brown butter banana bread

Questions I have been thinking about lately: Is $78 too much to spend on sweatpants? How long is too long to spend at target looking at flatware? How many banana bread variations does one blog with 12 followers need?  This post is mostly about the latter but if I could get some moral support on the sweatpants that’s a bonus.At any given time, I have 6-12 banana bread recipes that I have been meaning to try (my life is full thank you for asking.)  Currently on my bake-list I have salted caramel cashew banana bread, banana cookie bread, and snickerdoodle banana bread. My cousin also recently made Chrissy Teigen’s banana bread with coconut and vanilla pudding that just confirms Chrissy is who I want to be when I grow up. This towering beauty is from Joy the Baker.  I actually made it in June and forgot to write about it until yesterday when I saw her house tour on apartment therapy and remembered that she too is who I want to be when I grow up.

My aspirations are centered primarily around female role models and cake that passes as bread.  This is a really really really good classic banana bread.  Brown butter is basically crack and I’ve never not wanted to add chocolate chunks to something.  It also makes a decent height loaf in a 9×5 inch pan, which is exciting to me because I like my loaves tall.If you live on the east coast it has probably been no less than 3 minutes since someone commented on how cold it is so I’d like to take this opportunity to encourage you to make warm banana bread and forget about your problems.Maybe in some overpriced sweatpants.

brown butter banana bread

(recipe from Joy the Baker)

6 oz unsalted butter, melted and browned

2 cups flour

3/4 cup  sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

2 eggs

1 teaspoon vanilla extract

1/4 cup buttermilk

1 1/4 cup mashed banana (roughly 3 medium bananas)

liberal handful of chocolate chunks

(she also recommends 2 teaspoons of molasses and 1/2 teaspoon of nutmeg but I didn’t have either of those and we still survived)

directions

Preheat your oven to 350 degrees and grease and flour a 9×5 inch loaf pan.

Melt and brown your butter and then set aside to cool.  In a mixing bowl, sift together your flour, sugar, baking soda, cinnamon, and salt.  In a separate bowl, whisk together your eggs, vanilla, and buttermilk, followed by your mashed banana.  Finally, whisk in the cooled brown butter.

Gently fold your wet ingredients into your dry ingredients and then stir in your chocolate chunks.

Pour the batter into your prepared pan and bake for 40-50 minutes until the top springs back.

Let cool in the pan for a few minutes before removing to wire cooling rack.  Melted butter on a warm slice of this is a really good idea.

Enjoy!