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Moist Banana Bread with Brown Butter and Cinnamon Sugar Crust

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A moist and tender banana bread with a rich, nutty flavor from browned butter and a crisp cinnamon sugar crust. Perfect for breakfast, snacks, or dessert with a comforting and slightly fancy twist.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 300g or 10.5 oz)
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 6 tablespoons (85g) of unsalted butter. Stir frequently as it foams and begins to brown (about 5 minutes). Look for a golden color and a nutty aroma — but don’t let it burn. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  3. Mash Bananas: In a large mixing bowl, mash 3 ripe bananas (about 300g) with a fork or potato masher until mostly smooth with a few small lumps left for texture.
  4. Add Wet Ingredients: Stir the cooled browned butter into the mashed bananas, then add 3/4 cup (150g) granulated sugar, 1 beaten large egg, and 1 teaspoon vanilla extract. Mix well until combined.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet banana mixture, folding gently just until combined. Don’t overmix — a few streaks of flour are okay. The batter will be thick and moist.
  7. Pour and Top: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the cinnamon sugar mixture (2 tablespoons sugar + 1 teaspoon cinnamon) evenly over the surface.
  8. Bake: Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the crust browns too quickly, tent the loaf with foil after 40 minutes.
  9. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Watch the butter carefully when browning to avoid burning; stir constantly and remove from heat at a golden color and nutty aroma. Do not overmix the batter once flour is added to avoid dense bread. Tent the bread with foil if the crust browns too quickly. Let the bread cool completely before slicing for best texture. For gluten-free, substitute flour with almond flour or a gluten-free blend. For dairy-free, use browned coconut oil and dairy-free milk. Frozen bananas can be used if thawed and drained.

Nutrition

Keywords: banana bread, brown butter, cinnamon sugar crust, moist banana bread, easy banana bread recipe, quick banana bread, homemade banana bread

Find it online: https://lirafood.com/moist-banana-bread-with-brown-butter-and-cinnamon-sugar-crust-easy-recipe/