Banana bread has to be one of my favourite breakfast indulgences, but I often balk at the thought of paying $6 at a cafe for a small slice. And considering how easy it is to make, you’d be silly not to try and make your own!
My need for baking banana bread generally revolves around the same problem – too many bananas on the counter top about to go off. When bananas get to that overly ripe, squishy phase, there isn’t much else you can do with them, but bake. Which is totally fine by me!
I firmly believe that browned butter can improve just about anything (take these Brown Butter Choc Chip Cookies as an example) and I thought I would experiment with adding it to my standard banana bread recipe. It worked a treat and gave the bread a nutty and slightly toasted caramel flavour.
This recipe makes around 8 slices, so I like to slice, wrap and freeze them to prolong the freshness and ensure I have a quick and tasty breakfast whenever I need. Simply heat in the microwave and top with butter and it’s good as new! If you love your banana bread with crispy edges, I often just defrost in the microwave and then finish it off under the grill.
Ingredients
- 125 g butter
- 2 eggs
- 3 ripe bananas mashed plus one halved lengthwise to decorate
- 1 cup brown sugar
- 1 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- Preheat oven to 180°C and grease and line a 10 x 20cm loaf pan.
- Put the butter into a small saucepan over a medium heat. As the butter melts, it will begin to foam and turn brown. Once you smell a nutty aroma, take the pan off the heat and transfer the butter into a heat-proof bowl to cool down slightly.
- In a medium bowl, combine the eggs and mashed banana and mix well.
- Add the cooled browned butter to the wet mixture and stir until combined.
- Add sugar, flour, baking powder and cinnamon to the banana mix and stir until just incorporated (don't over mix or the banana bread will become tough).
- Pour the batter into your prepared loaf pan and top with 2 halves of banana.
- Bake for around 50 mins or until a skewer comes out clean.
- Rest in the pan for 15 mins before turning out onto a wire rack to cool completely.
- Enjoy warm with lots of butter!
What’s your favourite thing to do with leftover bananas?
5 Comments
I actually not a person to throw away leftover bananas, I turn it into DIY beauty products, instead. Avocado, bananas, and honey are good for our skin, face, and hair. Anyhow, our family will do appreciate if the food we are serving is organic and healthy. Just in case you need organic products, Doorstep Organics ( https://www.doorsteporganics.com.au/ ) is a great source for your organic needs.
Meanwhile, I will look forward to more of your recipe. Thank you.
I thought I was the only one with over crowded counter top because of bananas. We often buy too much banana in a week because you pay less if you buy bulk which leads us to over riped bananas eventually. Thank you very much for giving me an idea how to deal with my bananas. I know for sure this one is delicious.
You are welcome Anne! Suddenly having too many overripe bananas is a good problem to have :)
I currently don’t have baking powder can I just use self raising flour in stead or a combo of plain and self raising?
Yes swap for self raising and let me know how it goes!