brown butter banana bread
This brown butter banana bread combines the sweetness of ripe bananas with the nutty flavor of brown butter, creating a moist and flavorful treat. Perfect for breakfast, snacks, or dessert!
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan (9x5 inches)
- 1 measuring cup
- 1 set measuring spoons
- 1 oven
Ingredients
- 1/2 cup unsalted butter Browned until golden with a nutty aroma.
- 3 pieces ripe bananas Mashed, about 1 cup.
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the mashed bananas and granulated sugar. Stir well.
- Whisk in the browned butter, making sure to scrape up any bits from the bottom of the pan.
- Add the egg and vanilla extract to the banana mixture and mix until smooth.
- In another bowl, combine the baking soda, salt, cinnamon, and flour. Stir until well mixed.
- Gradually fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top if needed.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Notes
For added flavor, consider incorporating chopped nuts or chocolate chips into the batter.
Make sure to use ripe bananas for the best sweetness and flavor.
This bread can be stored wrapped at room temperature for up to 4 days or frozen for longer storage.