Browning the butter really adds a depth of flavor, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.
I was tired of tossing overripe bananas so I came on this site looking for a good recipe for banana bread. This one sounded easy & I really like the idea of the browned butter. That was last night thank God I had more bananas because we finished the loaf and I am now waiting for another to finish baking! The browning of the butter is essential...it smells so heavenly and tastes delicious... do NOT skip this step! The only thing I did differently is that I buttered my loaf pan and sprinkled cinnamon/sugar on the bottom and sides makes it a little sweeter and gave it a little "crunch" on the ends. Thanks for a fantastic recipe.... I can hardly wait til the bananas over ripen again! Read More
I was tired of tossing overripe bananas so I came on this site looking for a good recipe for banana bread. This one sounded easy & I really like the idea of the browned butter. That was last night thank God I had more bananas because we finished the loaf and I am now waiting for another to finish baking! The browning of the butter is essential...it smells so heavenly and tastes delicious... do NOT skip this step! The only thing I did differently is that I buttered my loaf pan and sprinkled cinnamon/sugar on the bottom and sides makes it a little sweeter and gave it a little "crunch" on the ends. Thanks for a fantastic recipe.... I can hardly wait til the bananas over ripen again! Read More
This was a great banana bread but I'm not sure browning the butter made the difference. I think you could just add melted butter and pretty much get the same flavour. For the people who are having discrepancies with the cooking times and perhaps ending up with a dry loaf, please remember there are a variety of different materials used to make bread pans. Anything from light silver colour to dark teflon to glass and now silicon. Lighter coloured pans do not absorb the heat like a dark coloured pan. So if you are using a dark colour, you may want to turn the heat down slightly and/or reduce the cooking time. Teflon and silicon add a different texture to foods cooked in those pans again. (sides are often tough or rubbery). My suggestion is to find as many light coloured cooking pans, cookie sheets and muffin tins as you can! You will always end up with a more uniform product that doesn't cook on the outside faster than it does on the inside. :) Read More
very yummy! I made 3 loaves as I had 9 bananas to use up, mine baked in 50 minutes, I used baking powder for the soda as I am very sensitive to the taste, added cinnamon, the browned butter and brown sugar add a nice taste. Read More
This was very good banana bread and the browned butter does add that little extra depth to the recipe. The next time I make it I will add some chopped walnuts. Following the recipe will give you a very nice breakfast bread! Thanks Chef V! Read More
Stuck to recipe for bread except tripled it. Very good bread not the strongest banana flavor though. Used the rest of the browned butter to make a simple cinnamon caramel glaze (pwd sugar browned butter cinnamon and nutmeg) which really added a nice flavor to the bread. Will make this recipe again though I'll probably put in extra bananas. My father says it's the best banana bread he's ever tasted in his life. Read More
LOVE this recipe! As always with any banana bread recipe I added one more banana than it calls for - the banana flavor is a little lighter so if you are looking for a strong banana flavor this may not be the recipe for you but we LOVE it. Printed and saved! Read More
This is a delicious banana bread but I would have added the whole 1/2 cup of butter and not measured out only 1/3 or I would have added a bit of sour cream or applesauce. It was slightly dry. I baked it for 50 mins at 350 but I wouldn't have wanted to leave it in for less just to make sure the batter was cooked all the way through. I added 1 tsp salt but kept everything else the same as the recipe. The browned butter adds the delicious depth of flavor. Just fell a bit short of being the perfect recipe. I think I can work on it though. This recipe has the possibility of being THE ONE. Read More
It lacked salt. Next time I left out the nutmeg and cinnamon used 1/4 cup of butter and added 1/2 teaspoon of salt. It was perfect for our family. I really loved the brown butter part. I also added about 1/2 C. of pecans from my backyard. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was tired of tossing overripe bananas so I came on this site looking for a good recipe for banana bread. This one sounded easy & I really like the idea of the browned butter. That was last night thank God I had more bananas because we finished the loaf and I am now waiting for another to finish baking! The browning of the butter is essential...it smells so heavenly and tastes delicious... do NOT skip this step! The only thing I did differently is that I buttered my loaf pan and sprinkled cinnamon/sugar on the bottom and sides makes it a little sweeter and gave it a little "crunch" on the ends. Thanks for a fantastic recipe.... I can hardly wait til the bananas over ripen again!
This was a great banana bread but I'm not sure browning the butter made the difference. I think you could just add melted butter and pretty much get the same flavour. For the people who are having discrepancies with the cooking times and perhaps ending up with a dry loaf, please remember there are a variety of different materials used to make bread pans. Anything from light silver colour to dark teflon to glass and now silicon. Lighter coloured pans do not absorb the heat like a dark coloured pan. So if you are using a dark colour, you may want to turn the heat down slightly and/or reduce the cooking time. Teflon and silicon add a different texture to foods cooked in those pans again. (sides are often tough or rubbery). My suggestion is to find as many light coloured cooking pans, cookie sheets and muffin tins as you can! You will always end up with a more uniform product that doesn't cook on the outside faster than it does on the inside. :)
very yummy! I made 3 loaves as I had 9 bananas to use up, mine baked in 50 minutes, I used baking powder for the soda as I am very sensitive to the taste, added cinnamon, the browned butter and brown sugar add a nice taste.
This was very good banana bread and the browned butter does add that little extra depth to the recipe. The next time I make it I will add some chopped walnuts. Following the recipe will give you a very nice breakfast bread! Thanks Chef V!
Stuck to recipe for bread except tripled it. Very good bread not the strongest banana flavor though. Used the rest of the browned butter to make a simple cinnamon caramel glaze (pwd sugar browned butter cinnamon and nutmeg) which really added a nice flavor to the bread. Will make this recipe again though I'll probably put in extra bananas. My father says it's the best banana bread he's ever tasted in his life.
LOVE this recipe! As always with any banana bread recipe I added one more banana than it calls for - the banana flavor is a little lighter so if you are looking for a strong banana flavor this may not be the recipe for you but we LOVE it. Printed and saved!
This is a delicious banana bread but I would have added the whole 1/2 cup of butter and not measured out only 1/3 or I would have added a bit of sour cream or applesauce. It was slightly dry. I baked it for 50 mins at 350 but I wouldn't have wanted to leave it in for less just to make sure the batter was cooked all the way through. I added 1 tsp salt but kept everything else the same as the recipe. The browned butter adds the delicious depth of flavor. Just fell a bit short of being the perfect recipe. I think I can work on it though. This recipe has the possibility of being THE ONE.
It lacked salt. Next time I left out the nutmeg and cinnamon used 1/4 cup of butter and added 1/2 teaspoon of salt. It was perfect for our family. I really loved the brown butter part. I also added about 1/2 C. of pecans from my backyard.
