Browned Butter Banana Bread Recipe
Becky Hardin - The Cookie Rookie
This moist Brown Butter Banana Bread is made extra flavorful with browned butter. Rich and delicious, with the perfect texture, great for any time of the day!
Danish Creamery European Style Unsalted Butter
light brown sugar
very ripe bananas soft
darkly speckled (1½ cups mashed)
For optional topping
not overly ripe sliced in half both ways
Spray a 9" loaf pan with nonstick spray.
Set the oven rack to middle position and heat oven to 350°F.
Heat a heavy saucepan over medium heat.
Add the butter and whisk until melted, stirring often.
Allow to continue to cook while whisking often until the butter starts to froth and bubble.
You'll see specks of darker color forming at the bottom.
Once the butter is a golden brown color and you smell a nutty aroma, immediately remove from the heat and set aside.
In a large bowl, whisk together flour, sugar, baking soda and salt; set aside.
In a separate medium mixing bowl, mash together the bananas, sour cream, browned butter, and vanilla.
Lightly fold the mashed banana mixture into the flour mixture with a rubber spatula. Mix the batter just until combined – it should be lumpy and thick.
Transfer the batter to the prepared pan, smooth out the top and, if desired, arrange banana slices on top.
Bake 60-65 minutes at 350°F or until bread is golden brown and toothpick inserted in the middle comes out clean.
Transfer bread to a cooling rack and cool in the pan 5 minutes. After 5 minutes, turn bread out of the pan, turn right side up. Serve warm or at room temperature.
This would be great with chocolate chips baked it! If desired, stir in 1 cup chocolate chip to finished batter.