Browned butter banana bread. It’s a beautiful thing. Especially the browned butter part I really like that part. Liquid gold is what I like to call it. I know it’s an extra step. Me? Doing an EXTRA step? Bonkers, crazy, it’s BANANAS. But it’s totally worth it and when I say that, it’s probably true. Probably. You decide it’s actually up to you. You can totally skip that step no probs, it’ll still be delicious!
But hold up, this recipe is actually considered a quick bread. And now I get why they’re called that. It’s actually quick, no lies. It’s easy. Also no lies. It’s simple. Once again, it’s me we’re talking about so that for sure is no lie. I’m a simple gal. Have I sold you on this recipe yet?
If not, well then here’s one more thing. This is a great base for banana bread. You can bump it up with some chocolate chips, Nutella, nuts, a cinnamon sugar topping, swirl some peanut butter in there. Dude the options are endless! Dude cool!
Okay I’ll leave you alone now. Hope you make, hope you like, hope you enjoy! BYYYYE!
Browned Butter Banana Bread
Print RecipeIngredients
- 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk
- 1 1/4 cup mashed banana (from about 3 medium bananas)
Instructions
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
Bread will last 4 days, well wrapped at room temperature.
Notes
Recipe adapted from Joy the Baker.
