Brown Butter Roasted Banana Bread

1. Roast bananas whole with the peel on for 15-20 minutes in a 350°F oven.
2. Grease an 8″ x 4″ loaf pan.
3. In a small saucepan, melt butter over medium high heat. Do not stir—instead swirl the pan and watch until it begins to foam. Once the foam begins to subside, and the butter has browned sufficiently, remove from heat and set aside.
4. In a medium sized mixing bowl, stir together brown butter, salt and sugar. It will look kind of separated. That’s okay.
5. Stir the sour cream and vanilla into the sugar/butter mix. Mash bananas and add in as well (chunks are okay!).
6. In a separate bowl, mix together the flours, cinnamon and baking soda. Stir until well combined.
7. Add the flour to the wet mix in two portions, but try not to over mix.
8. Pour into a greased loaf pan and bake for 45 minutes to 1 hour.
9. Cool 5-10 minutes in pan before turning out onto a cooling rack. Turn upright and allow to cool completely, although you will be able to cut into it while it’s still warm.
10. This bread is awesome toasted with butter, cream cheese or even Nutella.