This recipe was originally published to cakelambbakes.com in Fall of 2023. Going forward, this recipe will only be available here as an effort to make all of my recipes easily accessible and available from a single source.
No updates have been made to this recipe.
I developed this banana bread recipe with two goals in mind – it required a little layer of crunch, and underneath, a soft, cake-like texture (we’re gonna whip some butter and sugar together y’all). This is her, she's alive!
about the banana bread
Just a few things.
The banana bread is baked in a 9×13 inch cake pan that makes for easier slicing and serving, but you can bake it in something smaller if you prefer (not like a loaf pan but a 9” cake pan, etc).
We get a crumb that is so soft and springy due to the creaming of the butter and sugar. The flavors are deep and toasty (brown butter AND toasted milk powder are just here hanging out) - building up the flavor as we go along.
It also gets a satisfying sugar crackle topping by liberally sprinkling granulated sugar over the batter before it goes into the oven. You could flavor the sugar beforehand with vanilla bean seeds, cinnamon, cardamom, etc!
about toasted milk powder
Toasted milk powder is literally what gives brown butter it’s “brown butter” flavor. Butter has milk solids that are browned during the cooking process (the little brown speckles you see). When we toast dry milk powder, we are essentially replicating that same flavor and giving it an extra boost.
This cake is gonna love it, and then you’re gonna love it and then I’m gonna love it and we will all be so happy.
SUGAR CRACKLE BANANA BREAD
Cook Time: 30 minutes | Serves: 15 generous slices
banana bread
165 grams salted butter 6 ounces
1 teaspoon kosher salt
150 grams light brown sugar ¾ cup
2 large eggs
1 tablespoon pure vanilla extract
50 grams milk powder about ½ cup
300 grams mashed banana about 3 medium bananas, overripe
300 grams all purpose flour about 2 ¼ cups
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
120 grams whole milk ½ cup
5 tablespoons granulated sugar reserved for sprinkling over cake
equipment
1 9x13” baking pan
electric hand mixer
1 large whisk
parchment paper
1 small palette knife optional
1 rubber spatula
Brown the Butter
To a small saucepan, add 165 grams salted butter. Cook over medium high heat until browned and fragrant, stirring continuously to prevent burning. This process can take 5-7 minutes. You will have roughly 135 grams of browned butter for this recipe. A little over or under is perfectly fine.
Allow the butter to cool completely until solidified, preferably at room temperature. You can place the butter in the fridge to speed up the process - just be mindful we want softened solid butter, not hard butter.
Toast the Milk Powder
Add 50 grams milk powder to a pan set to medium heat.
Once the milk powder begins to brown, stir using a wooden spoon or spatula breaking up any bits that are sticking, until all the powder is a dark golden amber color.
Remove from the heat and transfer the milk powder to a bowl to cool completely.
Make the Banana Bread
Preheat oven to 350 ℉/180 ℃. Prepare and line a 9x13” baking pan with parchment.
To a medium bowl, combine 300 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon ground cinnamon, and ¼ teaspoon grated nutmeg. Set aside.
Mash 300 grams of overly ripe bananas in a bowl just until no large chunks remain and set aside.
To a large bowl, combine the softened browned butter, 1 teaspoon kosher salt and 150 grams light brown sugar.
Using an electric hand mixer, beat the butter and sugar together until pale, fluffy and voluminous for about 3-4 minutes.
Add in 1 tablespoon pure vanilla extract, followed by 1 large egg. Beat the egg in on medium high speed for 1 minute.
Repeat with the second large egg.
Sprinkle in all of the toasted milk powder, and mix until just combined.
Follow with the mashed bananas and mix in on low speed.
Add in about a third of the flour mixture, and mix on low speed for no more than 30 seconds or until just combined.
Follow with half of the 120 grams whole milk and mix in on low until just combined – no more than 30 seconds.
Repeat these steps with the remaining flour and milk until all ingredients are added. Scrape the sides of the bowl with a rubber spatula to ensure everything is thoroughly combined.
Pour the batter into a parchment lined 9x13” baking pan, and spread the batter evenly and into the corners using a palette knife.
Sprinkle 5 tablespoons granulated sugar liberally over the batter. Be sure to get into every corner as well.
Bake in a preheated oven at 350 ℉/180 ℃ for 30 minutes (depending on your oven), and rotate the pan at the 15 minute mark. Use a cake tester to test for doneness.
Allow the cake to cool in the pan before serving. Slice and enjoy! Serves well with salted butter or vanilla ice cream.
Channey <3
next time I have overripe bananas I’m giving this recipe a go! 🍌 looks and sounds fab
I will eat only ripe Organic bananas, pumpkin butter and 85% chocolate for 3 days straight, then cycle back to veggies. It feels great, low on lectin, low on oxilates and allows the body to relax with easy digestion.
You might appreciate some discussion about nutrition, fasting and exercise from my podcast here:
https://soberchristiangentlemanpodcast.substack.com/p/some-thoughts-on-nutrition