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Ultra Moist Brown Butter Banana Bread

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A one-bowl banana bread recipe featuring browned butter for a moist, tender crumb and deep, nutty flavor. Easy to make and perfect for comfort moments.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Brown the butter: Place 6 tablespoons (85g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After about 5 minutes, it will turn golden brown with a nutty aroma. Remove from heat immediately to prevent burning. Pour into a large mixing bowl and let cool for 5 minutes.
  2. Mash the bananas: While the butter cools, peel and mash 3 medium ripe bananas in the bowl you plan to mix in (or a separate bowl). You want them smooth but with a few lumps for texture.
  3. Add sugars and egg: To the brown butter, add 3/4 cup (150g) granulated sugar and 1/4 cup (55g) packed brown sugar. Stir well until combined. Then crack in 1 large room-temperature egg and 1 teaspoon vanilla extract; mix until smooth and creamy.
  4. Combine bananas and wet ingredients: Stir the mashed bananas into the butter mixture until fully incorporated.
  5. Sift dry ingredients: In a separate bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Fold in dry ingredients: Gradually add the dry ingredients to the wet banana mixture. Use a spatula to fold gently until just combined. Avoid overmixing to keep the bread tender.
  7. Add optional mix-ins: If desired, fold in 1/2 cup chopped walnuts or chocolate chips now.
  8. Prepare the loaf pan: Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter in and smooth the top with a spatula.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 55-65 minutes. Start checking at 55 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  10. Cool and enjoy: Let the bread cool in the pan for 10 minutes before transferring to a rack to cool completely.

Notes

Use a light-colored pan to brown butter to easily see color changes. Stir constantly and remove from heat as soon as amber flecks appear. Avoid overmixing the batter to keep the bread tender. Let bread cool completely before slicing to maintain moisture and structure. Tent with foil if top browns too quickly. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For vegan, use dairy-free butter or coconut oil and replace egg with a flax egg.

Nutrition

Keywords: banana bread, brown butter, moist banana bread, one bowl banana bread, easy banana bread, comfort food, quick banana bread

Find it online: https://emmaoven.com/ultra-moist-brown-butter-banana-bread-recipe-easy-one-bowl-comfort/