Brown Butter Banana Bread – quite the tongue twister eh?
Today I am bringing you a recipe for Banana Bread, one of the best breads out there according to Vincent Loizzo. He loooooves himself some banana bread. His grandpa loved to bake and one of his specialties was banana bread. He made it in a bundt pan, and I tried it freshmen year of college when I stocked Vin in our dorm building. Yes, Vin loved it so much that he brought a whole bundt full back to college. It’s damn good – there’s not other way to describe it. 😉
There are a few reasons why I love banana bread.
#1. It’s simple to make.
#2. It uses up very ripe bananas that I would never eat.
#3. Makes the house smell amaaaazing.
#4. You can get creative with it.
I put a few little twists on this recipe – I made it with brown butter, added crunchy walnuts, and a crumb topping. See, creative right?
Everything should have a crumb topping. And that’s all I have to say about that.
Look at the color!! I am seriously loving the rich, golden, caramel color of this bread. At first I thought, gosh dang it, I over baked it…it was in the oven for a loooong time. Good news – that’s just the color! It baked perfectly – moist, slightly dense, but not stuck to the roof of your mouth dense. The walnuts add the perfect crunch to every bite and the brown butter gives it a slightly nutty flavor and so.much.warmth. It’s a warm and cozy bread – like the kind you want to enjoy with a cup of coffee and then curl up on the couch.
Ok. I’ve gotta talk about how to bake this thing. It bakes for.ev.er. so don’t be alarmed if you feel like it will never get done. Alls you gotta do is at around 50-55 minutes, lightly tent tin foil on top of the pan and continue to bake. If you don’t do this, that baby will burn. Continue checking if the bread is done by inserting a knife in the middle of the bread. If it comes out clean, take it out and let it cool completely. Other than that, you’re golden. Literally. 😉
Enjoy my fraaaands.
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- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 stick butter, cut into pieces and then browned (see instructions below)
- ¾ cup milk
- 4 ripe bananas, mashed with fork
- 1 cup chopped walnuts
- ½ stick (4 tablespoons) unsalted butter, melted
- ½ cup oats
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Pre-heat oven to 350 degrees. Spray a large loaf pan with non-stick spray and sprinkle with flour; set aside.
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon; set aside.
- Heat a skillet over medium heat. Add butter and melt. Once melted start to whisk. Butter will foam and then subside. Watch carefully as brown specs start to form on the bottom of the pan. Smell the butter, it will have a nutty aroma. Take off heat and let cool slightly.
- In a stand alone mixer fitted with a paddle attachment, whisk eggs and sugars. Slowly drizzle in browned butter to temper the eggs. Add vanilla.
- Next, alternate adding flour mixture and milk. Lastly mix in mashed bananas and walnuts. Pour into prepared baking pan.
- For the crumb topping, add all the ingredients in a bowl and mix. Carefully press crumb topping on top of the batter.
- Bake for 55 minutes then tent aluminum foil on top of pan and continue to bake for an additional 20 - 30 minutes until a knife inserted into the bread comes out clean. Let cool completely.
Source: Stuck on Sweet