Banana bread is a staple in almost every cook’s repertoire – from the most novice baker (often being one of the first recipes people learn to make) to the experienced chef. We’ve taken this classic one step up with the addition of cinnamon-sugar, both in the batter and sprinkled on top.
As the bread bakes the cinnamon-sugar forms a crunchy “lid” that provides delicious contrast in both flavor and texture to the banana bread itself.
And since butter is a natural companion to bread we’ve given it an upgrade too! Take your favorite jam or preserves (we used strawberry) and incorporate it into a stick of butter, along with a bit of vanilla and confectioner’s sugar.
These two would make a lovely brunch spread, hostess gift or even just a special weekday breakfast!
Cinnamon-Sugar Banana Bread and Strawberry Butter: (photos show 2 loaves; simply double the recipe for 2)
- 1 1/3 cups granulated sugar, divided
- 2 sticks (16 tablespoons) unsalted butter, divided and at room temperature
- 2 ripe bananas
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract, divided
- 1 1/4 cups flour
- kosher salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 2 tablespoons confectioner’s sugar
- 1/4 cup strawberry jam or preserves
Pre-heat the oven to 350 degrees; grease and flour a 9” x 5” loaf pan.
Beat 1 cup of the granulated sugar with 1 stick of the butter till light and fluffy. Scrape down the sides. Add the bananas, eggs and 1 teaspoon of the vanilla extract and beat again. Scrape down the sides. Add the flour, 1/2 teaspoon of salt and the baking soda and beat once more.
In a small bowl combine the remaining 1/3 cup of sugar with the cinnamon.
Pour half of the batter into your prepared pan; smooth with an angled spatula. Top with half the cinnamon-sugar, tilting the pan to evenly cover the batter. Repeat with remaining batter and cinnamon-sugar. Use a thin knife to gently swirl the batter. Bake for 55 minutes or till a tester tests clean. Cool in the pan on a wire rack for 10 minutes, then remove from pan to cool completely.
Beat the remaining stick of butter with the confectioner’s sugar till light and fluffy. Add the remaining teaspoon of vanilla, the jam and a pinch of salt and beat again. Transfer to a small dish and keep covered in the fridge till ready to serve.