Instructions

1. Preheat oven to 350F degrees.
2. Spray a bundt pan with nonstick cooking spray; set aside.
3. Brown the butter by placing a sauté pan on the stove set to medium heat. Melt butter, stirring occasionally until it starts to brown about 3-6 minutes. It will start to smell to bubble, smell nutty and then turn a golden color. Take butter off the heat immediately so that it doesn’t burn; set aside while you prepare the other ingredients. Stove tops vary so the time could be more or less. Keep an eye on it so it doesn’t burn!
4. In a medium bowl, sift together flour, baking soda and salt.
5. In a large bowl, beat slightly cooled butter, sugar, and eggs until light and fluffy. Stir in mashed bananas, vanilla and creme fraiche. Gently fold in the flour mixture just until combined.
6. To make the cinnamon swirl, melt 4 tablespoons butter in a small bowl and add brown sugar, granulated sugar, cinnamon and a tiny pinch of salt; stir to combine.
7. Spread 1/3 of the batter evenly into the bottom of the prepared bundt pan. Dollop 1/2 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and top with the other half of the cinnamon sugar mixture; swirl. Spread the remaining batter evenly over the top.
8. Bake cake in preheated oven about 45 minutes or until a toothpick inserted into center of bread comes out clean.Remove from oven, let cake cool 10 minutes on a cooling rack before removing from pan. Let cool another 20-30 minutes before diving in head first!