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Brown Butter Banana Bread
If you're looking for a way to level up banana bread, you will fall in love with this absolutely delicious Brown Butter Banana Bread that has a mouth-watering, rich, nutty and caramel-like flavor that complements banana so well. It is so soft, incredibly moist and tender with simple ingredients.
Ingredients
Banana Bread batter:
- 1 ½ cups (355ml/360g) mashed ripe banana** (from about 3 large or 4 medium bananas)
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, at room temperature
- ⅓ cup (75g) unsalted butter
- ¼ cup (60ml) plain full fat yogurt
- 1 teaspoon (5ml) pure vanilla extract
- 1 ¾ cups (250g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
Brown Butter glaze:
- 1 tablespoon (14g) unsalted butter browned
- 2 tablespoon (30ml) whole milk
- ½ cup (60g) powdered confectioner's sugar
- ⅛ teaspoon salt
NOTE: this is a small amount of glaze not meant to overpower the banana bread and if you want more icing, then you can double the recipe.
**NOTE: be sure to measure out the banana after mashing as bananas vary in size. Alternatively, you can weigh out 360g of banana flesh (without the peel).
Instructions
- Preheat the oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
- Mash peeled bananas until very smooth. Place mashed banana in a large mixing bowl. Measure them out so you have 1 ½ cups (or weight out 360g of banana flesh). Add brown sugar and whisk until smooth, glossy and it looks syrupy.
- Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated.
- Now brown the butter. Follow the detailed instructions in this post here to learn how to brown butter in a 1-quart stainless steel saucepan. It's easy! Basically, place it in a small heavy-bottomed saucepan over medium heat and stir quite frequently until all of the moisture evaporates and the milk solids turn golden brown. The butter will sizzle, crackle and foam before it is sufficiently browned. Immediately remove the pan from the heat, let it cool for just a minute and then add it to the batter. Immediately whisk it in until smooth, then mix in vanilla.
- Whisk together flour, baking powder, baking soda and salt in medium bowl so it is evenly blended.
- Add dry ingredients to the banana mixture all at once and fold them in until the batter is uniform. Do not over-mix.
- Scrape batter into prepared pan and smooth it out, then run the spatula through the center lengthwise which will help it split down the middle as it bakes.
- Bake for 45-50 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 20 minutes, then lift the loaf out of the pan using the over-hanging parchment and let it finish cooling.
- Make the glaze. Place butter in a small saucepan over medium heat and stir as it melts, crackles and pops while the water evaporates and the milk solids turn golden brown. Remove the pan from the heat and whisk in one tablespoon of milk. It will sizzle. Add powdered sugar and whisk until smooth and thick, then whisk in the remaining milk and salt until the glaze is smooth and has a drizzling consistency. Pour or spoon it over the banana bread while it is still slightly warm, let it set for 10 minutes and enjoy!
