Browned butter banana bread recipe
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- Dish type
- Cakes with fruit
- Banana cake
- Banana bread
It has taken me a while to perfect my banana bread recipe but I think browning the butter really adds a whole new flavour dimension. Enjoy it warm, fresh from the oven.
13 people made this
IngredientsMakes: 1 loaf
- 115g butter
- 3 very ripe bananas
- 55g brown sugar
- 50g caster sugar
- 1 egg
- 1 tablespoon vanilla extract
- 200g plain flour
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant and foamy, with brown bits in it, about 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. The measured amount of browned butter should be about 80ml; reserve remaining browned butter for another use.
- Preheat oven to 180 C / Gas 4. Grease a 1 lb loaf tin.
- Mash bananas in a large bowl; stir in brown sugar, caster sugar, egg, vanilla extract and browned butter.
- Whisk flour, bicarbonate of soda, cinnamon and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into the prepared loaf tin.
- Bake in the preheated oven until a skewer inserted near the centre of the loaf comes out clean, about 45 minutes.
Reviews & ratingsAverage global rating:(86)
Reviews in English (68)
I was tired of tossing overripe bananas so I came on this site looking for a good recipe for banana bread. This one sounded easy & I really like the idea of the browned butter. That was last night, thank God I had more bananas because we finished the loaf and I am now waiting for another to finish baking! The browning of the butter is essential...it smells so heavenly and tastes delicious... do NOT skip this step! The only thing I did differently is that I buttered my loaf pan and sprinkled cinnamon/sugar on the bottom and sides, makes it a little sweeter and gave it a little "crunch" on the ends. Thanks for a fantastic recipe.... I can hardly wait til the bananas over ripen again!-22 Sep 2015
This was a great banana bread but I'm not sure browning the butter made the difference. I think you could just add melted butter and pretty much get the same flavour. For the people who are having discrepancies with the cooking times and perhaps ending up with a dry loaf, please remember there are a variety of different materials used to make bread pans. Anything from light silver colour to dark teflon to glass and now silicon. Lighter coloured pans do not absorb the heat like a dark coloured pan. So if you are using a dark colour, you may want to turn the heat down slightly and/or reduce the cooking time. Teflon and silicon add a different texture to foods cooked in those pans again. (sides are often tough or rubbery). My suggestion is to find as many light coloured cooking pans, cookie sheets and muffin tins as you can! You will always end up with a more uniform product that doesn't cook on the outside faster than it does on the inside.-03 Jan 2016
very yummy! I made 3 loaves as I had 9 bananas to use up, mine baked in 50 minutes, I used baking powder for the soda as I am very sensitive to the taste, added cinnamon, the browned butter and brown sugar add a nice taste.-26 Apr 2015
Baked Banana Bread Donuts with Browned Butter Glaze Recipe
Today’s Baked Banana Bread Donuts with Browned Butter Glaze Recipe have a delicate crumb, the flavor of banana bread, and the brown butter frosting gives the perfect finish! Our banana bread donuts have among one of long time most popular posts–we love that you LOVE them! Banana donuts were an original creation back in 2014 when I shared this recipe. We love that our baked banana donuts been a part of your baking for years!
Brown Butter Banana Bread
One of baking&rsquos simple pleasures, at least for me, is banana bread. There&rsquos just something about homemade banana bread that I find irresistible and comforting.
I&rsquom always trying to think of a new twist on banana bread, and I&rsquom a big fan of this Brown Butter Banana Bread. It&rsquos really just a simple banana bread with one equally simple twist that gives it a richer flavor. As the title says, there&rsquos brown butter involved here, which is always something that piques my interest.
Just that one little tweak really makes this banana bread something special. If you&rsquove never browned butter, it really is amazingly simple. All you need is a small saucepan and some butter. As the butter cooks on the stovetop, a lot of the water is lost so the buttery flavor becomes more concentrated. The milk solids left behind start to caramelize, as evidenced by little brown specks in the butter.
The only caution I give is that you need to keep an eye on the butter. It can go from perfectly brown to burned fairly quickly. Once you start seeing browned bits, be ready to remove the pan from the heat soon. Because of that visual cue, it&rsquos best to avoid using a dark pan so the color change is clear. You&rsquoll also notice the nutty smell that signals that your butter is nicely browned.
The topping for this bread is also in keeping with the simplicity of this bread. It&rsquos just a combination of chopped nuts and coarse sugar that&rsquos sprinkled on top of the batter before baking. As the bread bakes, the nuts get toasty and a little caramelized from the sugar. I think it&rsquos just the thing to top off this bread. If you&rsquore not a fan of nuts or just want a simpler bread, you can, of course, omit the topping.
If you love banana bread but want something just a little different, then try this Brown Butter Banana Bread. I hope you&rsquoll love its wonderful flavor as much as I do!
Special diets and swaps
An egg will work in place of flax egg. In a pinch you can grab regular all-purpose flour or regular whole grain flour and this recipe will still come together marvelously. For those of you babystepping your way from white flour to whole grains, unbleached white wheat is a soft alternative to help you transition! No honey? You can substitute pure maple syrup, agave nectar, or 1/4 cup of sugar. Not a fan of nuts? Hellooo chocolate chips! I have a variation with dark chocolate that I’ll be posting super soon!For those of you that are curious, there are two applesauces I bake with: Musselman’s Granny Smith Applesauce and the plain, unsweetened, organic applesauce from Whole Foods. Any applesauce will work in my recipes, these are just my favorite! Serious Eats did a taste test of leading applesauce brands and Musselman’s and Whole Foods 365 came out on top along with Vermont Organics and Trader Joes. Cool, right? Once apples are in season you can totally make your own, jar it, and then maybe bring me some =) I’ll trade you a loaf of delicious bread!
I’m supposed to tell you to wait for it to cool before digging in. Yeah. Good luck with that =)
Brown Butter-Cardamom Banana Bread
1 hour 15 minutes 25 minutes active
Banana bread is one of the most common baked goods made at home, and most of them taste just that &mdash common. We wanted a revved-up recipe that would produce flavorful results without additional effort. So we paired one of banana’s most complementary spices – cardamom – with nutty browned butter. Blooming the cardamom in hot butter draws out the spice’s aromas, producing a more complex flavor in the finished bread. We found we needed two leaveners. Baking powder alone gave the bread lift but turned out a pale loaf. Baking soda resulted in a well-browned top but a dense crumb. Combining the two was perfect. Measuring the bananas in a 1-cup dry measuring cup was important the difference in moisture between 4 small and 4 large bananas could throw off the balance of the ingredients. While we preferred the deeper flavor of dark brown sugar here, light brown works just as well. Sprinkling granulated sugar over the top of the loaf just before baking created a crisp, brown crust that we loved.
Brown Butter Caramelized Banana Bread
I give you my best ever brown butter caramelized banana bread, which is without a doubt the banana bread of all banana breads. It is incredibly moist and tender, over the top flavorful, and basically just melts in your mouth.
I am so excited to bring you this brown butter caramelized banana bread! I shared a few behind the scenes of testing it over on Instagram the other day and received an outpouring of messages asking for the recipe. Well, it’s here! So let’s get right to it.
This recipe starts with your basic dry ingredients. I then combine both regular, granulated sugar and honey…along with some deliciously nutty brown butter. Basically, you’ll start by just melting the butter in a saucepan and then allowing it to cook even further until golden brown. You’ll want to watch this closely as it tends to burn quickly. The brown butter completely enhances the banana bread’s flavor and adds that little extra something that I love.
The bread also has mashed bananas (of course) and some tangy, creamy Greek yogurt. The yogurt adds a really nice richness that helps with the overall texture of the bread. And you definitely want to make sure to use extremely brown bananas for this. They should be extra dark and extra soft for the best tasting banana bread!
For a bit more flavor, I’m using both vanilla and almond extract. I love using almond extract in my baking and I think it plays really well here.
Once the batter comes together, it gets poured into a loaf pan. You’ll then quickly caramelize some additional bananas with butter and a little more honey. This is the secret to the best ever banana bread. Half of the mixture gets poured into the batter, creating an extra dense & moist interior. And then I like to save the rest of it to drizzle over the bread once it’s out of the oven.
And the final touch? Softened salted butter to slather on top. In my opinion, this is extra necessary and really drives home the wonderful buttery flavor of this banana bread. I hope you enjoy!!
Could i make these in a muffin tin?
For this recipe, we used a loaf ban, to create the bread. However, you could easily make this using a muffin tin, or even a mini muffin tin.
We recommend using cupcake liners, or spraying each individual muffin compartment with non-stick cooking spray, to help the muffins come out easier.
If you don’t spray the pan or use a cupcake liner, you may have some difficulty getting the muffins out. For best results spray the pan, or line with cupcake liner.
Brown Butter Roasted Banana Bread
A more complex (eggless) version of your average banana bread with whole wheat flour, browned butter, sour cream and roasted bananas.
- 3 whole Medium Bananas
- ½ cups Butter
- ¾ teaspoons Salt
- 1 cup Brown Sugar, Packed
- ½ cups Sour Cream
- 1 teaspoon Vanilla
- 1 cup Cake Flour
- 1 cup Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
1. Roast bananas whole with the peel on for 15-20 minutes in a 350°F oven.
2. Grease an 8″ x 4″ loaf pan.
3. In a small saucepan, melt butter over medium high heat. Do not stir—instead swirl the pan and watch until it begins to foam. Once the foam begins to subside, and the butter has browned sufficiently, remove from heat and set aside.
4. In a medium sized mixing bowl, stir together brown butter, salt and sugar. It will look kind of separated. That’s okay.
5. Stir the sour cream and vanilla into the sugar/butter mix. Mash bananas and add in as well (chunks are okay!).
6. In a separate bowl, mix together the flours, cinnamon and baking soda. Stir until well combined.
7. Add the flour to the wet mix in two portions, but try not to over mix.
8. Pour into a greased loaf pan and bake for 45 minutes to 1 hour.
9. Cool 5-10 minutes in pan before turning out onto a cooling rack. Turn upright and allow to cool completely, although you will be able to cut into it while it’s still warm.
10. This bread is awesome toasted with butter, cream cheese or even Nutella.
Place a rack in the center of the oven and preheat to 350°F. Grease two mini doughnut pans with nonstick cooking spray. Line a rimmed baking sheet with parchment paper.
For the crumb topping:
In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add the butter and, using your fingers, quickly blend the butter into the flour mixture until there are bits the size of oat flakes but most is incorporated into the mixture. Spread into an even layer on the prepared baking sheet. Bake for 18 to 20 minutes, stirring twice during baking, until lightly brown. Let cool completely.
For the doughnuts:
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, whisk together the browned butter, eggs, vanilla and buttermilk. Whisk in the mashed bananas. Add the mixture all at once to the flour mixture. Fold together, making sure to scrape the bottom of the bowl to get hidden pockets of flour, until just combined do not overwork. Spoon the batter into the prepared doughnut pan.
Bake for 12 to 15 minutes, until a toothpick inserted in a doughnut comes out clean. Let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
For the glaze:
In a medium bowl, whisk together the powdered sugar and salt. Whisk in the butter, vanilla and 2 tablespoons of milk. Add more milk, if needed, for a thin and very spreadable consistency.
Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze and immediately add a generous amount of crumble topping to each donut. Let set for 15 minutes before serving. The doughnuts are best the day they're made, but they will keep for up to 3 days in an airtight container at room temperature.
Brown Butter Banana Bread
Don’t be surprised if you see a lot of banana recipes around here for the next few days (weeks?). Connor and I have both had amnesia whilst grocery shopping as of late, continuously picking up one bunch after the other, until we realized that our fruit bowl was practically collapsing from the weight of them all.
And there are only so many frozen banana smoothies you can consume, before you are forced to bake something. I know, such a tough life.
This brown butter banana bread is actually a simple twist on my previous favorite recipe, which my mom used to make for us all the time growing up. It involves brown butter, which is a wonderful thing. Let’s talk butter, people.
Butter is made up of three components: fat, milk solids, and water. Most standard American butter is comprised of about 80% fat–whereas European butters (sometimes referred to by the brand Plugra) contain roughly 83-84% fat–> which in the pastry world is a good thing. The other 20% is basically water and milk solids. When you clarify butter, you are essentially evaporating most of the water content and removing the milk solids (which is what causes butter to burn easily at relatively low cooking temperatures).
In case any of you haven’t used it before, brown butter is essentially clarified butter that has been taken one step further. Instead of skimming or separating out the milk solids, you actually allow them to do what they do naturally, which is sink to the bottom of the pan and start to caramelize and brown. Now, there is a fine line between brown and burnt butter (and trust me, that line will be obvious once you smell the difference. I threw away many a pot of burnt butter during culinary school when I wasn’t paying attention)…
But if you get it just right, you will be left with butter that has so much more flavor than regular old butter. It is incredibly fragrant, nutty and caramel-y and just wonderful. Butter is an amazing thing.
There is some whole wheat flour in there to balance things out, don’t worry. Oh yes, and a nice subtle addition of almond meal, which if that is even possible, somehow makes banana bread even more moist and delicious.
To really bring it to the next level, you could even top it with a brown butter glaze, which I’m tempted to do at this very instant. Enjoy!
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