What do you do with a bunch of browning bananas? The answer is simple: make banana bread!
This banana bread recipe, while simple to make, has a few added twists. It’s filled with layers of cinnamon-sugar and topped with crunchy streusel. Trust me when I say this is unlike any banana bread you’ve ever tried before.
Plus, it’s perfect to share with a group. I whipped up a batch for my new coworkers, and it was a huge hit!
Adapted from my very own recipe for Banana Walnut Cinnamon Swirl Muffins.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 brown bananas
- 1 cup brown sugar
- 3/4 cup unsalted butter, browned
- 2 room temperature eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup butter, cubed
Preheat the oven to 325 degrees and lightly grease a loaf pan with butter.
Begin by browning the butter in a saucepan. Once it’s a toasty golden brown, pour the butter into a small bowl and set aside to cool.
In a large bowl, combine the flour, baking soda, and salt. Set aside.
In a small bowl, mash two of the bananas with a fork, making sure to leave a bit of texture. Set aside.
Whip together the remaining 2 bananas and the brown sugar in an electric mixer for about three minutes, until the texture is smooth. Add the brown butter, eggs, and vanilla, and beat well, scraping down the sides of the bowl as necessary. With the mixer on low, slowly add the dry ingredients until blended. Avoid over-mixing.
With a rubber spatula, fold in the mashed bananas. If you’d like to add walnuts, add them in at this point.
In another small bowl, mix the 1/3 cup sugar and cinnamon to create your cinnamon swirl.
Pour about a third of the batter into the loaf pan — just enough to cover the bottom of the pan. Sprinkle a generous layer of cinnamon swirl over the top of the batter. Now pour another third of the batter and top with more cinnamon swirl. Repeat once more with the remainder of the batter.
Now, mix the sugar, flour, and cubed butter for the streusel topping with a fork to create a crumbly texture. Sprinkle generously over the top of the loaf.
Bake for 50 to 70 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. I’d recommend you start checking every five minutes once you’ve hit the 50-minute mark.
Additionally, after 30 or 40 minutes of baking, tent the pan with foil to prevent the streusel topping from burning.
Note: Your loaf may not puff up as much as mine did in the photos. While converting from a muffin recipe, I increased the ingredients just a bit too much. The amounts listed here should be just right for a perfect loaf.