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1. Preheat oven to 350°F. Brown the butter and let it cool. Tip: stir 2 ice cubes into the butter to speed up cooling and softening.
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2. In a large bowl, add the cooled brown butter and brown sugar and whisk together for 3 minutes.
0.5 cup brown butter (cooled),
0.8 cup brown sugar
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3. Add the mashed bananas, beaten eggs, and vanilla extract to the bowl and mix to combine.
3 overripe bananas,
2 eggs,
0.5 tsp vanilla extract
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4. Mix in the flour, baking soda, baking powder, and salt until just fully combined. Do not over-mix.
1.5 cup all-purpose flour,
1 tsp baking soda,
0.5 tsp baking powder,
0.5 tsp salt
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5. In a small bowl, mix together all the cinnamon swirl ingredients until combined.
3 tbsp melted butter (for cinnamon swirl),
3 tbsp brown sugar (for cinnamon swirl),
3 tbsp granulated sugar (for cinnamon swirl),
2 tbsp cinnamon (for cinnamon swirl),
pinch ground ginger (for cinnamon swirl)
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6. Grease a loaf pan. Pour in one-third of the batter, then drizzle one-third of the cinnamon swirl mixture over the top and swirl it into the batter. Repeat this layering process two more times with the remaining batter and cinnamon mixture.
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7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
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8. Beat together the chilled brown butter and softened cream cheese until smooth. Add the powdered sugar, heavy cream, vanilla, and a pinch of salt, and mix until creamy and fluffy. Spread over the cooled banana bread.
6 tbsp brown butter chilled (for frosting),
4 oz cream cheese softened (for frosting),
2 cup powdered sugar (for frosting),
2 tbsp heavy cream (for frosting),
0.5 tsp vanilla extract (for frosting),
pinch salt (for frosting)
