Photographing banana bread is frustrating. They generally all end up looking pretty similar. Usually, it’s fine, I’ll accept them, but with this recipe, I can’t stress how little justice these photos give to the insane moistness and flavor of this banana bread. This is my all-time favorite banana bread recipe.
I’ll attempt to use words to explain the perfection of this recipe, but truly, you must try this one. I’ve made countless banana breads (er…I’m still working on posting the recipes for them all), but this one has always been my favorite.
With the other ones, I’ll usually just make the recipe once or twice, photograph it, and yadee yadee. I’ve made this one so many times.
My whole family simply adores this recipe. Every time we have the right number of overripe bananas, my mom will be hint at me to make this recipe, and I’ll gladly oblige.
So what’s so special about this recipe? Well, for the most part, it’s not even a special ingredient or anything, but a special method. Instead of just softening in the butter and beating it in, you brown it. In other words, brown butter. This means that you place it into a saucepan and melt it, letting it heat until it – literally – browns. This results in a wonderful, aromatic, caramel-y yet nutty ingredient that keeps your banana bread super moist and adds flavor without any special spices or anything.
Brown Butter Banana Bread
Adapted from Fat Girl Trapped in a Skinny Body
Makes 1 8-inch loaf
- 1/2 cup (113g) unsalted butter
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3-4 overripe bananas (approx. 370g or 1 1/2 cup mashed)
- 2 large eggs
- 1 tsp pure vanilla extract
- Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- In a medium saucepan, melt the butter over high heat. Once the butter is mostly or completely melted, lower the heat to medium-low and swirl the butter around the pan without stirring. Leave it over the heat, swirling occasionally, until the butter turns brown and is slightly aromatic. Remove from heat and place in fridge to cool
- In a large mixing bowl, sift together the flour, sugars, baking powder, baking soda, and salt
- In another medium mixing bowl, whisk together the eggs, mashed bananas, and vanilla. Then, whisk in the slightly cooled butter
- Add the egg mixture into the flour mixture, and fold until just combined. Do not over mix.
- Transfer the batter into a greased loaf pan (approx. 8 inch) and bake for 60-70 minutes, until the top is beginning to brown and a toothpick inserted into the middle comes out clean
- Allow to cool (mostly) before serving. Store in an airtight container in fridge, and reheat when you want to eat 😉