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Comforting and nutty, brown butter banana bread is perfect for a Fall afternoon.
Preheat the oven to 350 degrees F. Grease a loaf pan, and set aside.
In a small saucepan, over medium-high heat, cook the butter, stirring occasionally, until it darkens. (Do not burn it, cook it until it smells nutty.) Once the butter has browned, remove from the heat, and cool slightly.
While the butter is browning, combine the ingredients for the crumb topping in a medium bowl (use your hands or a fork to mix the 2 Tablespoons of cold) butter into the dry topping ingredients until crumbly, pea-sized crumbs form). Set aside.
Back to the bread… In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon, and set aside.
In the bowl of your mixer, combine the egg and sugar, and mix at medium speed until light and fluffy.
Mix in the cooled brown butter slowly.
Add the mashed bananas, the milk and the vanilla extract, and mix on medium speed until combined.
Mix in the flour mixture until combined.
Pour the batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the top of the batter.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let cool before enjoying!
Makes 1 large loaf, or 3 small loaves.