Brown Butter Banana Loaf with Buttermilk and Brown Sugar
A banana loaf made with browned butter, light brown sugar, buttermilk, and optional walnuts, with banana measured after mashing.
Ingredients
Loaf
- 1/2 cup unsalted butter 113 grams before browning
- 1 1/2 cups mashed ripe banana About 340 grams; measure after mashing
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 2 cups all-purpose flour 240 grams; spoon and level
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup chopped walnuts Optional
- 1 teaspoon butter Additional, for pan preparation
Instructions
- Brown the measured ½ cup butter in a light saucepan over medium heat, about 5–8 minutes. As golden specks appear, pour into a heatproof bowl and cool until merely warm.
- Preheat to 350°F. Grease a 9×5-inch metal loaf pan using the separate teaspoon butter.
- Combine measured mashed banana, brown sugar, eggs, vanilla, and buttermilk. Stir in cooled brown butter, including its browned milk solids.
- Whisk flour with baking soda and salt. Fold through the wet mixture just until combined, including walnuts if desired.
- Transfer to the pan and bake about 60–70 minutes, extending until a deep skewer has no wet batter. Cover a darkening top loosely with foil if necessary.
- Rest in the pan 15 minutes, then remove to a rack for at least 45 more minutes before slicing into 12 portions.
Notes
Butter is measured before browning and is not topped up afterward. Measure banana after mashing. Cool fully before storage; keep up to 2 days at cool room temperature or 5 days refrigerated.