Description
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.
Ingredients
Scale
- 8 tablespoons unsalted butter, diced
- 1 ½ cups mashed banana, roughly 3-4 large bananas (plus 1 more for the top)
- 1 cup packed dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ gluten free flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon salt
- Optional: ½ cup dark chocolate or chopped nuts
- Neutral oil for greasing the pan
Instructions
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Remove the butter from the heat and transfer to a heat safe dish to cool while you make the banana bread.
- 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.
- 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.
- 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.
- 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!