Last week I decided to treat my husband to a special breakfast loaf, instead of my usual low-sguar, low-fat, gluten-free loaf. He loves banana bread, so I thought I'd kick it up a notch and use brown butter in the loaf.
This bread was so delicious, I honestly felt kind of guilty eating it for breakfast. My sweet-toothed husband absolutely loved it. It was moist, sweet, and had this decadent nutty flavor from the brown butter. It tasted like a cupcake almost. I just love banana bread.
You can easily swap out the whole wheat flour for an all-purpose gluten free flour if you want it to be gluten free. I just felt like spoiling my husband with a deliciously fluffy gluten-filled loaf of banana bread.
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup maple syrup
2 ripe, mashed bananas (about 1 cup)
3 eggs (room temp)
1 teaspoon vanilla extract
2 cups whole wheat flour (or gf all-purpose flour)
1 1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees. In a heat-proof glass add brown sugar and maple syrup, and set aside. In a small pot, heat the butter on medium-low heat, swirling every once in a while, for 5 to 10 minutes, or until the butter starts to brown and turn an amber color. Carefully transfer butter into heat-proof glass with sugar, mix, and allow to cool.
Once butter and sugar has cooled, add eggs, vanilla, and mashed bananas. In a seperate bowl add flour, baking soda, cinnamon, and salt. Incorporate wet ingredients into dry until just mixed. Pour into a 9 x 5 loaf pan and bake for 55-60 minutes (watch closely, as mine went from not quite done to almost overcooked in a matter of minutes).