Sometimes an old standby needs an upgrade.

Banana bread is a staple in most bakers’ repertoires. Even “non-bakers” typically feel comfortable whipping up a batch. And what better way to use up the inevitable overripe bananas?

But I think we can all agree that – on its own – banana bread is a bit….meh. It needs a little something, am I right? And that something is usually chocolate chips. Thing is, I’m not such a fan of chocolate.

But I’m totally a fan of cinnamon-sugar.

banana bread and strawberry butter

The sweet crackly crust of cinnamon-sugar is the perfect foil to the subdued flavor and texture of basic banana bread.

Now let’s talk butter. Who doesn’t love butter? (remember that time I made my own? Crazy!)

But have you ever tried flavored butter? Also known as compound butter, it’s super easy to make. Simply mix softened butter with seasonings – sweet or savory – and chill. This strawberry version is one of my favorites and is delicious spread on some warm, fresh banana bread.

banana bread and strawberry butter

Both of these make great holiday or hostess gifts – and are great to have 0n hand to serve to guests. When giving the bread as a gift I use my mini-loaf pans. The size is perfect for tying up with a pretty ribbon, and you can get three loaves from a single recipe.

Flavored butter makes such a great, unexpected gift – and you can make a batch or two right now to store in the freezer. Once the butter is chilled, place it on a piece of wax paper and roll it into a log. Put it in the freezer till solid. I usually cut it in half for giving, and wrap it in a piece of parchment. Some baker’s twine ties up the ends.

banana bread and strawberry butter

Bread and butter.


Banana Bread with Cinnamon-Sugar Topping
adapted from Brown Eyed Baker

2 c. flour
1 t. baking soda
½ t. baking powder
1 c. sugar
½ c. vegetable oil
2 eggs
3 medium bananas, mashed
1 t. vanilla extract
3 T. milk

1/3 c. sugar
1 T. cinnamon

Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan and line the bottom with parchment paper.

Whisk the flour, baking soda and baking powder in a bowl; set aside. Combine the 1/3 c. sugar and cinnamon in a small bowl; set aside.

Place the eggs in the bowl of your mixer; beat on low till just combined. Increase speed to medium and gradually add the sugar, followed by the vegetable oil. Add the mashed bananas and vanilla; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated.

Scrape batter into the prepared pan. Sprinkle the cinnamon-sugar topping evenly over the top. Bake until a tester inserted in the center comes out clean, about an hour.

Cool the cake in the pan on a wire rack for for ten minutes. Remove loaf from pan and let cool completely.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Strawberry Butter
from The Silver Palate Cookbook

8 T. unsalted butter, room temp
1/3 c. strawberry jelly or jam
1/2 t. each confectioner’s sugar and fresh lemon juice

Cream ingredients together and transfer to a small dish to chill. Keeps several days in the fridge; longer in the freezer.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Babble links!

Easy Roasted Peppers (and a Recipe!)
17 Treats To Make With a Bag of Candy Corn!
Rosemary Fried Chicken
Eggs 101: Tips and Tricks for Cakes, Cookies and More!


  1. debbie koenig on October 29, 2013 at 8:41 am

    YUM. I’ve been looking for a new banana bread recipe to try–this sounds perfect & I’d like to make it today. But I’m confused by the instructions:

    “Turn the mixer to medium-low speed and gradually add the sugar, followed by the vegetable oil. Add the mashed bananas and vanilla; beat to combine.”

    Does this mean I should turn on the mixer & add dry sugar while it’s running, with nothing else in the bowl? Won’t it go flying everywhere as it hits the beaters? I tried following the link to Brown-Eyed Baker but it goes to her home page, not the recipe. So confused! I’m sure I’m making this more difficult than it is…

    • sherisilver on October 29, 2013 at 8:47 am

      Just revised the instructions to make it more clear – sorry for the confusion!

      • debbie koenig on October 29, 2013 at 8:54 am

        Of course! Didn’t notice the eggs were missing. Thanks so much! Going to try to make this today.

        • sherisilver on October 29, 2013 at 9:01 am


  2. Shalagh Hogan on October 29, 2013 at 8:44 am

    I love the flavored butter! And the cinnamon and sugar crustiness concept. I use thawed out frozen bananas. My recipe upgrade was buttermilk and Sheri, it is the bomb. Now I make all my quick breads with buttermilk. And now I’m in the mood for buttermilk banana bread with strawberry butter.

    • sherisilver on October 29, 2013 at 8:47 am

      Thanks Shalagh – would you share your buttermilk recipe? I have some that “needs” to be used right away! xo

  3. annie on October 29, 2013 at 3:48 pm

    Looks amazing….that strawberry butter makes me think I’m at Neiman Marcus. Love it!

    • sherisilver on October 29, 2013 at 5:50 pm

      So retro, right? It’s from the Silver Palate book, natch. I can only imagine it with that French butter that you snagged (that I didn’t!) xo

  4. Christa on October 30, 2013 at 8:20 am

    Ever since I introduced P. to cinnamon toast we’ve been eating tons of buttered toast plus sugar and cinnamon. Maybe she’ll like the strawberry butter, though 🙂

    • sherisilver on October 30, 2013 at 5:31 pm

      It’s delicious Christa! xo

  5. Marti on November 18, 2013 at 1:40 pm

    Sounds delish!! Love butter love Banana Bread, can’t wait to try. What a great idea for gift giving – Thanks Sheri.

    • sherisilver on November 18, 2013 at 5:38 pm

      Make sure you keep some for yourself!

Leave a Comment