Howdy :). Omg, I can’t believe this year is almost over, and what a wild ride it has been. Sitting here wondering why this banana bread recipe has been sitting in my drafts for weeks and weeks. It is a great recipe, which came out of Ava and her Grandpa’s love of banana bread. When I created this recipe I didn’t realize that it would be a hit with them. Browned butter pumpkin banana bread wasn’t the original recipe. The pumpkin was added to give it a taste of fall. Fall is all things pumpkin, apples, and anything warm. It moist and great tasting.
Did you know that National Banana Bread day is February 23? Me either haha but there is a lot of national food days. In America, we can find any day to celebrate food haha. Banana bread is believed to have been created during the Great Depression, as a way to save on food waste, by housewives who did not want to throw away their over ripped bananas. Some also believe that it was a way to promote flour and baking soda. Either way, I’m glad for it. Banana bread is a bread made with ripe mashed bananas, sweet and moist. Can be enjoyed any time of the day. Of course, there are many variations.
Browned Butter–To start this recipe I decided to use browned butter. I love browned butter because it tastes so yummy. Browned butter is butter that has been cooked till almost brown and the dairy solids fall to the bottom, it has a nutty scent. It elevates the flavor of food in my opinion. Browned butter originated from french cooking.
Pumpkin–Whether you buy canned or make your own I’m not here to judge as I often buy canned pumpkin. I wish I was into that but I’m not. Pumpkin gives this it’s fall flavor and texture.
If you don’t like pumpkin, feel free to remove it, just add 2 additional tbsp of our cream. This bread is easy to make, delicious and moist. The browned butter totally gives it an elevated flavor, and I love the crunchy topping with cardamom and sugar in the raw. Enjoy, don’t forget to tag me on Ig if you make this.
| Prep Time | 10 min |
| Cook Time | 70-75 min |
| Servings |
loaf
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- 2 cups All Purpose Floor I used King Arthur Flour
- 1 cup brown sugar packed cup
- 1 stick softened unsalted butter
- 1/4 cup unsalted butter (browned)
- 1/2 cup Pumpkin puree can be ommitted
- 2 large room temp eggs
- 2 tbsp sour cream add an additional 2 tbsp if you decide to for go the pumpkin
- 1/4 cup nut milk I used french vanilla (nut pods)
- 3 large very ripe bananas
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp lemon juice
- 1 tsp Lemon zest
- 1 tsp ground cardamom omit if you want to
- 2 tsp pumpkin spice
- 2 tbsp sugar in the raw large granules gives it a crunchy crust
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1 yellow banana cut in half and placed on top, can be ommited
Ingredients
topping
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- Preheat oven to 350. Place 4 tsp of butter in a small skillet or sauce pan and melted on med-low heat. Once melted, boil until the butter starts to turn a goldish brown color or until you start to smell the nuttiness of the butter. Remove from heat. In a mixing bowl, add together the 1 stick of butter and the brown sugar. mix until smooth. Add lemon juice, zest, cream, vanilla and almond extract, nut milk, bananas, browned butter, and pumpkin puree. Add eggs one at a time.
- Next, mix flour, salt, baking soda, and pumpkin spice together. Fold into the wet mixture, making sure not to overmix. Line a loaf pan with parchment paper. Pour the batter into the loaf pan. Mix together raw sugar, cardamom, and cinnamon. Sprinkle over the top of the batter. Place sliced bananas on top of batter. Bake 70-75 minutes or insert a toothpick in the middle of the loaf. It's ready if it comes out clean. Cool and enjoy.
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