The BEST Banana Bread

With classic Banana Bread making a comeback, I thought it appropriate to share our family’s recipe that we’ve been making for AGES!

To make this an extra special treat, we add a crunchy cinnamon-sugar butter crust as soon as the bread comes out of the oven. Serve with room temperature salty butter — delicous! This recipe makes two small loafs - one to keep and one for the neighbors ;)

banana bread with butter

INGREDIENTS

  • 4 over-ripe bananas, smashed (about 1 1/2 cups)

  • 1/2 cup unsalted butter at room temperature

  • 3/4 cup sugar

  • 2 large eggs

  • 1 tsp vanilla

  • 2 cups flour

  • 1/2 tsp salt

  • 1 tsp baking soda

  • For pans: room temperature butter and flour

  • For crust: 2/3 cup of melted butter and 1/3 cup cinnamon-sugar mixture

INSTRUCTIONS

  1. Preheat oven to 350F and prepare two loaf pans by lightly covering with room temperature butter (don’t forget the corners and the sides!) and then dusting with flour - be sure to tap out any extra flour. Store the pans in the refrigerator while you prepare the bread to ensure the butter doesn’t melt and absorb the flour.

  2. Cream butter and sugar in a mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition and add the vanilla.

  3. Sift all dry ingredients together in a medium-sized bowl and slowly add to the wet ingredients, roughly a half cup at a time.

  4. Finally, add the smashed bananas and mix until combined.

  5. Pour into the prepared loaf pans and bake for 40 minutes at 350F, until the top is dark golden brown and a toothpick tester comes out clean. For cupcakes or muffins, bake for approximately 20 minutes.

  6. While the bread is baking, make the cinnamon and sugar mixture and melt the butter for the crust.

  7. As soon as the bread comes out of the oven, immediately pour the melted butter on the bread then top with the cinnamon and sugar mixture. Be sure to work quickly and cover the entire loaf with the butter, then swirl the pan around to ensure the cinnamon and sugar is dispersed over the butter. The crust will look damp at first, but will harden once the butter firms up.

    Tip: When making the crust, start with one loaf at a time - quickly applying the melted butter then the sugar mixture on top. If you pour the butter on each loaf then proceed with the sugar, the butter will start to soak into the bread and firm up, and the sugar won’t stick to the bread.

Cover and store at room temperature for four days, in the refrigerator for 10 days, or up to three months in the freezer.

 
 
Snacks, Dessert, BreadElizabeth GambleHouse of ButterMom's recipes, Bread