We are talking about Banana Bread and a Holiday today – both of them super close to my heart! Have I caught your attention yet? I can’t really decide which of the two is better!
I take my banana bread very seriously. In fact its serious business for everyone in our house. Sometimes we wait for those bananas to ripen for days at end. Ahem. Most of the time, actually. If you can’t already tell, we love bananas and this Brown Butter Banana Bread? Even more so, because nothing else tastes better with bananas.
You don’t agree? Then you haven’t had a bite of this. Or many bites. I promise you won’t be able to stop because one bite is enough to take you to banana heaven or perhaps bread heaven – whichever floats your boat, and trust me, you are going to want to stay there for a little longer! 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.
Okay, while you arrange for the ingredients and get everything together to make this. And I’m asking you to go make this now so you can thank me later, let me show you a few pictures from the fantastic holiday I just got back from.
Are you feeling a little jealous yet? Don’t worry, you’ll get over it soon and one sure shot way of doing so is by making this bread from scratch and letting its aroma take over your house!Print
Super easy and fool proof banana bread recipe that is soft, nutty and moist and will take care of all those over ripe bananas.
- 1/2 cup Unsalted Butter (or 113 g)
- 3/4 cup Sugar (or 150 g)
- 2 Eggs
- 1/4 cup Milk
- 1 teaspoon Vanilla Extract
- 3 Bananas (Medium sized)
- 1 1/2 cups All Purpose Flour (or 192 g)
- 1/2 cup Whole Wheat Flour (or 60 g)
- 1 teaspoon Baking Soda
- pinch salt (A)
- 1/2 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.
Adapted slightly from The Kitchn