My classic, fail-safe banana bread recipe but pimped up with extra cinnamon and a vanilla cream cheese frosting with cinnamon butter. The epitome of autumn/fall baking. I hope you love this brown butter cinnamon banana bread as much as I do!
Ingredients
These are the ingredients that you need for the main banana bread in this recipe:
Banana
Butter
Eggs
Caster Sugar
Soft Light Brown Sugar
Plain white flour
Baking powder
Baking soda
Salt
Semi-sweet dark chocolate (I use Bourneville for this)
Browning the butter before adding to the mashed banana adds an extra layer of richness and a toasty flavour that makes this banana bread even better. Pairs really well with the cinnamon!
Instructions
You are going to start by forming your banana bread batter. Mash the bananas, add the wet ingredients, then the dry. Fold in the chocolate chunks and then bake! I like to bake it partially covered to prevent the top of the banana bread from browning too much.
Substitutions
If you fancy something slightly different, you could substitute ingredients in these muffins to switch it up!
- Chocolate - instead of semi-sweet dark chocolate, you could choose milk or even white. This will make the whole recipe sweeter but up to your preference!
- Without cream cheese frosting - use could leave cream cheese frosting and cinnamon butter off this if you just want a classic banana bread. I promise it is DELICIOUS even without the frosting.
Equipment
All you need for this recipe is a mixing bowl, whisk, wooden spoon and a loaf baking tin.
Storage
This banana bread lasts up to 3-4 days. The fruit on top is the part which will go off quicker! You can just leave that bit out if you want.
Brown Butter Cinnamon Banana Bread
Ingredients
- 300 g banana
- 85 g unsalted butter
- 1 medium egg
- 100 g caster sugar (super-fine)
- 80 g soft light brown sugar
- 185 g plain white flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 175 g semi-sweet dark chocolate chopped
Topping:
- 250 g cream cheese
- 3-4 tablespoon icing sugar
- ¼ teaspoon vanilla bean paste
- 1 tablespoon unsalted butter
- 1 tsp cinnamon powder
Instructions
- Pre-heat your oven to 170°C/ 338°F (fan assisted).
- In a saucepan on medium-high heat, add the butter and brown for around 5 minutes, until browned.
- Grease a rectangular baking tin (23x12 cm) with a small amount of butter and place a strip of baking paper in the centre.
- Smash the bananas up with a fork, forming a paste. Add the browned butter and egg. Whisk. Add the sugars, whisk. Finally add the flour, baking powder, salt + soda to the bowl, whisk until combined.
- Add your chopped chocolate (leaving a handful aside for the top) and combine with a wooden spoon. Spoon your banana bread mixture into the loaf tin.
- Cover with either tin foil or baking paper. Bake the banana bread for around 50 minutes, or until a fork comes out of the middle clean. I took the baking paper cover off after about 40 minutes. Leave to cool completely in the loaf tin. I put the frosting on the next day so simply covered the tin with cling film once it was cool and left on the side at room temp.
- When ready to eat: in a bowl, whisk cream cheese, vanilla and icing sugar. Taste and add more icing sugar if you want it sweeter!
- In a saucepan, add butter and cinnamon powder, melt and mix together. Remove the banana bread from the tin, add the frosting and puddles of the cinnamon butter on top. Swirl the butter, slice and enjoy!
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