Description
Browned butter makes this classic banana bread recipe extra flavorful and super special!
Ingredients
- 1/2 cup (1 stick) butter, browned
- 2 large eggs
- 1 cup granulated sugar
- 1 and 3/4 cups mashed overripe banana (about 4 medium bananas)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan (line with parchment paper, if desired) and set aside.
- Place the butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat and pour into a bowl to cool. Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown. Let cool slightly.
- In a large bowl, whisk together the eggs and sugar. Whisk in the mashed bananas and then the browned butter and vanilla.
- Add the flour, baking soda and salt. Stir until well combined.
- Pour batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tent the loaf with foil and let it continue to bake until the center is baked all the way through. I almost always tent my banana bread with foil a little over halfway through the baking time.