This yummy and gluten free brown butter banana bread is absolutely delicious. This moist banana bread is full of warm cinnamon, sweet banana, and nutty brown butter. While it may look elaborate this quick bread is so easy to make. Cut a slice for the perfect breakfast or an afternoon snack.
There is something so comforting about a warm batch of fresh banana bread straight out the oven. It makes your house smell amazing and on top of that, it is absolutely delicious, and moist, and just perfect.
If you follow a gluten-free diet, you may have thought that a good slice of banana bread was no longer in the cards for you. Thankfully, that’s not the case! This brown butter banana bread is not only delicious but also gluten free.
What makes this particular banana bread so good is the use of brown butter. It’s an extra step, yes, but not a hard one and it adds a great flavor to the bread. Keep reading to learn how to make this yummy banana bread!
The first step to making this brown butter banana bread is to brown the butter. If you have never browned butter before, do not be intimidated. It sounds a bit more complicated than it actually is and I’ve outlined the entire process for you below.
When it comes to the butter for this recipe, I highly suggest using grass-fed butter if you can. It is usually a deeper, richer yellow color and has a more delicious butter flavor as well.
Of course, if you can’t get your hands on grass-fed butter no worries, the bread will still be good.
Step One: Add the diced butter to a small skillet or pot.
Step Two: Heat the skillet over medium heat. The butter will start to melt as the skillet heats up.
Step 3: Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. At this point, you should see some brown bits beginning to form in the bottom of the skillet.
Step 4: Remove the butter from the heat and transfer to a heat safe dish to cool while you make the banana bread.
Ripe Bananas: The riper your bananas the better! Riper bananas have a higher sugar content so they are sweeter and perfect to make banana bread.
If you can, wait until your bananas have plenty of brown spots before using them to make a fresh loaf. Oh and, if you have one, use a potato masher to mash your bananas. It works so well!
Gluten Free Flour: To keep this bread gluten free, it uses a gluten free flour blend. If you do a lot of gluten free baking, feel free to use your favorite gluten free flour. I love using King Arthur gluten free flour or Cup-4-Cup gluten free flour. I’ve linked the gluten free flour I used in the recipe below.
Dark Brown Sugar: Any good banana bread needs a good dose of dark brown sugar.
Cinnamon: This recipe calls for a tablespoon of cinnamon which may seem like a lot but trust me…it’s not.
Vanilla Extract: Another must-have banana bread ingredient that adds so much flavor.
Eggs: To bind everything together and give the loaf some stability.
Salt: A little salt goes a long way in this loaf to help balance the flavors so it doesn’t taste overly sweet.
Optional Mix-Ins: If you want, feel free to add in one half cup of dark chocolate chips or your favorite nuts like walnuts.
There is nothing worse than making a beautiful banana bread and then worrying about it sticking to the pan. Here are some of my best tips to ensure that does not happen.
Parchment paper. Cut a thick strip of parchment paper and place it in the bottom of a well greased loaf pan before pouring in the batter. Once the bread has cooked, you can lift the banana bread out by using the “handles” of parchment paper.
Non-stick loaf pan. If you are really concerned, you can also look for a pan that is non-stick which will make it fairly easy to remove the bread.
Butter or neutral oil. Be sure to grease your pan well with either butter or a neutral oil (I love avocado oil) to ensure that nothing sticks.
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