Browning the butter really adds a depth of flavor to banana bread, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.
Ingredients
- butter: 0.5 cup
- very ripe bananas: 3 piece
- brown sugar: 0.25 cup
- white sugar: 0.25 cup
- egg: 1 piece
- vanilla extract: 1 Tbsp
- ½ cups all-purpose flour: 1 piece
- ½ teaspoons baking soda: 1 piece
- ground cinnamon: 1 tsp (optional)
- ground nutmeg: 0.5 tsp (optional)
Metric Conversion
Stages of cooking
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Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
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Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
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Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
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Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.
