Brown Butter Banana Bread
Everything, in my opinion, tastes better with brown butter, and that includes banana bread. Banana bread already has the warm flavors from cinnamon and nutmeg, so why not brown the butter and make it even more rich and yummy, right? I mean, if I’m going to have a baked good, it has to be over the top delicious and worth every calorie.
Brown Butter & a sugar crust is what make this bread over the top delicious.
Nothing creates a cozy kitchen like something sweet baking in the oven.
Simple ingredients
Brown Butter Banana Bread
It is the brown butter and the raw sugar crust that makes an ordinary banana bread over the top delicious!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: breakfast
- Method: easy
Ingredients
- 10 tablespoons unsalted butter, divided
- 4 small ripe bananas mashed, plus 1 large not-so-ripe banana halved lengthwise for decoration.
- 3 large eggs
- 2 cups all-purpose flour
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, plus 3-4 drops Cinnamon Bark Vitality
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg or 2 drops nutmeg vitality
- Cooking spray for pan
- 1 cup Turbinado sugar for coating the extra banana for topping/decoration.
Instructions
- Preheat oven to 350º and spray a loaf pan with cooking spray
- Melt the butter and brown it carefully making sure not to burn the butter. Let cool slightly and reserve 2 tablespoons for the topping.
- Mash the small bananas and add in the eggs, incorporating them into the bananas. Add in the vitality oils if using.
- In a separate bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the banana mixture and blend until fully incorporated.
- Add in the melted browned butter making sure to reserve 2 tablespoons for the top and stir to combine. Pour into the prepared loaf pan.
- Take the large banana and slice it in half. Dredge the banana halves in the batter and then toss gently to coat in the turbinado sugar. Place on top of the batter in the pan and bake for 55-60 minutes or until a cake tester comes out clean.
- Re-melt the remaining butter if it has become solid again and using a brush, baste the top of the bread with the two tablespoons of butter. Serve warm!
Want to know what makes this banana bread even more delicious? Take a banana, slice it in half, dip it carefully into the batter and then drench it ever so carefully into a shallow bowl of raw or Turbinado sugar. Place it on top of the batter in the pan and bake. The rest of the banana is incorporated into the batter, so visually, you can’t be sure it’s banana bread. This sort of leaves its mark on top, and it looks sort of cool too! It creates a really yummy brown sugar crust. I used to always wonder what bakeries used to create the extra decadent topping on muffins and sweet bread. It’s just raw sugar. And since I’m always making my own sugar scrubs using Turbinado Sugar, I happen to always have it on hand.
Here are 9 more bread recipes from some talented friends!
10 Best Bread Recipes
Happy Happy Nester // Stuffed Italian Pizza Bread Recipe
Inspiration For Moms // Popovers with Honey Butter
Finding Lovely // Rosemary Focaccia Bread
Most Lovely Things // Brown Butter Banana Bread
My Sweet Savannah // Easy Homemade Breadsticks
Modern Glam // Crusty French Baguette Recipe
The DIY Mommy // Everything Bagel Focaccia Bread with Truffle & Honey
My 100 Year Old Home // Gluten Free Sourdough Banana Bread
Tatertots & Jello // The Easiest Cheesiest Keto Breadsticks
Twelve on Main // Easy No Knead Bread Recipe
SHOP THE POST
OH MY GOODNESS THAT LOOKS DELICIOUS. I LOVE BANANA BREAD. UNFORTUNATELY, IT IS NOT WW FRIENDLY, AND I HAVE BEEN CHEATING ON THE WEEKENDS! I WILL SEND THIS TO THE BAKER IN OUR FAMILY LAUREN!
I know!! I cut it into slices, wrapped them individually, and put them into the freezer.
Wow! This looks great! Such a great idea to add an extra banana on the top.
Just made this, except modified to be gluten free. Very delicious! Thanks for the recipe!