Go Back
Robin Ward

Sparkly Banana Bread: Samin Nosrat's GOAT Recipe

Sparkly Banana Bread boasts a velvety-soft, moist crumb infused with caramelized banana sweetness and warm cinnamon notes, topped with a crackling cinnamon-sugar sparkle for irresistible contrast. This beginner-friendly bake comes together in just 10 minutes of prep and bakes effortlessly in an 8x8-inch pan, yielding 9 tender squares that stay fresh for days. Hailed as the GOAT by home bakers everywhere, it's your new go-to for cozy breakfasts or anytime treats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course: Dessert, Snack
Cuisine: American, quick bread
Ingredients Equipment Method Notes

Ingredients
  

For the banana bread:
  • 1½ (203g) cups unbleached all-purpose flour
  • 2 (6g) tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon (Preferably use King Arthur Vietnamese or Burlap & Barrel Royal cinnamon for optimal freshness and flavor.)
  • 1¼ (288g) cup well-mashed ripe banana (about 3 bananas (about 3 bananas)
  • ¾ (150g) packed cup dark brown sugar (Or, for a richer caramelized twist: ½ cup packed dark brown sugar + ¼ cup Muscovado sugar) *See note below
  • ⅔ (140g) cup neutral oil (such as extra virgin olive oil or avocado oil)
  • ⅓ (80g) cup buttermilk or sour cream, at room temperature,
  • 1½ tsp pure vanilla paste or extract
  • 2 large eggs at room temperature
For the topping:
  • 6 Tbsp granulated sugar (Or, for bolder crunch and caramel notes: Substitute Demerara or turbinado sugar)
  • 1½ tsp ground cinnamon
  • 2 very ripe bananas, halved lengthwise

Equipment

  • 1 8x8-inch cake pan

Method
 

  1. Adjust an oven rack to the upper-middle position and preheat to 350℉. Coat an 8-inch square baking pan with nonstick cooking spray. Line with a parchment sling and spray the parchment.
  2. Make the banana bread. In a large bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon.
  3. In a medium bowl, whisk together the mashed banana, brown sugar(s), oil, buttermilk, vanilla, and eggs until evenly combined.
  4. Stir the banana mixture into the dry ingredients and mix to combine, making sure to incorporate all the dry flour at the bottom of the bowl.
  5. Make the topping. In a small bowl, combine the granulated sugar, cinnamon, and flaky salt.
  6. Pour the batter into the prepared pan and then let the pan drop from a height of 3 inches onto the countertop a couple times to release any air bubbles that might have gotten trapped inside the batter. Sprinkle the topping in a thick, even layer over the batter, then gently place the banana halves, cut side up, atop the batter, cutting into pieces as needed to make them fit.
  7. Bake for 50 to 55 minutes, until a toothpick inserted around the halved bananas emerges clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Alternatively, leave the cake to cool in the pan and serve it directly from there.) Wrap and store at room temperature for up to 3 days.

Notes

Sugar Swap for Deeper Flavor: Samin Nosrat calls for ¾ cup packed dark brown sugar. For an extra-rich, caramelized edge, sub in ½ cup packed dark brown sugar + ¼ cup Muscovado sugar (the unrefined champ of brown sugars—molasses-packed for toffee-like depth without over-sweetness). Muscovado's sticky vibe keeps loaves moist longer; sift if clumpy. Pro tip: It's pricier and specialty-shelf, but worth it for bold bakes.