Browned Butter Banana Bread

It’s so easy to achieve this impressive and delicious loaf cake. Simply read through the post to grasp the steps for success.

The recipe, appropriately named “Best-Ever Banana Bread”, comes right from the Gold Medal flour packet. The adjustments I've made are optional but after making Babish’s Chocolate Chip Cookies once a month for the past four years, I experimented with his browned butter technique. I can honestly say, just as with his cookies, it gives a banana loaf cake an irresistible flavor that keeps you coming back for more. The butter is browned then resolidified in the refrigerator for an hour. Before adding it to the sugar, I decidely give it a good stir with an offset icing spatula to loosen and take off the chill/warm it up. All throughout my years of baking, I’ve toasted chopped nuts in a dry skillet to bring out their flavor (I also keep bags of frozen toasted chopped nuts in the freezer to have them at hand). On occassion, another flavor adjustment I use is 1/2 cup toasted chopped nuts and 1/2 cup whole cranberries (instead of the called for 1 cup of chopped nuts). And without fail, I now top off the batter with a sliced banana (cut sides up coated in light brown sugar) before baking. This really is easy to achieve and not just a pretty photo we see on other people’s posts. You can do it, too!

Considering the changes I made to the original recipe, I gave it a new name.

Browned Butter Banana Bread

Preheat the oven to 350F

Prepare a 9”x5” loaf pan either using butter and flour (and tapping out the excess flour), quick release baking spray with flour or lining with parchment paper.

For the cake:

• 1-1/4 cups granulated sugar

• 1/2 cup unsalted butter plus 2 Tbs. reserved for the sliced banana topping (Optional - browned and resolidified in the refrigerator for about 1 hour)

• 2 eggs

• 1-1/2 cups mashed ripe bananas (3-4 medium - and not forgetting about the 1 extra banana for the decorative top - see below)

• 1/2 cup buttermilk

• 1 tsp vanilla

• 1-1/2 cups all purpose baking flour

• 1 tsp baking soda

• 1 tsp salt

• Optional - 1 cup chopped nuts, toasted (or 1/2 cup chopped nuts, toasted and 1/2 cup whole cranberries)

For the banana topping (prepare just prior to baking):

• 1 banana sliced in half lengthwise (when ready to bake)

• 1/4 cup brown sugar

Prepare the cake using a stand mixer:

Note: If using the optional browned butter, before adding it to the sugar and after removing from the refrigerator, whip with an offset icing spatula to soften. Remember to remove and reserve 2 Tbs. to baste the top.

• Mix sugar and softened butter.

• Add eggs, mashed bananas, buttermilk and vanilla; beat on medium speed until smooth.

• Stir in flour, baking soda, salt and toasted nuts until just moistened.

• Pour batter into prepared pan.

Prepare the sliced banana decor by distributing the brown sugar on a dinner plate or clean cutting board. Slice the banana lengthwise and coat both cut sides (flat side with visible seeds) in the brown sugar. Carefully place the banana (cut side/flat side/sugared side up) on top of the batter - do not press down, however, position them away from each other and toward the edges of the loaf pan.

• Bake the loaf for approximately one hour (checking at 50 minutes) or until a tester inserted in the center comes out clean. If the cake begins to brown, tent a piece of aluminum foil over the loaf pan.

• Meanwhile brown the reserved 2 Tbs. of butter for basting the top of the cake. Note: If using browned butter, gently remelt the reserved 2 Tbs.

• When done, remove cake from oven and place on a wire rack to cool.

• Baste the entire top with half of the reserved browned butter.

• Allow to cool approximately 15 to 20 minutes before carefully removing from the loaf pan and gently placing back on the wire rack.

• Baste the entire top again using the remaining browned butter and allow to cool competely.

Recipe adapted from Gold Medal Flour packet.