Ingredients:

  • ½ cups mashed very ripe bananas (about 4 medium)
  • tablespoons unsalted butter (browned)
  • large eggs
  • ¾ cup light brown sugar, packed
  • ¼ cup buttermilk
  • teaspoon vanilla extract
  • ¾ cups all-purpose flour
  • teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, ensuring an overhang.
  2. Brown the butter: Melt the butter in a small saucepan over medium heat until the milk solids toast and turn golden brown. Immediately pour into a heatproof bowl to cool slightly (about 5 minutes).
  3. In a large bowl, thoroughly mash the ripe bananas. Whisk the cooled brown butter into the mashed bananas.
  4. Whisk in the eggs one at a time, followed by the brown sugar, buttermilk, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt thoroughly.
  6. Gently pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold together just until no streaks of dry flour remain. Do not overmix.
  7. If using, gently fold in the nuts.
  8. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55 to 65 minutes. The loaf is done when a toothpick inserted into the centre comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.