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?

[recipe]

Print Recipe

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 Peanut Butter Banana Pops (vegan)

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Heeey!

I’ve been thinking about these whole fruit banana pops for some time now. I mean, there are all those recipes for that 1-ingredient banana “ice cream” out there and I’ve been like, “I should make that into a popsicle!” Then, I would forget about it. But! I finally got it together and covered them in chocolate shell, peanut butter, peanuts, and wouldn’t ya know…they’re even vegan. BOOM.

I blitzed up a few of the dozens of super-ripe bananas that take up residence in my freezer and piped it into my popsicle molds. Then, they sat there for a few days while I tried to figure out what to do with them. I mean, they would be a health food if I left them alone, but they’d also be kinda fugly. Last week my new friend, Kailey, was over and I mentioned I was going to chocolate-dip them and she suggested I add peanuts. Then I decided, why stop there?! I’ll drizzle them with peanut butter, too. And, thus, these magical banana pop babies were born and they are SO GOOD. Make them, seriously.

[recipe]

Print Recipe

Chocolate Peanut Butter Banana Pops 

Makes about 10 pops using this mold.

For these to be vegan, be sure to use vegan chocolate and peanut butter. Bananas are already vegan.

5-6 frozen, ripe bananas

10 ounces chocolate, chopped or chips

1/3 cup peanut butter

3 tablespoons coconut oil, divided

1/4 cup salted peanuts, chopped

Break or cut the frozen bananas into chunks (or freeze your bananas in chunks) and pulse in the food processor until smooth and creamy. Spoon or pipe the pureed bananas into the popsicle molds, insert sticks, and freeze for several hours (or days).

When ready to coat the pops, line a baking sheet with parchment and place in the freezer.

In a microwave safe bowl, combine the chocolate and 2 tablespoons of the coconut oil. Heat in the microwave in 30 second bursts, stirring between each, until the chocolate is melted and smooth.

In another microwave safe bowl, combine the peanut butter and remaining coconut oil and repeat the same procedure as you did with the chocolate.

Remove the banana pops from the freezer and carefully un-mold the pops. I had to run them under just warm water for a few seconds to get them out without breaking. Working quickly, dip the pops into the chocolate, using a spoon to help coat the pops completely, let any excess chocolate drip, and place on the prepared baking sheet. Repeat with the remaining pops. Stick the baking sheet back into the freezer until the chocolate shell is completely set. Once set, drizzle the pops with peanut butter and sprinkle with chopped peanuts. Place the sheet back into the freezer until set. Can be stored in the freezer for several days.

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Spicy Pecan Banana Bread

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Yesterday, I shared some sriracha-maple pecans on my Instagram feed. The pecans are coated in a mixture of maple syrup and sriracha, making for a sweet-savory combination that is seriously addictive.

Seriously. I cannot stop eating them.

The pecans are delicious enough on their own, as a snack, but I had to put ‘em in some banana bread. This spicy situation began this weekend when we went to Salt & Straw for a waffle cone with Sean’s brother and girlfriend, who are visiting this week. This month at Salt and Straw they have a spicy banana walnut ice cream…gah! it’s so good! It’s so good that Sean and I both got a scoop. Which is major since we almost never order the same things–so we can share, obvs. As we were enjoying our treats, I immediately told Sean I wanted to make a bread version using pecans.  Thus, this banana bread.

Plenty of chopped pecans get folded into the banana batter–that also contains a bit of sriracha for a little background hint of savory-spice. The sriracha isn’t super pronounced here, it just brings a bit of salty-heat that plays so nicely with the sweetness of the bananas in the bread and the maple syrup on the pecans. Then, more of those spiced pecans stud the top of the bread so you get a bit of sweet-crunchy-spice in every bite.

[recipe]

Print Recipe

Spicy Pecan Banana Bread

Adapted from this recipe.

For the pecans:

2 cups whole, raw pecans

1 tablespoon sriracha

3 tablespoons maple syrup

1/2 teaspoon cinnamon

2 teaspoons granulated sugar

For the bread:

4 very ripe bananas

6 tablespoons unsalted butter, melted and cooled

1 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon sriracha

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon kosher salt

Preheat the oven to 350˚F. Line a baking sheet with parchment and spray a 9×5 inch loaf pan with coconut oil spray or other cooking spray. Line the sprayed loaf pan with parchment, leaving an overhang on two sides, secure the overhang with binder clips. Set both pans aside.

In a bowl toss the pecans with the sriracha, maple, and cinnamon until evenly coated. Spread onto the prepared baking sheet and bake in the oven for 13-15 minutes. Remove the pecans from the oven and toss with the 2 teaspoons of sugar to coat, cool slighty. Chop 1 cup of the pecans coarsely and set aside while you make the batter.

In a bowl mash the bananas well and mix with the cooled butter, sugar, beaten egg, vanilla, sriracha, and milk until well combined. In a mixing bowl, whisk together the flour baking powder, salt, and cinnamon. Fold the banana mixture into the flour mixture until just combined. Fold in the chopped pecans. Scrape the batter into the prepared loaf pan and arrange as many whole pecans (from the remaining 1 cup of pecans) on top of the batter as you’d like. Bake in the center of the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the bread comes out clean. If the pecans begin to get too dark part of the way through, tent the bread with foil and continue to bake until done. Cool on a rack before slicing and serving. [/recipe]