I have loved and used my good ol’ banana bread recipe many many times. It never failed me but I decided it was time to venture away from it and try something new. I stumbled across the original recipe for this browned butter buttermilk banana bread (try saying that ten times fast;) on pinterest and was pleasantly surprised to find that it was from Averie Cooks. Just a little while back I feel in love with her sugar-doodle recipe so I was confident that I would love this one just as much…Well I did! I did make a few minor alterations to the recipe (because I can’t ever seem to leave well enough alone) but I’m sure the true original recipe is just wonderful! Hope you enjoy!!
adapted recipe/original recipe by Averie Cooks
For the Bread
1/2 cup unsalted butter (1 stick), browned
2 large eggs
1/3 cup buttermilk
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup mashed bananas
1 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside
In a heavy-bottomed large pot or skillet, melt 1/2 cup butter over medium-low heat, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. Pour butter in large mixing bowl.
To the melted butter, add the eggs, buttermilk, sugars, vanilla, cinnamon, and whisk to combine. Add the bananas and stir to incorporate.
Add the flour, baking power, baking soda, optional salt (buttermilk is already salted, and if using salted butter, and then adding salt, bread could become too salty so use caution here), and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
Pour batter into prepared pans and bake for 35 to 42 minutes or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out mostly clean (banana bread is gooey and it won’t come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in the second half of cooking or tent the pan with foil although I don’t suspect this will be an issue. Allow bread to cool in pan for at least 10 minutes before removing and transferring to a rack to finish cooling.