- 50 g granulated sugar
- 100 g brown sugar, packed
- 1 tablespoon vanilla extract
For the cinnamon crunch:
- 60 g all-purpose flour
- 58 g unsalted butter, softened
- 100 g of brown sugar
- 1 teaspoon cinnamon
Instructions:
- Brown the butter:
- In a saucepan, melt the butter over medium heat. Continue to cook, stirring constantly, until the butter is golden brown and has a nutty aroma. Be careful not to burn it.
- Pour the hazelnut butter into a bowl and let it cool to room temperature.
- Prepare the Cinnamon Crunch:
- In a separate bowl, combine softened butter, flour, brown sugar and cinnamon. Mix until crumbly.
- Place the cinnamon crunch mixture in the refrigerator while you prepare the banana bread batter.
- Prepare the banana bread dough:
- Preheat your oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, cinnamon, salt, baking soda and baking powder.
- In the bowl with the cooled hazelnut butter, add the granulated sugar and brown sugar. Whisk until well combined.
- Add the mashed bananas, Greek yogurt, eggs and vanilla extract to the butter-sugar mixture. Beat until the mixture is smooth and lighter in color.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until well combined, being careful not to overmix.
- Assembly and cooking:
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon crunch mixture over the batter.
- Pour remaining batter over cinnamon crunch layer, spreading evenly. replaces the word nice with emptyp with remaining cinnamon crunch mixture.
- Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and serve:
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Cut and serve banana bread warm or at room temperature.
Appreciate!