This Cinnamon Crunch Brown Butter Banana Bread takes classic banana bread to a whole new level. The bread is made with rich, nutty brown butter and ripe bananas, creating a moist and flavorful loaf that’s hard to resist. The highlight of this recipe is the cinnamon crunch topping, which adds a delightful texture and a burst of cinnamon sweetness to every bite. Perfect for breakfast, a snack, or dessert, this banana bread is sure to become a favorite.
Why You’ll Love This:
You’ll love this banana bread for its deep, nutty flavor from the brown butter and its moist, tender crumb. The cinnamon crunch topping adds a sweet, 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 results in a bakery-quality loaf that you can enjoy any time of day.
Perfect Occasion:
This Cinnamon Crunch Brown Butter 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.
Decoration Tips:
For a rustic finish, you can add a few extra slices of banana on top of the loaf before baking. This not only looks beautiful but also intensifies the banana flavor. If you want to take it a step further, drizzle the baked loaf with a simple glaze made from powdered sugar and milk. Serve the bread on a wooden board or a simple white platter to highlight its golden color and crunchy topping.
Ingredients:
For the Banana Bread:
- 113g unsalted butter, cut into equal slices
- 200g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 3 large ripe bananas, mashed
- 2 large eggs
- 75g Greek yogurt
- 50g granulated sugar
- 100g brown sugar, packed
- 1 tablespoon vanilla extract
For the Cinnamon Crunch:
- 60g all-purpose flour
- 58g unsalted butter, softened
- 100g 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 turns golden brown and has a nutty aroma. Be careful not to burn it.
- Pour the brown butter into a bowl and let it cool to room temperature.
- Prepare the Cinnamon Crunch:
- In a separate bowl, combine the softened butter, flour, brown sugar, and cinnamon. Mix together until the mixture forms a crumbly texture.
- Place the cinnamon crunch mixture in the refrigerator while you prepare the banana bread batter.
- Prepare the Banana Bread Batter:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- In the bowl with the cooled brown butter, add the granulated sugar and brown sugar. Whisk until combined.
- Add in the mashed bananas, Greek yogurt, eggs, and vanilla extract to the butter-sugar mixture. Whisk until the mixture is smooth and lighter in color.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined—be careful not to overmix.
- Assemble and Bake:
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon crunch mixture over the batter.
- Pour the remaining batter on top of the cinnamon crunch layer, spreading it evenly. Top with the remaining cinnamon crunch mixture.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- Slice and serve the banana bread warm or at room temperature.
Enjoy!
