Brown butter and cinnamon streusel banana bread .


Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Serves: Serves 6 - 8 people

This brown butter and cinnamon streusel banana bread was all what I wanted after a nice walk in the woods, it has all these wonderful fall flavours.

The cake alone is so good but the cinnamon streusel makes it even more delicious

The banana bread is a recipe from the Canadian chef “Anna Olson”, I had already shared HERE her brownies recipe which was just excellent.

I have to say that I change her recipe by reducing the quantity of sugar and using brown muscovado sugar and cinnamon. I also added a little bit of baking powder that provides a caky texture and not a dense banana bread. And instead of regular melted butter i used brown butter. And finally I promise I topped the cake with a delicious streusel flavoured with cinnamon that takes the banana bread to another level.

How to make this brown butter and cinnamon streusel banana bread ?

Start by mashing the bananas, the weight without skin should be between 375 and 400g max. Add the sugars, as i said above I reduced the quantity of sugar, I used 50g of caster sugar, and 100g blond and dark muscovado. Once the sugars are incorporated add the egg, and the brown butter at room temperature, otherwise add a melted butter. If you opt for a brown butter you will need 120g of butter to get 90g of brown butter. Then incorporate the flour, cinnamon, baking powder to get a fluffy texture and less dense, otherwise use 1tsp of baking soda instead of 1/2 teaspoon.

Top it with the streusel and bake for 1hour and 15 minutes.

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Brown butter and cinnamon streusel banana bread .

  • Prep time: 15 minutes
  • Cook time: 1 hour 15 minutes
  • Total time: 1 hour 30 minutes
  • Serves: Serves 6 - 8 people

Ingredients :

For the batter :

  • 120 g unsalted butter , to get 90g of brown butter
  • 3 - 4 ripe bananas , you should have between 375 and 400g of bananas without the skin
  • 50 g caster sugar
  • 50 g blond muscovado sugar
  • 50 g brown muscovado sugar
  • 1 egg , medium size
  • 225 g all purpose flour
  • 1/2 tsp baking powder , optional (just if you want to have a caky texture )
  • 1/2 tsp baking soda , otherwise use 1 tsp if you don’t use the baking powder
  • 3/4 tsp cinnamon powder
  • pinch of salt

For the streusel :

  • 50 g unsalted butter , at room temperature
  • 50 g blond muscovado , use any sugar you like
  • 50 g all purpose flour
  • 50 g almond powder
  • 1/2 tsp cinnamon powder
  • pinch of salt

Method :

  • 1)

    First let’s make the cinnamon streusel.

    In a bowl, and using four fingertips mix all the ingredients together until you’ll obtain a crumble texture and all ingredients are incorporated.

    Cover the bowl with a cling film and set aside in the fridge.

    For this recipe you’ll need half or even 2/3 of the quantities given, either you divide the ingredients by two or freeze the leftovers for later use.


  • 2)

    Now let’s make the brown butter.

    In a small saucepan and over medium heat, melt your butter, it will foam after few minutes then it will have a nutty smell and an amber colour.


    Remove the pan from the heat and set aside while you prepare the rest of the ingredients.

  • 3)

    In a mixing bowl, mash the bananas with a potato masher or just a fork, once the bananas are well mashed and shiny.

    Incorporate the sugars.

    Then add the brown butter at room temperature .

    Add the egg and once incorporated add the sifted powders : flour, baking powder if using, baking soda, cinnamon and salt.

    Fill up 2/3 of a regular loaf pan, previously buttered and lined with baking paper.

    Top it with cinnamon streusel.

    Bake in a preheated oven to 160°C for 30 minutes. Remove your loaf pan from the oven and cover it baking paper and foil, put it back in the oven for another 45 minutes. Check if your banana bread is done by inserting a knife which should come out clean.

    leave to cool for 20 minutes before taking out from the mold.

  • 4)

    Enjoy !!

Tricks & Tips :

* The quantity of the bananas without skin must be between 375G and 400g.

*Choose a very ripe bananas

*Add 1/2 teaspoon of baking powder if you want a texture like a cake, if you prefer your banana bread to be dense use a teaspoon of baking soda instead of half a teaspoon and do not use a baking powder.

* you can add chocolate chips or roasted walnut to your cake.

* The cinnamon streusel is optional but trust me it’s so good that you can’t make your banana brad without it.

*You can use just a melted butter instead of the brown butter, at that point you’ll just need to melt 90g of unsalted butter.

*You can make muffins.

*If you don’t like cinnamon use vanilla or leave plain.


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