Brown Butter Banana Bread

We rarely have bananas that are too ripe because {1} we eat them so often and {2} Rob never lets food go to waste. If I point out that they are grossly brown, he says, “nah, they’re fine.” This was one of those rare occasions where we actually had a few that were way past their prime. I took it as my chance to finally make some brown butter banana bread! I love the classic quick bread and wanted to add that nutty flavor that you get from browning the butter. The streusel is made with brown sugar, cinnamon and oats for some added texture and sweetness. Rob and I demolished this loaf in a couple of days, although I probably could have eaten it in less. It’s just so moist and flavorful! Definitely my go-to banana bread recipe from now on.

Brown Butter Banana Bread
Yields one 9″ x 5″ loaf (or divide batter for two smaller loaves)

Ingredients

For the bread:

• 2 cups flour
• 1 cup sugar
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 tsp. fine-grain sea salt
• 2/3 cup plain Greek yogurt (I used fat-free)
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs at room temp
• 1 Tbsp. vanilla
• 3 large bananas, peeled and mashed

For the topping:

• 1/3 cup rolled oats
• 4 tsp. dark brown sugar
• 1 tsp. ground cinnamon
• pinch of fine-grain sea salt

Directions

1. Preheat oven to 300F. Butter and lightly flour a 9″ x 5″ loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
3. In a small sauce pan, melt the butter over medium heat, occasionally swirling the pan or string. Continue until it is a golden-brown color and has a nutty aroma. Remove from heat and set aside as you add the other ingredients (this allows the butter to cool slightly).
4. Add the yogurt, eggs, vanilla and then the browned butter. Use a wood spoon to stir until combined. Next, add the mashed bananas and mix until fully incorporated. Poor into prepared loaf pan and spread evenly.
5. To make the topping, combine the oats, brown sugar, cinnamon and salt in a small bowl. Evenly pour over the batter.
6. Bake for 55 – 65 minutes, until a toothpick inserted near the center comes out clean. If the top begins to brown before it’s fully cooked, lightly cover with a sheet of foil.
7. Let cool in the pan on a wire rack for about 15 – 20 minutes, then remove from pan (I found that the easiest way to do this is to flip it upside down and let it fall into your hand, but make sure to do it over a paper towel in case some of the topping comes off. Then pour the topping back on top).