Brown Butter Banana Bread
From: Joy the Baker • Print this Recipe
- 6 ounces unsalted butter, melted and browned to just over ½ cup of butter
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup buttermilk
- 1 ¼ cup mashed banana (from about 3 medium bananas)
- 2 teaspoons molasses
- Place a rack in the center of the oven and preheat to 350°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 and molasses.
- 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.
Enjoy this bread with butter, peanut butter, or just plain! Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.