Banana Bread {Caramelized Bananas + Brown Butter}
  • 8 T (1 stick) unsalted butter
  • 1 T dark brown sugar
  • 3 very ripe bananas {1 chopped or diced; 2 mashed}
  • 2 eggs
  • ¾ c dark brown sugar
  • 1 t vanilla
  • 1 T bourbon {optional}
  • ½ c buttermilk*
  • 1 c all-purpose flour
  • ¼ t baking soda
  • ½ t baking powder
  • ½ t kosher salt
  • 1 c whole wheat flour
  1. Heat oven to 350 and spray a loaf pan with nonstick cooking spray.
  2. Make the "brown butter" by heating the stick of butter in a small heavy pot or saucepan over medium heat. Cook until it begins to brown and smell awesome. The butter will foam (first loosely, then densely). Once it starts to foam pretty heavily, stir with a silicone spatula, constantly scraping the bottom of the pot. Brown specks will develop in the bottom of the pan - cook for a minute or two after the specks start to appear. Remove the pot from the heat and let it cool a bit.
  3. Place 1 T dark brown sugar in a skillet over medium heat. When the sugar starts to melt, stir with a silicone spatula, and add the chopped banana. Cook until the banana pieces are coated in sugar, and they begin to brown. And also smell awesome. Remove from the pan to cool.
  4. In a large mixing bowl (or stand mixer), beat the eggs, and then add the ¾ c dark brown sugar. Beat until combined. Add the two mashed bananas and mix until incorporated. Add the brown butter, vanilla, and bourbon (if using). Mix only until combined.
  5. Add the all-purpose flour, the baking powder, baking soda, and salt. Mix only until combined.
  6. Add half of the buttermilk. Mix only until combined.
  7. Add the whole wheat flour. Mix only until combined.
  8. Add the rest of the buttermilk. {You know what comes next!} Mix only until combined.
  9. Stir in the caramelized bananas.
  10. Pour the batter into the loaf pan, and bake until the batter domes and cracks, and feels firm to the touch. Check it at 50 minutes, and expect it to need another 5-7 minutes after that.
* I never buy a carton of buttermilk; instead, use skim milk and a fresh lemon. I use a Pyrex measuring glass, and place 1 to 2 tsp of fresh lemon juice in the glass, and then fill it up to the desired total amount with milk (here, I would be using just under ½ c of milk). Let it sit until it curdles and comes to room temperature, about 5-10 minutes.
Recipe by My Utensil Crock at