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Brown Butter Cinnamon Swirl Banana Bread

Serves: Makes 1 loaf

Ingredients:

  • 10 tbsp. butter, cut into pieces
  • 3-4 ripe bananas, plus 1 for topping (optional)
  • 2 tsp vanilla
  • 3 eggs
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon

  • Cinnamon swirl
  • 3 tbsp. butter, melted
  • 5 tbsp. brown sugar
  • 4 tbsp. granulated sugar
  • 3 tbsp. cinnamon

  • Toppings (optional)
  • 1 banana, sliced in half lengthwise
  • Toasted walnuts, sunflower seeds, bee pollen, sesame seeds, honey


Procedures:



Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and set aside.

In a small saucepan, over medium low heat, melt butter and cook until it becomes a light amber color and has a nutty aroma. Remove from heat and transfer to a bowl to keep it from cooking further. Allow to cool

In a large bowl, mash bananas using a fork. Whisk in the cooled butter, eggs and vanilla.

In a separate bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, salt and cinnamon. Whisk to combine.

Fold the dry mixture into the wet mixture until just combined.

Spread half the batter evenly into prepared pan. Dollop the cinnamon mixture over the batter and make swirls using a knife or skewer.

Pour the remaining batter over the top.

Optional: Top with additional banana, cut in half lengthwise.

Bake for 45-50 minutes or until a knife inserted in the center comes out clean. Allow to cool for 10 minutes before transferring to a cooling rack.

Additional toppings: After banana bread has cooled, top with toasted and chopped nuts and seeds.

Serve with honey. Enjoy!

To make the cinnamon swirl: Melt butter in a microwave-safe bowl. Mix in the brown sugar, granulated sugar and cinnamon. Stir to combine.

Rosana Machiela, Yoga of Cooking

 
 
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