Brown Butter Banana Bread
My signature banana bread recipe. Sometimes my husband will purposefully not eat the bananas I buy just so that they will turn brown and I will make this! Browning the butter give the banana bread a richer flavour, but to save time, you can use melted butter or oil. The nuts and chocolate are technically "optional", but we know chocolate is never optional 😉
Author: Vincci Tsui, RD
Recipe type: Baked Goods, Vegetarian
Makes: 1 loaf
- ⅓ cup (75 g) butter
- 3 overripe bananas, peeled
- ½ cup (125 mL) brown sugar
- 1 egg, beaten
- 1 tsp (5 mL) vanilla
- 1 tsp (5 mL) cinnamon
- 1½ cups (375 mL) whole wheat flour
- 1 tsp (5 mL) baking soda
- a pinch of salt
- ½ cup (125 mL) chopped walnuts or pecans
- 2 oz (60 g) chopped semi-sweet or dark chocolate, or about ⅓ cup (85 mL) chocolate chips or chunks
- Preheat the oven to 350°F and butter a 4 x 8" loaf pan.
- Brown the butter: In a wide pan, melt the butter over medium heat. Skim off any foam that forms on the surface. Continue to heat, stirring occasionally. The butter will start developing larger bubbles, turn brown and give off a nutty aroma. Take it off the heat before it burns. Set aside.
- In a large mixing bowl, mash the bananas with a fork or potato masher. Stir the brown butter into the mashed bananas. Mix in the sugar, egg, vanilla and cinnamon.
- Add the flour, baking soda and salt until mostly blended, then fold in the chocolate and nuts until everything is evenly blended. Do not overmix.
- Pour the batter into prepared loaf pan. Bake until a tester inserted into the centre comes out clean, about 50-55 minutes. Remove from oven and cool completely (ideally on a rack) before removing the banana bread from the pan. Slice and serve.