Browned Butter Banana Bread

5 from 1 vote

Banana bread is a great treat. Browned Butter Banana Bread is it even more special. Keep it on hand in the freezer to eat when you like.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: Universal

Keyword: banana, banana bread, bread, breakfast, dessert, gluten free snacks, loaf, quick bread, vegetarian

Servings:

Calories: 231kcal

6 Tablespoons unsalted butter
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed or pureed (thawed frozen bananas are fine)
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup buttermilk or plain yogurt
1/2 cup walnuts or pecans, toasted and coarsely chopped (or chocolate chips - optional)

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.
Move oven rack to middle position and heat oven to 350°F. Lightly grease an 8x5" loaf pan and set aside.
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.