Description
This Best Ever Banana Bread with Cinnamon Crunch is a perfectly balanced, ultra-moist loaf with a delightful cinnamon-sugar topping. Made with ripe bananas, browned butter, and a hint of cinnamon, it offers a rich, silky texture and irresistible flavor, making it the ultimate homemade treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (113g)
- 2 eggs, cold
- 1 tsp vanilla extract
- 3 large extra ripe bananas, mashed (about 400g)
- 1/2 cup sour cream (120g) – can be substituted with yogurt
Dry Ingredients
- 1 3/4 cups all purpose flour (195g)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon + 1 tbsp sugar for the cinnamon crunch (optional)
Sugars
- 1/4 cup granulated sugar (55g)
- 1/2 cup packed light brown sugar (100g)
Instructions
- Preheat and prep pan: Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper and greasing it with butter. This prevents sticking and helps the bread release easily later.
- Brown the butter: In a nonstick saucepan over medium-low heat, melt the unsalted butter. Continue stirring until the butter turns brown and fragrant, adding a nutty depth to the bread’s flavor.
- Add sugars and stir: Reduce the heat to the lowest flame, add the granulated sugar and packed light brown sugar to the browned butter, and stir for 1-2 minutes until combined well and slightly melted.
- Mix eggs and vanilla: Remove the pan from heat and let it cool for about 5 minutes. Then add the cold eggs and vanilla extract, whisking vigorously for 1-2 minutes until the mixture is smooth and silky.
- Combine bananas: Stir in the mashed ripe bananas until fully incorporated into the wet mixture.
- Incorporate dry ingredients: Sift together the all-purpose flour, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
- Fold in sour cream: Finally, fold in the sour cream to add moisture and richness to the batter.
- Prepare for baking: Pour the batter into the prepared loaf pan. Sprinkle the cinnamon and sugar mixture evenly on top to create a delicious cinnamon crunch crust.
- Bake: Bake the banana bread in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean and the top has a nice golden-brown color.
- Cool and serve: Let the bread rest in the loaf pan for 20 minutes. Then carefully remove it from the pan, slice, and enjoy the moist, flavorful banana bread with its signature cinnamon crunch topping.
Notes
- Truly the best banana bread you’ll ever eat: perfectly balanced in flavor and ultra moist without being dense.
- The browned butter adds a deep, nutty flavor that elevates this banana bread above the rest.
- The cinnamon sugar topping is optional but highly recommended for a delightful crunch and extra flavor.
- You can substitute the sour cream with yogurt if desired to maintain moisture and tanginess.
- Ensure bananas are extra ripe to maximize the natural sweetness and moisture.
- For an even richer bread, try adding chopped nuts or chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
