Brown Butter & Labneh Banana Bread Cake

Brown Butter & Labneh Banana Bread Cake

105m total time

20M prep time
13 ingredients
1 9x5 loaf servings
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“I have a bone to pick with all of the banana “breads” of the world. Can we please stop lying to ourselves and acknowledge that banana bread is really just banana cake?? And that explains why when it’s good, it’s SO good. The only bread-like thing about it is that it’s even more delicious when toasted and slathered in butter. End rant. This banana cake is jam-packed with banana flavor, thanks to the four whole bananas inside it and a fifth banana chillin’ on top. It is rich and moist, due to the addition of labneh, which, if you’ve never baked with it before, is a real treat. You could, of course, substitute sour cream or whole-milk Greek yogurt in a pinch, but I encourage you to use labneh, if you can find it. This is a dump-and-stir kinda cake because that’s the kinda cake I’m most likely to bake.”

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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