Brown Butter Banana Bread
Super moist, and flavorful brown butter banana bread made with mascarpone and a crunchy brown sugar topping.
Servings: 8 servings
Equipment
- 9x5-inch metal loaf pan 1.25 pound
Ingredients
Banana Bread Batter
- 170 grams unsalted butter *will reduce once browned
- 282 grams all purpose flour 10-11 % protein
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 165 grams dark brown sugar
- 341 grams over ripened mashed bananas *about 3 bananas
- 112 grams mascarpone cheese room temperature
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 107 grams chunky fig preserves *optional
Sugar Topping
- 55 grams dark brown sugar
Instructions
Brown the Butter
- First, brown your butter so it has time to cool. It will reduce from 170 grams (3/4 cup) to 113 grams (1/2 cup) as it browns.
- Slice butter into tablespoon chunks and place in skillet on medium heat.170 grams unsalted butter
- Stir slowly with a rubber spatula or a wooden spoon. After the butter has melted it will begin to sizzle and foam.
- Continue to gently stir for about 5-8 minutes until the butter turns a golden brown. The foam will begin to die down, milk solids in the butter will start to brown and become fragrant.
- Once the liquid turns to a rich golden brown, immediately remove the pan from the heat and scrape the browned butter into a heatproof dish to cool. Measure out 113 grams (1/2 cup) of liquid brown butter for the batter.
Banana Bread
- Preheat oven to 325℉ (160℃) and lightly spray line a 9×5-inch loaf pan with non-stick baking spray. Then, line the bottom with parchment paper that hangs over the longer sides of the pan like wings.
- In a medium bowl hand whisk together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.282 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
- Using a separate large bowl whisk together the cooled browned butter with the dark brown sugar until well combined.165 grams dark brown sugar
- Add the following ingredients one at a time and gently mix until incorporated. Hand whisk in mashed bananas, then eggs, mascarpone, and pure vanilla extract.341 grams over ripened mashed bananas, 112 grams mascarpone cheese, 2 large eggs, 1 tablespoon pure vanilla extract
- Next, mix in a third of the dry ingredients into the wet mixture at a time. Gently whisking enough to completely mix in flour without overworking the batter.
- Then, fold the fig preserves into the batter with a rubber spatula.107 grams chunky fig preserves
- Scoop the batter into the prepared loaf pan. Sprinkle the remaining dark brown sugar topping evenly across the batter. Transfer the loaf pan to the middle oven rack.55 grams dark brown sugar
- Bake for 65-70 minutes until a toothpick inserted into the middle of the loaf comes out mostly clean with a few moist crumbs.
- Place the pan on a wire rack for 15 minutes before lifting the loaf from pan by pulling upward on the overhanging parchment paper. Let cool completely before slicing.
Notes
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.