I’ve spent a great portion of my short life looking for the perfect banana bread recipe. There are hundreds, maybe even thousands out there, but none have ever come close to what I wanted. About a year ago, I stumbled across a blog with a promising recipe and since then, I haven’t looked back. This is by far the best banana bread recipe in the world. The reason for that is simple; the two “browns.” What makes this recipe the best is that it uses browned butter and almost a cup of glorious brown sugar. If you’re like me and generally have some bananas in the freezer, you’ll have everything else in your pantry and will be ready to make this bread.
Browned Butter Banana Bread
Slightly adapted from Sing For your Supper
1 Stick of butter
2 C. Flour
3/4 C. Brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C. Chopped pecans (optional)
Preheat oven to 350 degrees and grease a loaf pan.
Melt butter in a saucepan over medium heat. Once melted, turn down the heat and stir and swirl in the pan until it browns, about 5 minutes. Remove from heat and let cool.
In a large bowl, stir together flour, brown sugar, baking soda, and powder. In a smaller bowl, mash bananas then stir in browned butter, eggs, and vanilla. Make sure the butter has cooled so you don’t scramble the eggs.
Add the wet ingredients to the dry ingredients and mix just until incorporated. Pour batter into prepared loaf pan and bake 60-70 minutes.