Brown Butter Banana Bread


So I’m currently at the airport.


I just finished the best week of my life.


What did I do, you ask?


Well, I’ll make a post about it, so you’ll just have to wait until then.


Also, this is the best banana bread ever.  No joke.  Enjoy, dolls!


From the ever-fabulous Joy the Baker

  • 170 grams / 6 ounces butter, browned and cooled
  • 280 grams / 2 cups unbleached all purpose flour
  • 165 grams / 3/4 cup unrefined cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • scant 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 60 milliliters / 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3 medium/large ripe bananas, mashed
  • 2 teaspoon unsulphured molasses

With your rack in the center of your oven, preheat it to 350 degrees F.  Butter and flour a 9×5 inch loaf pan and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.  In another medium bowl, beat together the eggs with the buttermilk and vanilla extract.  Add in the bananas and mix, and then add in the molasses and mix that as well.  Making sure the butter is sufficiently cooled (you’re looking for about room temperature, but it can be a little bit warmer), mix that in.  Pour the liquid ingredients into the dry ingredients and, with a wooden spoon, mix together the batter until just combined (be sure not to overmix).  Pour the batter into the loaf pan, smooth the top, and pop it into the oven.  Bake for 50-60 minutes, or until a cake tester inserted near the center comes out clean.

Once the bread is baked, place it in its pan on a wire rack and allow it to cool in the pan for 15 minutes.  Once 15 minutes is up, loosen the bread around the edges of the pan with a butter knife and turn it out onto a wire rack to cool completely before serving.  The loaf will remain fresh wrapped up in plastic wrap in a cool place for up to four days.

Serves 8-10


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