Brown Butter Cinnamon Banana Bread Squares
If you're a fan of banana bread, then you need to try these brown butter cinnamon banana bread squares! They’re a little twist on the classic, with the nutty richness of brown butter and a warm cinnamon flavor that’ll make your kitchen smell amazing. The best part? They're easy to make, perfectly moist and you only need one banana!
Equipment
- 8X8 Baking Dish
- Small Pot
Ingredients
- 1/2 cup Butter
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 Egg Yoke
- 2 tsp. Vanilla Extract
- 1 medium Ripe Banana
- 1&1/4 cup Flour
- 1/4 tsp. Salt
- 1/2 tsp. Cinnamon
- 1/2 tsp. Baking Soda
- Sugar (for topping) optional
Instructions
- Start by preheating your oven to 350°F (175°C)
- Place the butter in a small saucepan over medium heat and stir it constantly. After a few minutes, the butter will foam and eventually start to brown. (see above photos for reference) Once it reaches a golden brown color and develops a nutty aroma (about 4-5 minutes), remove it from the heat and set it aside to cool slightly.1/2 cup Butter
- While the butter cools, mash up your ripe banana in a large bowl until smooth, then add the brown sugar, browned butter, followed by the egg, egg yolk, and vanilla extract, then mix together ensuring everything is evenly incorporated.3/4 cup Brown Sugar, 1 large Egg, 1 Egg Yoke, 2 tsp. Vanilla Extract, 1 medium Ripe Banana
- In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined—be careful not to overmix.1&1/4 cup Flour, 1/4 tsp. Salt, 1/2 tsp. Cinnamon, 1/2 tsp. Baking Soda
- Next, prepare an 8x8-inch baking pan by lining it with parchment paper, and pour the batter into the pan, spreading it evenly. For an extra touch of sweetness and crunch, sprinkle a light layer of sugar over the top of the batter before placing it in the oven.Sugar (for topping)
- Preheat your oven to 350°F (175°C), and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the squares cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. & ENOJOY!
Notes
Storage Tips for This Recipe
- Room Temperature: If you're planning to eat them within a few days, store the squares in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. Just make sure they’re completely cooled before sealing them to avoid moisture buildup.
- Refrigeration: If you want to extend their freshness, you can refrigerate them. Place the squares in an airtight container or wrap them tightly in plastic wrap, and they’ll stay fresh for up to a week in the fridge. Be sure to let them come to room temperature before serving for the best flavor and texture.
- Freezing: For longer storage, you can freeze the banana bread squares. Wrap individual squares in plastic wrap and place them in a freezer-safe bag or airtight container. They’ll stay good for up to 2-3 months. To thaw, simply leave them at room temperature for a few hours or warm them up in the microwave for a few seconds.
Common FAQ's For This Recipe
- Can I use regular butter instead of browned butter?
While you can use regular butter, browned butter adds a nutty and rich flavor that elevates the taste of the squares. If you prefer, you can skip browning the butter, but you’ll miss that extra depth of flavor. - Can I use a different type of sugar?
Yes, you can substitute brown sugar with granulated sugar if needed, but brown sugar adds moisture and a slight caramel flavor. You can also use coconut sugar for a different flavor profile, but keep in mind it may slightly change the texture. - Can I make this recipe without eggs?
Yes! If you're looking for an egg-free version, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg). This will give you similar binding properties, but the texture may be a little different. - Can I make this recipe in a different-sized pan?
Yes, you can. If you want to make a larger batch, you can use a 9x13-inch pan, but you'll need to adjust the baking time (it may take a few extra minutes). If using a smaller pan, reduce the baking time slightly, and check doneness with a toothpick. - Can I freeze these banana bread squares?
Yes! You can freeze the squares by wrapping them individually in plastic wrap or placing them in an airtight container. They’ll last for 2-3 months. Thaw at room temperature or microwave for a few seconds to warm them up.