My literary heart fills with glee at the title of this post. I love a good alliteration. Besides having an awesome title, this banana bread also tastes awesome. If you’re not on the brown butter train, get on it! It adds depth, and nuttiness to this bread that plain butter won’t. Oats add texture and cinnamon and nutmeg add warmth.
For months, I’ve been trying to perfect my banana bread recipe and you know what the secret is? Butter. Oil doesn’t give the bread the moistness it needs like butter does. Plus, butter tastes better, especially browned!
Slightly adapted from Joy the Baker’s Brown Butter Banana Strawberry Bread.
6 ounces unsalted butter
2 cups all purpose flour
3/4 cup oats
½ cup dark brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1 teaspoon vanilla extract
¼ cup buttermilk
1 ¼ cups mashed bananas, about 3-4 medium bananas
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set aside
Melt butter in a small pan. It will start to crackle and foam as it gets hotter; once this stops the butter starts to brown. Swirl the butter in the pan to prevent it from burning and when the butter turns brown and starts to smell like nuts, remove from heat. Transfer to a small bowl to prevent butter from continuing to cook. You should end up with about half a cup.
Combine flour, oats, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine eggs, vanilla extract, buttermilk, bananas, and cooled brown butter. Add wet ingredients to dry and mix until just combined.
Pour batter into greased loaf pan and bake for 50 – 60 minutes, until the top in golden brown and a toothpick inserted comes out clean.