This brown butter banana bread has nutty, caramel flavours that are hard not to fall in love with. A buttered slice is perfect for either breakfast or dessert and is a big hit with the kids too! Packed with walnuts, this is really the best way to use overripe bananas.
If you have ripe bananas lying around the kitchen, then this brown butter banana bread is something you should definitely try making! The nutty taste of brown butter and the sweetness of bananas combine to bring you something so satisfying and unforgettable, that you'll be reaching for seconds and thirds. Plus, this banana bread is really simple to make and doesn't require too many ingredients either. Believe me when I say that once you make this delicious bread, there's just no going back!
Quick Walk Through: Brown Butter Banana Bread
How To Brown Butter For Baking
The nutty and bold flavour of brown butter is a great addition to baked dishes. It adds layers of rich flavour and a hint of caramel-y goodness when added to breads and desserts. Browning butter perfectly is really easy, but it does require paying close attention. Start with cutting the butter into small, equal sized cubes. Transfer it to a pan and turn on the heat to medium. Allow the butter to melt, while stirring frequently. Once the butter is melted, continue to heat it until the color changes to brown and you start to get a nutty aroma.
Richa's Top Tips To Make The Best Banana Bread
- Very ripe bananas (the ones that have become soft and started to brown) work really well for this recipe. The riper your bananas are, the sweeter, softer and more flavourful the bread will turn out to be.
- I would highly recommend mixing the bread batter by hand, rather than an electric beater. Using an electric mixture runs the risk of over mixing the batter, which could change the texture of the bread and make it dense.
- When browning the butter, make sure to turn off the heat when the color changes to a golden brown and you start to get a nutty aroma. Any more browning will risk the butter burning, and we definitely don't want that.
Questions about Banana Bread
Brown butter has a bold, nutty aroma. When added to banana bread, it delivers a richer, caramel-y flavour to the whole dish.
If your banana bread remains gooey in the middle, then it is most likely underbaked. Bake it in the over for another few minutes until a knife stuck into it comes out completely clean.
This is the perfect make ahead recipe, especially if you're cooking for a party or large crowds. This brown butter banana bread stays well at room temperature for up to 4 days if stored in an airtight container. Make sure to keep the container in a cool, dry place, away from heat or sunlight. If storing in the refrigerator, it stays good for up to a week.
Absolutely! When frozen, this banana bread stays perfectly good for up to 3 months. When you're ready to eat, thaw it in the refrigerator overnight and warm it in the microwave for a couple of minutes before serving.
Serve this brown butter banana bread with some tea or coffee, slather on some peanut butter and/or jam to make a quick snack, or serve it with a scoop of vanilla ice cream to make for an easy yet delicious dessert. No matter how you serve it, there is no way you can go wrong with this one!
Brown Butter Banana Bread and a Holiday
- ½ cup (113.5 g) Unsalted Butter
- ¾ cup (150 g) Sugar
- 2 Eggs
- ¼ cup (60 g) Milk
- 1 teaspoon Vanilla Extract
- 3 Bananas Medium sized
- 1 ½ cups (187.5 g) All Purpose Flour
- ½ cup (60 g) Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 pinch Salt
- ½ cup Almonds Chopped , roasted
- Melt the butter in a pan on medium heat. Butter will start foaming and crackling. Swirl the pan as the crackling subsides. At this stage the butter will start changing color to brown and smell nutty. Switch off the flame and transfer butter to a large mixing bowl. Let it cool.
- Pre-heat oven to 175 degree Celsius. Grease an 8X5 inch loaf tin with butter and line with parchment paper in such a way that the parchment paper hangs over the edges. This will help you lift out the banana bread easily once its baked.
- You can pop some almonds or walnuts, whatever it is you are using, in the oven for 10 minutes while its pre-heating to roast them. Once roasted, chop them up and keep aside.
- Once the butter has cooled, add sugar and mix. Add eggs one at a time, mixing after each egg till everything has combined. Add the milk and vanilla extract to this mixture, and give it another whisk.
- Peel the bananas and mash them into the mixture. I like my bread chunky but you can mash the bananas completely if you like.
- In another bowl, combine the flours, baking soda and salt. Sift this into the bowl with the banana mixture, and fold till everything is combined. There is no need to blend or over mix. Add the nuts and mix. Sprinkle with a little sugar (This gives an amazing crunchy crust to the bread).
- Tap once to get rid of air bubbles, and place pan in the oven. Bake for 50 to 60 minutes. Start checking for done-ness around 50 minutes. A skewer or fork inserted into the middle should come out clean.
- Once done, let the bread cool in the pan for 8-10 minutes. Lift the bread using parchment paper and let it cool on a wire rack for another 10 minutes. Or slice it immediately, like I did.