The colder months are a time when I think not of baking cupcakes with colorful frosting but of breads, muffins, and pies. I’m baking recipes that fill you with a sense of well being and warmth. I’m wrapping them in paper to share with friends, neighbors, and family. I’m having them with meals at home and resisting letting the dogs sample.
Breads are, hands down, my favorite recipe to bake from September to the end of February. Can you think of a better wake-up call on a cold morning than warm bread with your cup of joe? And this recipe is another one that I love to make French toast with. This year, I’ve been sharing a lot of Spiced Pumpkin Bread and this recipe, Brown Butter Banana Nut Bread, as gifts and at holiday celebrations. And they always get rave reviews.
This bread is appropriate all year round – not just when there’s a chill in the air. Sweet bananas meet warm spices and walnuts in this classic bread that everyone will love. I give this as gifts very frequently, especially if I’m not certain the recipient is a fan of pumpkin or cinnamon swirls. This bread makes a great gift wrapped in colored paper, and it’s a flavor that is familiar and comforting.
I’ve been making this recipe for years and perfecting it a bit along the way. It’s a simple recipe – you don’t have to be a bread baking pro to make great bread with this recipe. This is a dense, moist bread, and with that comes loads of flavor. The brown butter addition to an otherwise classic recipe really ups the ante here and adds additional flavor notes that aren’t present in your traditional loaf. This updated classic is a essential to any recipe collection.
Brown Butter Banana Nut Bread
Makes four mini loaves
- 2 cups organic all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 2 eggs – beaten
- Five mashed bananas – 1 1/2 cup
- 1/2 cup/one stick butter
- 1/2 cup walnuts – chopped
- Baking spray
- Preheat oven to 350 degrees. Grease four-cavity mini loaf pan with baking spray and set aside.
- In a standing mixer, add flour, cinnamon, nutmeg, walnuts, baking powder, and baking soda. Blend dry ingredients together well.
- In a skillet, heat butter over medium heat until a golden brown coloring forms. This takes approximately seven to eight minutes. Once browned, remove from heat.
- Once the butter is cooled for around five minutes, mix it in a separate large bowl with mix eggs, mashed banana, and sugar until well blended.
- Add wet ingredients to flour mixture all at once. Then, turn standing mixer on to lowest setting and mix until just combined. Do not overmix. The batter will have lots of lumps, and you’ll be tempted to keep mixing. Resist the urge.
- Spoon batter into prepared pan. Fill each cavity to approximately half full.
- Allow to bake for 45 minutes or until golden brown.
As usual, I like to bake my breads in a mini-loaf pan. This makes them more portable and great for gift-giving. However, this recipe can be adapted to a 9×5 loaf pan. Simply adjust your bake time.