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.