Banana bread is a great treat or snack. Making it with browned butter makes it even more special. Keep it on hand in the freezer to eat when you like.
Do you set New Years resolutions? I don't, and haven't for quite awhile. I'm not opposed to them - the New Year is a great time to think about goals you might like to work on over the year to come. And it's quite obvious that resolutions are still very popular. The yoga class I went to over the past weekend was the busiest I've ever seen!
While many people set resolutions involving diet, fitness or weight loss, it can be a good time to think about goals that involve other aspects of self care. Perhaps making more time for yourself or meditating.
Along the theme of New Year's resolutions, the recipes that are usually published on food blogs in January are often "healthy" recipes - veggie bowls, salads, low calorie/vegan/low carb etc. This Browned Butter Banana Bread does not really fit in with these "January" meals.
However, since I believe in following a healthy, balanced diet and allowing yourself treats in moderation all year long, I'm rebelling against the January "healthy" food trend and posting this recipe anyway. After all, all foods fit!
I love having Banana Bread for breakfast, and often have a loaf pre-sliced, waiting for me in the freezer. I like to lightly toast a slice and top it with a thin layer of nut butter. Usually, I make my banana bread with chopped nuts, but if I'm making it as an extra special treat, I'll add a few chocolate chips instead.
Browned Butter Banana Bread Nutrition Notes:
While banana bread may seem like a great snack (and it is), it's not necessarily the healthiest choice. For those who are watching their calorie intake, one slice of banana bread is definitely going to be a splurge.
I like to eat mine for breakfast with a little nut butter. The above nutrition info is for a recipe using walnuts. Using chocolate chips instead will increase the sugar content of the recipe.
Browned Butter Banana Bread
- 6 Tablespoons unsalted butter
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas, mashed or pureed
- ½ cup lightly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup buttermilk or plain yogurt
- ½ cup walnuts or pecans, toasted and coarsely chopped (or chocolate chips - optional)
- Move oven rack to middle position and heat oven to 350°F. Lightly grease an 8x5" loaf pan and set aside.
- Melt butter in a small skillet over medium heat. Continue cooking butter until it turns golden brown and becomes fragrant, about 5 minutes. Pour into a medium heatproof bowl to cool.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, baking soda and salt.
- Add the bananas, brown sugar, eggs, vanilla and buttermilk to the bowl with the browned butter, and stir. Gently fold the banana mixture into the flour mixture and stir until just barely mixed (you may still see little bits of dry flour). Fold in the walnuts (if using) and mix until just incorporated. Don't overmix.
- Pour batter into the prepared loaf pan and spread with a spatula. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in pan for 10 minutes, then remove from pan and continue cooling on a wire rack. Cut and serve. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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