Browned Butter Banana Bread

Recipe View In a small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter foams, then subsides, turning a deep golden brown with a nutty aroma and brown specks at the bottom. This should take approximately 5-10 minutes. Remove from heat and let cool slightly, about 15 minutes. Measure out 1/3 cup of the browned butter for the recipe; reserve the remaining browned butter for another use (it's fantastic on vegetables or pasta!).

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a standard loaf pan (approximately 9x5 inches) to prevent sticking.

Recipe View In a large bowl, mash the ripe bananas until smooth. Add the brown sugar, granulated sugar, egg, vanilla extract, and the 1/3 cup of cooled browned butter. Stir until well combined.

Recipe View In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. This ensures even distribution of the leavening and spices.

Recipe View Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to a tough bread. Pour the batter into the prepared loaf pan.

Recipe View Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. If the top of the bread is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.

Recipe View Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm, or at room temperature.