Crumble-Topped Brown Butter Banana Bread
Ingredients
- 2 ripe bananas
- 85g unsalted butter (to be browned)
- 1½ large eggs
- 75g light brown sugar
- 35g granulated sugar
- ¾ tsp vanilla extract
- 135g plain flour
- ¾ tsp baking soda
- ¼ tsp salt
- optional: ¼ tsp ground cinnamon or nutmeg
- 55g plain flour (crumble)
- 35g light brown sugar (crumble)
- 35g cold unsalted butter, cubed (crumble)
- optional: 20g chopped pecans or rolled oats (crumble)
- pinch of salt (crumble)
Instructions
- Preheat oven to 175°C (160°C fan) and line or grease your loaf tin.
- For the crumble: mix flour, sugar, salt, and optional pecans/oats. Rub in cold butter until crumbly. Chill.
- Brown the butter in a saucepan over medium heat until golden and nutty. Cool slightly.
- In a bowl, mash bananas and mix in eggs, sugars, vanilla, and browned butter.
- In another bowl, whisk flour, baking soda, salt, and optional spices.
- Fold dry into wet just until combined.
- Pour batter into tin and top generously with chilled crumble.
- Bake for 45–50 minutes until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
The crumble softens slightly overnight but retains a satisfying texture. Reheat slices in a low oven to revive crispness.