Brown Butter Banana Bread
I have been pretty inactive on Sugar & Sift the past couple months. I’m officially a college student now and I’ve been so busy moving in and starting classes, but I was working on a new recipe before I left and I’m so excited to share.
Brown butter is the best thing since…. Well, butter. It gives that extra hint of nutty flavor without demanding a new ingredient for your recipe and compliments many desserts. Brown butter is also very easy to do. If you’re using a recipe with melted butter anyways, it requires almost no thought.
I’m not sure how much I will be posting while I’m at school (there is one small kitchen with minimal ingredients…yikes) but I will do my best to improvise and spend a lot of time in the kitchen when I’m home. Hope you enjoy this amazing, moist creation!
2 ripe bananas
¾ cup white sugar
¼ cup brown sugar
⅓ cup browned butter
1 teaspoon vanilla
1 teaspoon baking soda
1 ½ cup all-purpose flour
⅛ teaspoon salt
1 teaspoon cinnamon
- Preheat the oven to 350 degrees fahrenheit. Butter a bread pan, preferably 4 by 8 inch pan.
- Brown your butter. To do this, heat up the butter in a small saucepan over medium heat until melted, slightly bubbling and foaming. The butter should darken in color to a dark chestnut. Mash bananas in a bowl and add browned butter.
- Add sugar, egg, salt, baking soda and vanilla. Stir in flour and cinnamon
- Add batter to bread pan and bake for around 55 minutes, or until toothpick comes out clean. Cool completely before removing from pan.