Easy Banana Bread with Brown Butter and Cinnamon Crumble
Just an unfancy way to get rid of those overripe bananas
Ingredients
For the banana bread
- 115 g unsalted butter
- 3 ripe bananas mashed (approx. 300g peeled)
- 150 g brown sugar or 100g if you prefer less sweet
- 2 large eggs
- 1 tsp vanilla extract about 5 ml
- 190 g all-purpose flour
- 1 tsp baking soda about 5g
- 1/2 tsp salt about 3g
- 1/2 tsp ground cinnamon
- Optional: 75g chopped walnuts or chocolate chips
For the cinnamon crumble (optional but amazing):
- 30 g unsalted butter softened
- 30 g brown sugar
- 30 g all-purpose flour
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch (23x13 cm) loaf pan or line with parchment paper.
- Brown the butter: Melt the 115g of butter in a small saucepan over medium heat. Stir until it foams, turns golden, and smells nutty (about 5–7 minutes). Set aside to cool slightly.
- In a large bowl, whisk together mashed bananas, brown sugar, eggs, vanilla, and the browned butter.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Stir the dry ingredients into the wet just until combined. Fold in optional walnuts or chocolate chips.
- Make the crumble: Use a fork to mix butter, sugar, flour, and cinnamon until crumbly.
- Pour batter into the pan, then sprinkle the crumble on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool 10–15 minutes in the pan before transferring to a wire rack.
Notes
You can just use melted butter or a light flavored oil in place of the brown butter. The crumble will lose its crispiness overnight, but is still delicious.