Cinnamon Banana Bread w/ Sweet Cinnamon Buttercream
This is my spin on classic banana bread with the added cinnamon in the loaf as well as in the sweet cinnamon buttercream on top. Feel free to make this without the buttercream if you're looking for something that's not too sweet!
Ingredients
Method
For the Banana Bread
- Preheat your oven to 350℉ and line a 9"x5" loaf pan with butter and parchment paper. I like to line my loaf pan with enough parchment paper so that the paper sticks out from the top edge of the pan and I can grab onto it like handles and remove the finished bread from the pan very easily.
- In a small saucepan over medium heat on your stove, make the browned butter. To do this, place the butter in the saucepan over medium heat until it has melted down. Once it has melted, keep it on medium heat and stir consistently until the sizzling sound slows down and you have the milk solids have fallen to the bottom of the pan and have turned a deep brown color. If you do this at too high of a temperature or if you walk away and you are not consistently stirring it, the butter will burn! Once the milk solids have turned a deep brown, immediately remove the pan from the heat and pour the browned butter into a heat-safe bowl. If you let it sit in the hot pan after you have pulled it off of the heat, it will continue to cook and it will burn.
- In a large mixing bowl, mash the ripe bananas very well until it looks similar to baby food (that's the best way that I can explain it).
- Add the browned butter, the room temperature egg, and the vanilla extract to the mashed bananas and mix well.
- Add the granulated sugar and mix until combined.
- In a separate mixing bowl, whisk together the remaining dry ingredients (baking soda, baking powder, cinnamon, salt, all-purpose flour, and cake flour).
- Add the wet ingredients to the dry and mix until just incorporated.
- Pour all of the batter into your loaf pan and bake at 350℉ for 45-50 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it (just a couple of crumbs means that it is still moist in the center!) The baking time will vary depending on your oven.
- Allow the banana bread to rest in the loaf pan for about 10 minutes before carefully removing it and placing it on a cooling rack to finishing cooling.
For the Cinnamon Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment (you can also use an electric hand mixer), whip the room temperature butter very well on medium speed until it's pale in color and silky in texture (about 10 minutes).
- Add a tiny pinch of salt and the vanilla extract. Mix to combine.
- Scrape your bowl down with a rubber spatula to ensure the butter isn't stuck to the bottom of your bowl.
- Add the powdered sugar, cinnamon, and heavy cream and mix until everything is well incorporated and the buttercream is fluffy.
- Spread the buttercream on top of the fully cooled loaf, slice into 8-9 pieces, and enjoy!
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