Let’s be honest. You have probably made at least two loaves of banana bread since March. For whatever reason we think we’re going to consume massive amounts of bananas in a week and then end up with seven overripe bananas by Wednesday. To make matters worse, if you’re like me you definitely don’t learn your lesson and you have a three bananas browning in your fruit basket at this very moment.
We’ll never get rid of this habit, so we might as well give in. And if I’m being honest, nothing beats a warm slice of banana bread with a cup of coffee before cracking open your laptop to start work. That is a habit I can get onboard with.
At this point in my quarantine banana bread journey, I’m ready for something new. Enough with the generic banana bread, give me something unique! Let’s spice it up. This is the most excitement I’ll get all week (aside from my latest happy hour concoction).
The only thing I like more than using maple in desserts (exhibit a) is the golden deliciousness of browned butter. If you haven’t had a browned butter pumpkin pie, you haven’t truly lived. Lucky for you, this banana bread incorporates both.
Who is ready for more banana bread?? 🙋♀️
Browned Butter Maple Banana Bread
1 stick salted butter (1/2 cup)
3/4 cup pure grade A maple syrup
2 tsp vanilla extract
3 ripe bananas
1/2 cup whole milk
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1/4 tsp allspice
Preheat and prep your pan: Arrange a rack in the bottom third of the oven and preheat to 350 degrees. Line your 8×5-inch loaf pan with parchment paper. Spray the inside with cooking spray or grease with butter.
Make the browned butter: In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. Keep a close eye to avoid burning. When the butter is nut brown, remove from heat. Pour into a large mixing bowl and cool to room temp.
Mash bananas: While butter cools, peel the bananas and add them to a small bowl. Using a potato masher or a fork, mash until only a few small chunks remain.
Combine remaining ingredients: Once your butter has cooled, add maple syrup to butter and whisk to combine. Beat in eggs one at a time then add vanilla and the mashed bananas. Stir using a rubber spatula.
Add baking soda, baking powder, kosher salt, cinnamon, and allspice. Stir until well combined. Add flour and milk. Gently stir with a rubber spatula until the ingredients are just combined.
Bake the bread: Pour the batter into your prepared loaf pan. Bake for 50-65 minutes or until a toothpick inserted comes out clean. The baking time will vary depending on the ripeness of your bananas. I like to start checking around 50 minutes and then every 4-5 minutes until it looks done.
Let cool in the loaf pan for 10 minutes before transferring to a wire rack. Then cool for 10 more minutes before slicing. Enjoy!
This recipe was inspired by the little spice jar 😍.