Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

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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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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Recently at Betty’s: Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel and Cookie Butter Cheesecake Brownie Cups

Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel

Guys, guys! Brown Butter Bourbon-Cherry Coffee Cake with Pecan Streusel. Has there ever been a string of words more enticing? Maybe, but maybe not. I’ve made this coffee cake several times since it’s conception. It’s so easy and so delicious. It’s a start-with-a-mix-end-with-amazing type of situation adapted from a coffee cake my mom is known for…except I added booze, cause I’m smart that way. It’s fragrant, it’s tender, it’s glazey, and streuseled, and it kills every of the time. Get the recipe HERE.

Cookie Butter Cheesecake Brownie Cups

In case we needed another vehicle for getting cookie butter into our faces, there are these Cookie Butter Cheesecake Brownie Cups. Again, we start with a mix and end with awesome and cheesecake and brownies and COOKIE BUTTER. That’s it. Get the recipe HERE.

Triple Lemon Streusel Cake

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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Print Recipe

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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