Velvety soft dark brown banana bread with browned butter and cinnamon flavor.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
½cup114 grams unsalted butter
3large very ripe bananas12 oz total
3large eggs
2cupsall-purpose flour9 oz/250 grams**
1cupdark brown sugar7 oz/200 grams
2teaspoonsbaking powderI still liked Rumford
1teaspoonkosher salt
1teaspooncinnamon
½teaspoonfreshly ground nutmeg
½cupsliced almonds
Demerara sugar for sprinkling
Instructions
Preheat the oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ 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.
Notes
Make sure to stir and aerate your flour well before measuring OR weigh for best results. If using White Lily brand, it's best to weigh the flour.