Browned Butter Buttermilk Banana Bread with Strawberry Butter

This delicious Browned Butter Buttermilk Banana Bread is a delightful twist on the classic banana bread. The browned butter adds a rich, nutty flavor that perfectly complements the sweetness of ripe bananas. Paired with homemade strawberry butter, this banana bread becomes a luxurious treat perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Bread:

• ½ cup unsalted butter (1 stick), browned
• 2 large eggs
• ⅓ cup buttermilk
• 1 cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup mashed bananas (about 2 large ripe bananas)
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt (optional and to taste)

Strawberry Butter:

• 2 tablespoons unsalted butter, well softened
• 2 to 4 tablespoons strawberry preserves (or another favorite jam, jelly, or preserves)

Instructions

Make the Bread:

1. Preheat and Prepare Pans:

• Preheat your oven to 350°F (175°C).
• Spray two 8-by-4-inch loaf pans with floured cooking spray and set aside. You can also bake in one 9-by-5-inch pan, but adjust the baking time accordingly. Muffins, mini loaves, or a Bundt pan can also be used.

1. Brown the Butter:

• In a heavy-bottomed large pot or skillet, melt ½ cup butter over medium-low heat. Stir continuously. The butter will go through stages: melting, foaming, turning clear, then golden, and finally brown with a nutty aroma.
• As soon as the butter starts to brown, remove the pan from heat and continue stirring for about 1 minute to prevent burning. Pour the browned butter into a large mixing bowl.

1. Mix Wet Ingredients:

• Add eggs, buttermilk, granulated sugar, brown sugar, vanilla, and cinnamon to the browned butter. Whisk to combine.

1. Add Bananas:

• Stir in the mashed bananas. For a stronger banana flavor, you can increase the mashed bananas to 1 ½ cups and the flour to 2 cups.

1. Combine Dry Ingredients:

• Add the flour, baking powder, baking soda, and optional salt to the wet mixture. Stir until just combined, being careful not to overmix to avoid tough bread.

1. Bake the Bread:

• Pour the batter into the prepared pans, smoothing the tops with a spatula.
• Bake for 35 to 42 minutes, or until the tops are golden and set, and a wooden skewer inserted in the center comes out mostly clean (some crumbs are okay). If the bread browns too quickly, lower the oven temperature to 325°F or tent the pans with foil.
• Allow the bread to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.

1. Storage:

• The bread will keep for up to 1 week at room temperature if wrapped tightly in plastic wrap and stored in an airtight container. You can also freeze a loaf for up to 6 months.

Make the Strawberry Butter:

1. Combine Ingredients:

• Mix 2 to 4 tablespoons of softened butter with strawberry preserves. Whip vigorously until combined and fluffy. The softer the butter, the easier it will be to whip.

1. Adjust Quantity:

• You can double or triple the quantity based on your needs.

1. Storage:

• Store the strawberry butter in an airtight container in the refrigerator for up to 2 weeks.

Tips

• Browning the Butter: Watch the butter closely as it browns to avoid burning. The nutty aroma will indicate it’s ready.
• Banana Flavor: For a more intense banana flavor, increase the mashed bananas and adjust the flour accordingly.
• Baking Variations: Feel free to bake this recipe as muffins, mini loaves, or in a Bundt pan. Adjust baking times as needed.
• Strawberry Butter: This versatile butter can be made with any favorite jam or preserves. It’s a delightful spread for toast, bagels, or pancakes.

Enjoy this moist and flavorful banana bread with a rich touch of browned butter and the sweetness of strawberry butter!