Soft, nutty, buttery—the ultimate mmmm. You’ll want it with morning’s hot coffee and before bed. My Grandmother’s classic recipe (heavy, on the cinnamon, ahem) got a kicked up a notch by browning the salted butter— it adds depth and moistness in the best way. Bonus: you can double the recipe to make two loaves, (because why, not?), just make sure your bowl is big enough.
In this photo: White marble serving bowl by Thirstystone
Notes: Butter is unsalted, vanilla is by Dark Magic
One Bowl Brown Butter Banana Bread
Ingredients: 1/2 cup brown butter (1 stick), 2 medium bananas, 2 eggs, 1 1/2 tsp. vanilla extract, 1/2 cup packed brown sugar, 1 1/2 cups all purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda, 2 tsp. cinnamon, 1 tbsp. cold butter, 1 tbsp. granulated sugar.
Makes one 9-inch loaf.
1. Preheat & prep/make brown butter: Preheat oven to 350* F. Grease, then line a standard 9-inch loaf pan or dish with parchment paper. In a skillet over medium heat, melt the butter. Cook, swirling occasionally, until browned and smelling nutty, about 7-10 minutes. Set aside to cool slightly.
2. Make batter: In a large bowl, mash the bananas with a fork, then add the brown butter, eggs, vanilla, and brown sugar, whisking well. Whisk in the flour, salt, baking powder, baking soda, and cinnamon until well combined.
3. Bake and flourish: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until top is bouncy and the sides have pulled away slightly. Add a pat of butter to it, straight out of the oven, spreading the butter over the top while it melts. Dust with sugar.
Comments