Method

1. Preheat the oven to 350 degrees. 
2. First, start by making the brown butter. Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. 
3. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet. 
4. Remove the butter from the heat and transfer to a heat safe dish to cool while you make the banana bread. 
5. In a large mixing bowl add the mashed banana, dark brown sugar, eggs, and vanilla extract. Stir until well combined. Next, add the brown butter and stir until well mixed. 
6. Add the gluten free flour, baking soda, cinnamon, and salt to the bowl. Stir until well combined. Fold in any dark chocolate or chopped nuts. 
7. Transfer the batter to a well greased 9×5 loaf pan. Smooth the top with the back of a spoon. If you would like, you can slice one banana in half and press it into the top of the loaf, cut side up. Bake the bread at 350 degrees for 60-65 minutes or until a toothpick comes out clean. 
8. Let the bread cool for 5 minutes before removing it from the pan and onto a wire rack to finish cooling completely. Once cool, slice, serve, and enjoy!