I honestly haven't made banana bread in years, and yesterday's pitiful, abandoned brown banana bunch provided me the perfect opportunity. This browned butter version, courtesy of Joy the Baker, adds a extra layer of richness that will leave you reaching for that second thick slice. I'm currently snacking on some right now with my coffee. I encourage you to do the same this weekend!
6 ounces unsalted butter 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 teaspoon vanilla 3 medium bananas, mashed 1/4 cup whole milk 1 lime wedge 2 teaspoons maple syrup
1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside. Pour milk in a small bowl and squeeze lime juice over milk, allowing to curdle -- the perfect buttermilk substitute.
2. Melt butter in a saucepan over medium heat. Swirl the pan as the butter cooks, allowing to foam and crackle. Once browned and smelling nutty, remove from heat and pour into a small bowl. Set aside to cool.
3. In a large bowl, whisk together dry ingredients: flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk eggs, vanilla and "butter" milk. Then, whisk in bananas and maple syrup. Once browned butter is cooled, whisk with the wet ingredients.
4. All at once, add wet ingredients to the large dry ingredient bowl, and fold batter with a spatula until well combined -- don't forget to scrape bottom for pockets of flour.
5. Spoon batter into loaf pan and lightly tap onto countertop to evenly distribute the batter. Bake for 50 minutes-1 hour, until a toothpick inserted into the loaf comes out clean. Allow to cool in pan for 15 minutes before transferring.
