Brown Butter Cinnamon Banana Bread
The epitome of autumn baking - soft, moist banana bread with rich vanilla cream cheese frosting and pools of cinnamon butter swirled on top.
Equipment
Ingredients
Batter
ripe banana (ripe)
300 g
unsalted butter (browned)
85 g
egg
1 piece
caster sugar
100 g
soft light brown sugar
80 g
plain white flour
185 g
baking powder
1 tsp
baking soda
0.25 tsp
salt
0.25 tsp
semi-sweet dark chocolate (chopped)
175 g
Cream Cheese Frosting
cream cheese
250 g
icing sugar
45 g
vanilla bean paste
0.25 tsp
Cinnamon Butter
unsalted butter
15 g
cinnamon powder
1 tsp
Instructions
Preheat oven
Preheat oven to 170°C (fan assisted)
Brown the butter
In a saucepan on medium-high heat, add the butter and brown for around 5 minutes until browned
Prepare loaf tin
Grease a rectangular baking tin (23x12 cm) with a small amount of butter and place a strip of baking paper in the centre
Make banana bread batter
Smash bananas into paste, add browned butter and egg, whisk. Add sugars and whisk, then add flour, baking powder, salt and soda, whisk until combined
Add chocolate
Add chopped chocolate and combine with a wooden spoon
Bake banana bread
Spoon batter into loaf tin. Cover with tin foil or baking paper. Bake for 50 minutes or until fork comes out clean. Remove cover after 40 minutes
Cool completely
Leave to cool completely in the loaf tin. Cover with cling film and leave at room temperature overnight if frosting next day
Prepare cream cheese frosting
In a bowl, whisk cream cheese, vanilla and icing sugar. Taste and adjust sweetness if needed
Prepare cinnamon butter
In a saucepan, add butter and cinnamon powder, melt and mix together
Assemble and serve
Remove banana bread from tin, add frosting and puddles of cinnamon butter on top. Swirl the butter, slice and enjoy
Original recipe
Storage
Store unfrosted bread wrapped at room temperature up to 2 days. Frosted bread should be refrigerated. Can be frozen without frosting for up to 1 month.
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