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Brown Butter Banana Bread

Brown Butter Banana Bread
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5 from 2 reviews

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!

Ingredients

Scale

For the brown butter banana bread

  • 1 1/2 cups mashed very ripe bananas (4 medium bananas)
  • ½ cup unsalted butter
  • 3/4 cup granulated sugar (see Notes), plus more for topping 
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, plus more for topping 
  • 1/2 teaspoon kosher salt
  • 1 cup [140 g] all-purpose flour
  • ½ cup [70 g] whole wheat flour

For the salted caramel glaze (optional)

  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/4 plus 1/8 teaspoon kosher salt

Instructions

  1. Preheat: Preheat oven to 350 °F. Butter a 9 x 5 inch loaf pan (or 8 x 4 inch loaf pan).
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 1/2 cups. Whisk in the sugar, eggs, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon.
  5. Bake: Pour the batter into the loaf pan. In a small bowl, mix together 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Sprinkle over the top. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200°F): the exact timing will depend on the size of the pan. 
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. 
  7. Add the Salted Caramel Glaze (optional): If desired, when the bread is room temperature, place the brown sugar and butter in a saucepan and heat over medium heat. Whisking constantly, cook 1 minute until the sugar is dissolved. Remove from the heat and stir in the whipping cream. Whisk in the powdered sugar and salt and stir until smooth. Taste and add additional salt if desired. Drizzle over the bread. Allow the glaze to dry for 15 to 20 minutes. 
  8. Serve: Slice into pieces and serve. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months. For freezing, omit the icing, slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Notes

*If not making the glaze, consider using 1 cup sugar in the banana bread.

Find it online: https://www.acouplecooks.com/brown-butter-banana-bread/