Joy the Baker

Brown Butter Banana Bread

March 10, 2014

Brown Butter Banana Bread

I’ve unpacked the moving boxes of the essentials:  sock slippers, gin, loaf pan, spatula, and mixing bowl.  I’ve managed to find the fancy candles I love,  a few pictures of my family, and the face wash.  The cookbooks are lined up on the book shelf, color-coded just like Shutterbean taught me.

I’m just far enough in the whole moving process to miss home.  Strange because I am home.  It’s just that I have to build up a familiarity to this new space. I don’t yet know its nuances.

What I do know is that I’m mostly responsible for feeling at home where I’m home.  It’s a state of mind.  It’s coming to understand the different shade of light.  It’s the different sounds of the street.  It’s the familiar smell of comfort.  Banana Bread feels like home, so Banana Bread it is!

Brown Butter Banana Bread

We’re not looking to reinvent the wheel here.  This banana bread is more about settling in and planting roots.  It’s tastes just like home to me, and so it is!

Brown Butter Banana Bread

I love that banana bread comes together rather effortlessly.  A bowl, fork, and spoon and we’re in business.

Good news for all of us, right?

Brown Butter Banana Bread

Mashed bananas are stirred together with granulated sugar and molasses.  I realized too late that I’m fresh out of brown sugar.  We can make our own…. or just stir it all together with gumption.

Butter is melted until it’s golden brown and smells juuuuust nutty.  I love the depth that brown butter adds to the banana bread.  Extra goodness, that’s all it is.

Oh!  I don’t have buttermilk either.  I squeezed a big wedge of lime into a bit of milk.  Buttermilk substitutions are key.

Brown Butter Banana Bread

Eggs and butter into the banana mash.

Brown Butter Banana Bread

No nuts.  No toasted coconut.  Nothing too fancy.  Just cinnamon spiced, brown butter magic banana bread.

The smell that fills the kitchen is home exactly.

Brown Butter Banana Bread

I thought about sharing this loaf with my neighbors, but there’s plenty of future for that.  I just needed to sit in from of this warm loaf and breathe it in.  The texture is dense but soft.  It’s lightly cinnamon spiced and hearty in the way that feels just right in the morning.  This banana bread is sweet and I find it’s best paired with a cup of milky coffee.  Slice into thick wedges.  No need to be coy.  We’re home.

Brown Butter Banana Bread

makes 1 9×5-inch loaf

Print this Recipe!

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup buttermilk

1 1/4 cup mashed banana (from about 3 medium bananas)

2 teaspoons molasses

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and buttermilk.  Whisk in the mashed bananas and molasses.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature.  This loaf also freezes well.


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