I don’t know why it took me so long to try Brown Butter Banana Bread, but all that really matters is I did and that it’s great! Or at least this version is. There are dozens of very different recipes for Brown Butter Banana Bread, but the recipe I used is from Aaron at The Hungry Hutch. I chose it because it has a high ratio of eggs, calls for a cup of dark brown sugar and doesn’t use any sort of milk. In other words, the ratios were pretty different from the banana bread I usually make (Starbucks Banana Bread, as of late).
Here’s the Brown Butter Banana Bread cross-section. I used White Lily flour and that may have contributed to the super soft, velvety texture of this loaf. Or maybe it was all the eggs. The texture was soft and not too crumbly.
The banana flavor wasn’t quite as pronounced as in some other recipes thanks to the dark brown sugar, browned butter and spices, but for us that worked out well. My husband, who doesn’t usually like bananas, thought this was good.
As for the “almond crunch” topping, it’s totally optional but if you have some sliced almonds and Demerara sugar on hand the crunchy topping is a nice counterpart to the soft bread.
Almond Crunch Brown Butter Banana Bread
- 1/2 cup 114 grams unsalted butter
- 3 large very ripe bananas 12 oz total
- 3 large eggs
- 2 cups all-purpose flour 9 oz/250 grams**
- 1 cup dark brown sugar 7 oz/200 grams
- 2 teaspoons baking powder I still liked Rumford
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup sliced almonds
- Demerara sugar for sprinkling
- Preheat the oven to 350 degrees F. Grease and flour an 8 1/2 by 4 1/2 inch metal loaf pan.
- Brown the butter in a saucepan or skillet and set it aside.
- In a mixing bowl, mash the bananas with a fork (or potato masher), then stir in the eggs.
- In a separate bowl, very thoroughly mix together the flour, brown sugar, baking powder, salt and spices. It's very important that all ingredients are evenly distributed, so take the time to really mix well.
- Add the flour mixture to the egg mixture in thirds, stirring until evenly blended.
- Pour the browned butter over the top and stir until fully blended.
- Pour batter into the prepared loaf pan, then sprinkle almonds over the top. Sprinkle sugar over the almonds.
- Bake on center rack for about 1 hour. Bread should rise up and have a nice domed top.