(this banana bread recipe first appeared on Fox Hollow Cottage. It is written by Katie…thanks Katie!)
This is the best banana bread you’ll ever taste. And it doesn’t take as long as normal bread, either! I know you think your Grandmother’s banana bread beats all others, or that the crumble that your uncle adds to his bread makes it superb, but put those thoughts out of your mind. This is the best banana bread you’ll ever have. End of argument.
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For the bread
- 2/3 cup browned butter (cooled slightly)
- 2 2/3 cups white sugar
- 4 eggs
- 2 cups mashed bananas (or four large bananas)
- 3 1/3 cups bread flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
For the crumble
- 3 tablespoons butter, softened
- 5 tablespoons flour
- 1/4 cup brown sugar
- Preheat oven to 325. Grease some 8 oz mason jars.
- Cream together the browned butter and sugar. Add the eggs and mashed bananas.
- In a separate bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon and cloves. Add this to the banana mixture.
- For the crumble, simply mix the crumble ingredients together.
- Fill the jars. The most effective way to do this is to fill a piping bag with the dough. Pipe this into the mason jars, filling about three quarters of the way. Then put some crumble on top.
- Put crumble on top, bake for 35 minutes.
- This can also be made into muffins, just fill the muffin pans about three quarters as well. Bake for 20 mins.
Preheat oven to 325. Grease some 8 oz mason jars.
For the bread:
2/3 c. browned butter (cooled slightly)
2 2/3 c. white sugar
2 c. mashed bananas (four large bananas)
3 1/3 c. bread flour
½ tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
For the crumble:
3 tbsp butter, softened
5 tbsp flour
4 tbsp brown sugar
Cream together the browned butter and sugar. Add the eggs and mashed bananas. In a separate bowl, sift the bread flour, baking powder, baking soda, salt, cinnamon and cloves. Add this to the banana mixture. For the crumble, simply mix the crumble ingredients together. It really isn’t so much of a crumble as a mush ball, but it tastes delectable anyway.
Now! To fill the mason jars:
Fill a piping bag with the dough. Pipe the dough into the mason jars, filling about three quarters of the way. Then put some crumble on top. Do this with the rest of the mason jars until you run out of the batter. This can also be made into muffins, just fill the muffin pans about three quarters as well. Put crumble on top, bake for 35 minutes if you’re using the jars, 20 minutes if muffins. They should be golden brown-ish, except for the tops.
NOW FOR A STORY OF HOW I FAILED.
Before making these, I had to brown butter, for obvious reasons. After I browned the butter, I did all of the stuff above and yada yada, then put the bread in, but AFTER all of this is when it happened. I took the jars out of the oven and set them on top of the stove to cool. After about twenty minutes I went to move them off of the burner so I could replace them with more jars that had just finished. When I moved the first jar, however, there was a loud crack! and a sliver of what looked like an icicle running up the side. I, completely bewildered, went to inspect the glass as to how it could have broken when I simply moved it across the counter top. Upon doing this, I leaned over the stove and felt the warmth radiating up to my neck. Apparently, the burner was still on from making the butter. Apparently, the glass jar didn’t like being moved from a very hot burner to a very cold stove top. Apparently, Katie is a failure.
And I may have eaten my entire weight in some of the banana batter.
And frosting (which is what is on top of the banana bread, since we didn’t have whipped cream).