Cinnamon Toast Banana Bread.
A classic - Levelled up!
Now you have mastered the classic banana bread, what better way to spice it up then a good dash of cinnamon? Well, what if you could then level it up even more and mix it with an American classic like cinnamon toast?
Up your baking game and give this quite frankly OP banana bread recipe a go! It’s certainly a showstopper at a party or you know, breakfast! I’m not one to judge cake for breakfast!
I have to give credit for the inspiration for this recipe to the great Cupcake Jemma and her amazing cupcakes! Give her Instagram a follow too as you will not be disappointed!
Prep - 20 mins
Cook - 40 mins
Decorate - 10 mins
Serves 8 to 10.
Ingredients
For the loaf -
150 g softened butter, plus extra to grease the tin
100 g golden castor sugar
50 g dark brown soft sugar
150 g self-raising flour
2 large free-range eggs, beaten
1 tsp baking powder
2 VERY ripe Bananas, mashed
1 tsp Ground Cinnamon
2 Slices of Wholemeal bread (toasted and blended - see recipe for guide)
1 tbs milk
1 pinch of salt
For the frosting
100 g softened butter
200 g icing sugar, sifted
1/2 tsp cinnamon
To decorate -
2 tbs granulated sugar
1 tsp ground cinnamon
2 tbs Wholemeal toast crumbs (see recipe for guide)
A handful of dried banana chips (Optional)
Method
For the Toast -
Start by toasting your bread until it is deeply golden brown, and burnt round the edges (trust me the burnt bits add so much flavour - Be brave) once done, liberally butter it on both sides and place directly onto the shelf inside the oven and bake on a moderate heat to dry out. Once it is totally dry blitz in a blender until fine crumbs. Set aside for the batter and reserve 2tbs for decoration.
1 -
Preheat your oven to 150degC Fan.
Start by preparing your loaf tin - butter and line the tin with baking paper / parchment and set to one side. I used a 1lb (500g) loaf tin for this recipe, if you have a 2lb tin, simply double the recipe and bake for longer being careful not to burn the top.
This is a good time to mash the Bananas with a fork until smooth.
2 -
Begin creaming the butter and sugar together in the bowl of a stand mixer. You can also use a hand mixer. Either way, cream the butter and sugar together until pale and fluffy, approx. 2 to 3 mins.
3 -
To your mixture, slowly add in the flour and eggs in alternating batches, starting and ending with the flour (I typically do this in thirds). After the final addition of flour, add the 1 tsp of baking powder, 1 tsp Ground Cinnamon, fold in the mashed bananas and, finally, the 75 g toast crumbs. Fold until combined; however, use a gentle hand and be careful not to over mix.
4 -
Pour the mix into your prepared loaf tin and bake in a 150degC fan oven for 30 to 40 mins, or until nicely golden brown and a tooth pick, when inserted, comes out clean. If you notice the top browning too quickly, you can turn down the oven a touch and cover the tin with tin foil until it is fully cooked through. Once baked, leave your cake to cool in the tin for 10 mins, then remove to a wire rack to cool completely. You can bake the loaf a day or two in advance and store in an air tight container until ready to decorate.
To Decorate -
1 -
Start by creaming your butter until pale, approx. 2 to 3 mins, and then begin to add your icing sugar in two batches, careful not to be engulfed in a cloud of sugar as you turn the mixer on! Once all the sugar has been added, add the 1/2 tsp cinnamon. Once all of these ingredients are fully incorporated, turn up your mixer to high speed and beat for 1 to 2 mins until it is looking light and fluffy.
2 -
Using either a piping bag or a pallet knife, generously ice the top of the loaf, taking care to make it look pretty. Top your icing with a trail of your toast crumbs and banana chips. Combine your 2 tbs granulated sugar and 1tsp ground cinnamon then liberally dust the top of your cake with this cinnamon sugar mixture.
3 -
Slice, serve and enjoy!
Store in a cool place, in an airtight container for 3 to 4 days.
