Ingredients
Method
- Preheat oven to 350F and grease bread loaf pan with nonstick spray.
- Start by browning your butter. In a saute pan, heat to medium. Add butter to pan and let melt down and crackle. Whisk continuously and often during the browning period. Browning takes about 5-7 minutes. Once it is amber brown like maple syrup, turn off heat. Pour brown butter into a small bowl and let cool for a few minutes.
- While butter is cooling, whisk together bananas, eggs, maple syrup, and vanilla in a large bowl.
- In a small bowl, stir together flour, baking soda, salt, and cinnamon.
- Add the butter to the wet ingredients mixture and stir until combined.
- Slowly add in the dry ingredients, stirring until batter has formed.
- In a very small bowl, mix together the sugar and cinnamon and set aside.
- Pour half of the batter into a grease bread pan. Sprinkle on half of the cinnamon sugar mixture, then pour on the remaining batter, and sprinkle on the remaining cinnamon sugar mixture on top.
- Bake for 50-55 minutes or until toothpick inserted comes out clean. Let cool at least 30 minutes before eating.
Nutrition
Notes
- For the best flavor and texture, use bananas that are heavily speckled with brown spots, they'll blend in easier and add more natural sweetness.
- Let the brown butter cool for a few minutes before adding it to the wet ingredients so it doesn't scramble the eggs.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze individual slices for up to 3 months.