Brown Butter Banana Bread 11 Steps
Brown your butter. To brown butter, place in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Set aside.
Let your browned butter cool slightly and weigh out 115 grams of browned butter. If there is extra, you can save for the next time you are making pasta or sautéing vegetables but 150 grams of regular unsalted butter should make just the amount of browned butter you need for this recipe.
Mash your ripe bananas until smooth and set aside.
In a medium sized bowl, add all your dry ingredients and set aside. Add your flour, baking soda, baking powder, salt, nutmeg and cardamom.
In a separate bowl, beat your brown butter and dark brown sugar together. Add your eggs one at a time and beat.
Add your vanilla extract and your mashed ripe bananas.
Slowly mix your dry ingredients into the wet banana mixture until just combined.
Pour your batter into a greased loaf tin and bake at 350°F for 50-60 minutes. Make sure to check doneness at around 45-50 minutes to decide how much longer you will need to bake. Check doneness by inserting a toothpick in the middle of your loaf and check if it comes out clean.
Let cool for at least 15 minutes when it comes out, carefully turn out of loaf pan, slice warm or wait until it completely cools. Banana bread tastes amazing the next day as well when it is has firmed up and flavours have melded together.
Store in an airtight container for about 5 days or slice, and freeze for fresh banana bread for weeks.
You can enjoy on its own or with toppings like salted caramel, whipped cream, peanut butter or Nutella (the possibilities are endless).