Almond Crunch Brown Butter Banana Bread
Velvety soft dark brown banana bread with browned butter and cinnamon flavor.
Servings 12
Ingredients
- ½ 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
- ½ teaspoon freshly ground nutmeg
- ½ cup sliced 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.
