Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

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I love banana bread a lot of ways–nuts, chocolate chips, peanut butter, spices, fruit, plain? SURE! But, my favorite banana bread iteration probably involves streusel because I cannot resist a crumbly, sugary, buttery topping. I just can’t.

This version involves lots of cinnamon and everyone’s favorite darling–brown butter. It’s sweetly spiced with a crumbly topping and toffee-like notes from the browned butter. And, I went even further, I gilded the banana (that’s the saying, right?) and added a super simple brown butter + honey drizzle. It takes this bread over the top and makes it something extra special…I mean, what’s more special than a triple-brown-butter (streusel! batter! drizzle!) situation?

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Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

Adapted from Betty Crocker

Makes 1 loaf

Topping:

3 tablespoons flour

3 tablespoons sugar

1 teaspoon cinnamon

dash of salt

2 tablespoons browned butter

Batter:

3 very ripe bananas

6 tablespoons browned butter

1 cup sugar

1 egg

2 teaspoons vanilla extract

1/4 cup greek yogurt

1/4 cup milk

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

Preheat the oven to 350ºF and spray a 9×5 inch loaf pan with cooking spray.

Brown the butter for the topping and batter in a skillet by melting 1 stick of butter (8 tablespoons) over medium heat until the butter foams. As the foam subsides, continue heating, stirring occasionally until the milk solids become deep brown and the butter smells like toffee. Remove from the heat and scrape into a heatproof dish to cool.

In a small bowl stir together the topping ingredients, including 2 tablespoons of the browned butter.

In a bowl, mash the bananas and whisk in the remaining 6 tablespoons browned butter, sugar, egg, vanilla, greek yogurt, and milk. In a seperate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the banana mixture to the flour mixture and fold until just combined. Scrape the batter into the prepared pan and sprinkle evenly with the topping mixture. Bake in the center of the oven for about 1 hour or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before serving.

Brown Butter Honey Drizzle

This drizzle is totally optional, but pushes this bread over the top.

Brown 2 tablespoons of brown butter in a skillet (go ahead and brown 2 additional tablespoons with the 8 mentioned above, 10 tablespoons total). Stir the 2 tablespoons of brown butter with 4 tablespoons of honey, warm in a skillet if it doesn’t seem to be coming together. Drizzle over the whole loaf of bread or on each slice as you serve it.

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Chocolate Cupcakes with Goat Cheese Frosting & Cherry Jam Middles

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Happy (almost) Valentine’s Day! Do you have any traditions surrounding this much divided holiday? I realize a lot of people throw old St. Valentine a lot of shade, but I’m not one of those. Back in my single-lady-daze I would make all of my girlfriends snarky Valentine’s and we’d do dinner or something else fun. These days, we NEVER go out on the actual day. We celebrate our anniversary of dating (TEN years this year, ya’ll!) this Valentine’s day because I invited Sean to my lady-date thing (why?! so dumb) which was at a Mexican restaurant (Bertha Miranda’s in Reno, to be exact) and I remember asking a girl in the hall of my dorm if my outfit was cute ’cause I was nervous even though there was like a whole girl gang and lone old Sean. I mean I really like-liked him! Anyway, we haven’t actually gone out since then because we are total hermits and love to either get take-out (Chinese! eaten from the carton) or make something at home and eat it on the couch and watch something we’ve DVR’d…which I realize is super romantic, I know…but, makes Valentine’s Day this year as parents SUPER easy and exactly no different than years before. We’ll save the going out for, like, a weekday in March or something.

Anyway, CUPCAKES! I made these cupcakes after failing that cake I mentioned last week–which was pink velvet and totally delish for the record, but a disaster and just didn’t feel like me…whatever that means. So, I re-worked it into something, I think, is truly magical. There are 3 parts to this cupcake dream.

First, the chocolate cake base. Dudes, these cupcakes are my favorite ever. They make exactly 12 cupcakes and come together with just one bowl and a measuring glass. I came up with this recipe a few years ago (for these PB+chocolate guys) and it’s my perfect cupcake. Tender and moist with a fine crumb and perfectly domed tops. Second, there’s a goat cheese frosting! Think classic cream cheese frosting with the tang of goat cheese. It’s our new household favorite and I imagine it would be amazing on carrot cake. Third, the filling is a mix of the frosting with some cherry jam. I realize I’m missing a photo of the jammy middles, but there’s evidence of them on my Instagram…pinky swear. I mixed the jam with some of the frosting because I really dislike what happens when jam meets cake and then just sits there bleeding into one another. Some people are into it, I’m not. I imagine you could just spoon some jam in there and call it a day and they’d still be super delicious. All of the flavors together works super well–rich chocolate, fruity cherry, and tangy goat cheese. These are definitely cupcakes worth sharing with people you not only like, but you like-like.

 

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Chocolate Cupcakes with Goat Cheese Frosting & Cherry Jam Middles

Cupcakes:

1 cup all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup canola oil

1/2 cup buttermilk

2 eggs

2 teaspoons vanilla extract

Goat Cheese Frosting:

4 ounces (1/2 cup) softened, unsalted butter

4 ounces softened cream cheese

4 ounces softened goat cheese

4 cups confectioners sugar

Cherry Filling:

3 tablespoons cherry jam

1/4 cup goat cheese frosting

Preheat the oven to 350ºF land line a 12-cup muffin tin with paper liners.

In a mixing bowl, whisk together all of the dry ingredients for the cupcakes. Whisk measure out the oil and buttermilk in a large measuring cup and whisk together along with the eggs and vanilla. Add the buttermilk mixture to the dry mixture in the mixing bowl and fold until combined. Divide the batter between the lined muffin cups, filling each about 3/4 full. Bake in the center of the oven for about 25 minutes, or until a toothpick in the center of a cupcake comes out clean and the tops of the cakes spring back to the touch. Remove from the oven and cool completely on a wire rack before frosting. The cupcakes can be made 1 day ahead and stored, cooled, in an airtight container at room temperature.

Before frosting, scoop out small wells in the centers of the cupcakes, I used a melon baller for this task, leaving about a 1/2 inch rim around all sides of the cupcake. You can use a pairing knife for this, as well.

For the frosting, beat together the butter, cream cheese, and goat cheese until combined. Gradually add in the confectioners sugar until combined well. The frosting should be soft, but hold it’s shape enough to pipe. If it’s too loose, add more confectioners sugar (1/4 cup at a time) until desired consistency is reached. Scoop 1/4 cup of the frosting into a small bowl and stir together with the cherry jam. Fill the wells you made in the cupcakes with the cherry jam and frosting mixture. Either pipe or, carefully spread, the remaining frosting onto the cupcakes, making sure to conceal the filling. Decorate with sugar decorations or sprinkles, if you want.

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Triple Lemon Streusel Cake

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Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

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Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.

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