Brown Butter Banana Bread
This brown butter banana bread, with its nutty richness and sweet streusel topping, is the perfect indulgence for any time of day.
Equipment
- 10×5-inch Loaf Pan
Ingredients
For the bread:
- 14 tablespoons unsalted butter
- 1 ¾ cup granulated sugar
- 2 cups flour
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ teaspoon ground nutmeg
- 3 eggs
- 2 teaspoons pure vanilla extract
- 4 bananas mashed (about 2 cups)
For the streusel topping:
- ¼ cup brown sugar light or dark
- ¼ cup flour
- ½ teaspoon cinnamon
- Pinch of fine sea salt
- 2 tablespoons unsalted butter room temperature
Instructions
- Preheat the oven to 350°F. Grease a 10×5-inch loaf pan and line with parchment paper. Set aside.
- Following the instructions for how to brown butter, brown the butter in a saucepan over medium heat. When browned, remove from the heat and pour into a bowl to cool while you work on the batter.
- In a large bowl, whisk together the granulated sugar, flour, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the mashed bananas, eggs, and vanilla extract. Pour into the dry ingredients and mix until just combined.
- Add the cooled brown butter and stir until just incorporated. Pour the batter into the prepared loaf pan.
- To make the streusel, combine the brown sugar, flour, cinnamon, and salt in a small bowl. Use a fork or your fingers to work the butter into the mixture until clumps form. Sprinkle evenly over the bread batter.
- Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Store, well wrapped, at room temperature for up to 3 days or in the refrigerator for up to 5 days.