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INGREDIENTS

6 ounces unsalted butter ; melted and browned to just over a 1/2 cup
2 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon ; ground
1/2 tsp nutmeg ; freshly grated
2 eggs ; large
1 tsp vanilla extract
1/4 cup buttermilk
11/4 cup bananas ; mashed, about 3 medium
2 tsp molasses

Servings

INSTRUCTIONS

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas and molasses. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

NOTES

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Brown Butter Banana bread

6 ounces unsalted butter melted and browned to just over a 1/2 cup
2 cups all purpose flour 
3/4  cup granulated sugar 
1  tsp baking soda 
1/2 tsp salt 
3/4 tsp  cinnamon ground
1/2  tsp nutmeg freshly grated 
2  eggs large
1 tsp vanilla extract 
1/4 cup buttermilk 
11/4 cup bananas mashed, about 3 medium
2 tsp molasses

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and buttermilk.  Whisk in the mashed bananas and molasses.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature.  This loaf also freezes well.

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Nutrition

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Serving Size: 1 Serving (1561g)
Recipe Makes: 1 Servings

Calories: 4762
Calories from Fat: 3256 (68%)

Amt Per Serving		% DV

	Total Fat 361.8g	482 %
	Saturated Fat 223.3g	1117 %
	Monounsaturated Fat 94g
	Polyunsanturated Fat 15.9g
Cholesterol 1295.7mg		399 %
Sodium 1634.1mg		56 %
Potassium 3174.4mg		84 %
Total Carbohydrate 350.6g		103 %
	Dietary Fiber 24g	96 %
	Sugars, other 326.6g
Protein 51.7g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4762

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