Brown Butter Banana Bread recipe

12 September 2013

The other day I had a craving for banana bread that would just NOT leave me alone. I dreamt about it, I saw bananas everywhere, I saw bread everywhere, I saw recipes popping up on the internet for it, I overheard people talking about it (well maybe not that one but you get the idea). It was all a bit much and so I made a rather late night trip to grab some supplies and set about actually making it.
This recipe was taken directly from Joy The Baker (I take zero percent of the credit here... this baby is all Joy's creation!!) and you can find it here. If you haven't been over to her gorgeous website then you realllllyyyy should - her recipes send me straight off to food heaven and they never disappoint.
The best things about this banana bread?
Browned butter. Rum. Coconut flakes. It's gooeyness.

Anything with Rum in is pretty much a winner in my book.
You will need:
  • 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rum, plus more for topping
  • 1/4 cup buttermilk
  • 1 1/4 cup mashed banana (from about 3 medium bananas)
  • 1/2 cup toasted coconut, plus 1/4 cup untoasted coconut for topping

The big "How To":
Place a rack in the centre of the oven and preheat to 180°. Grease and flour a 9×5-inch loaf pan and set aside.
Melt the butter in a saucepan over medium heat. The butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, rum, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the toasted coconut. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan and top with untoasted coconut. Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
Enjoy a slice with a nice cup of tea. Or in bed as we did. We don't judge around these parts! Then go grab another slice.
Side note: I was planning to subsitute the flour for a gluten free alternative however as it was quite a late night run to the shops there weren't many options so I settled with plain flour and on Friday night when I bake some more I can try gluten free flour then! I will let you know how it goes :)


  1. I started to read this post, but I couldn't finish it- I saw bananas everywhere- that sounds like a nightmare to me. Whenever my housemate bakes banana bread she leaves a big note on the wrapping warning me what it is incase I have some without realising.I should probably try and get over my banana issue. I'm glad you have found a yummy recipe though.

  2. I'll be over for a slice shortly ;)

    Jennie xo |

  3. Alcohol + baked goods is always a winner. Always.

  4. Why do you do this to me?? Amazing!! x

  5. I also made some banana bread the other day, although mine is more of a banana cake :/ still, it hit that spot. And as I've got two bananas nearing their use by date I think I may have to whip up some more today :) :)

  6. YUM! I've seen a similar recipe on Pinterest but I wasn't sure if it would turn out alright so I haven't tried it... yet ;)^^ x


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