Brown Butter Banana Bread. Just four simply delicious words. Outwardly unfussy but incredibly tender and gently spiced. This classic South African teatime favourite remains one of the most baked loaves. I’m sure everyone has a personal favourite banana bread recipe that they turn to, so why another banana bread you ask? I’m convinced you’re going to love this browned butter recipe.
With all the modern artistry of cake, I thought I’d find it a real stretch to get excited over something as basic as a banana bread. I was wrong. This loaf is about maximising the potential of each ingredient. Browned butter is nutty and rich, providing both colour and flavour. I’ve also added cinnamon and mixed spice, the perfect banana bread partner. Brown sugar has a caramel taste and adds to the goldeness of the crumb. For crunch, the top has a sprinkling of brown sugar.
This simple bake requires no fanciful adornments, just basic pantry ingredients and two lonely bananas. If you’re up early on a Saturday morning, you can have this banana bread done and ready for brunch.
Sugar-crusted Brown Butter Banana Bread
- 125g butter
- 110g soft brown sugar
- 2 eggs
- 2 very ripe bananas, finely mashed
- 150g all purpose cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1 tablespoon brown sugar, for finishing
- Preheat the oven to 180º C. Grease a 20 cm loaf pan and line with baking paper. In a small saucepan, melt the butter and let it bubble away until the butter is brown and nutty. Set aside to cool. In a separate bowl, whisk together the sugar and and eggs until light and creamy. Pour the cooled butter into the egg mixture and beat to combine.
- Fold through the mashed bananas. The mixture will look a little split at this point. Sift in all the dry ingredients and whisk on a slow speed to just combine. Pour into the loaf tin and smooth over. Sprinkle with the extra brown sugar and bake for 45 minutes. Rest in the tin for 15 minutes before turning out. Cool completely on a wire rack. Always cut with a serrated knife and sneak in a quick slice to bag the crusty ends!