Brown Butter Banana Bread Recipes

Steps:

• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
• Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch loaf pan.
• In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready.
• In a large bowl sift the flour, sugar, baking powder, baking soda and salt.
• In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
• Add the liquid to the dry mixture. Mix just until incorporated, don't over mix. I only used maybe less then 15-20 stirs. Pour the batter into the greased loaf pan.
• Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minute sin the pan before cutting and serving.
• Cut loaf into 10 slices and serve, warm, with extra butter?!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place the bananas into a large plastic zipper bag, seal the bag, and smoosh the bananas with your fingers until very well mashed. Set the bananas aside. Place the brown sugar and butter into a mixing bowl, and mix on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag, and squeeze the mashed bananas into the bowl of brown sugar mixture. With the electric mixer on medium speed, beat in the bananas, egg, cinnamon, vanilla extract, and milk until the mixture is well combined. Switch the mixer to low speed, and gradually beat in the flour, baking soda, baking powder, and kosher salt just until the batter is smooth, about 1 minute. Spread the batter into the prepared loaf pan.
• Bake in the preheated oven until the bread is set and lightly browned on top, about 40 minutes. A toothpick inserted into the center of the loaf should come out clean.

Steps:

• Preheat the oven to 350. Grease a loaf pan (9 X 5 inches) with cooking spray or butter.
• Place butter in a small skillet or sauce pan and melt it on medium-low heat. Swirl the pan around as the butter begins to foam. The foam will subsides and the butter will begin to brown. When it begins to smell nutty and the butter turns a shade of golden brown, remove from heat immediately. Don't let it burn; let cool.
• In a large bowl, whisk the flour, sugar, baking soda, salt, ginger and cinnamon.
• Place slightly beaten eggs in a seperate bowl. Add the mashed bananas, yogurt (or milk), the cooled brown butter and vanilla and stir to mix well.
• Pour the banana mixture into the flour mixture and stir gently with a rubber spatula until just combined; do not over mix. Scrape batter into the prepared pan, smooth the top; bake preheated oven for 50 - 60 minutes, or until a tester comes out clean. (Depending on many factors, this may take longer, but not so long as to dry out cake.).
• Cool the loaf in the pan on a rack for 5 minutes then tip out on to the rack and let cool completely before slicing.