Brown Butter Rum Banana Bread
Say goodbye to boring banana bread and hello to this brown butter rum recipe. It's a moist and flavorful breakfast treat that's so simple to make you don't even need a mixer!
Ingredients
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/4 tsp sea salt fine
- 1/2 tsp cinnamon
- 8 Tbsp butter unsalted
- 1/4 cup rum
- 3/4 cup dark brown sugar
- 2 cups overripe bananas mashed
- 2 lightly beaten eggs room temperature
- 1 tsp vanilla extract pure
- 1 overripe banana sliced in half lengthwise
Instructions
- Preheat oven to 325 degrees. Line a 9 x 5 loaf pan with parchment paper and set aside.
- In a large bowl, combine flour, baking soda, salt and cinnamon. Set aside.
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon until the butter gets foamy and releases a nutty aroma (approx. 7 minutes).
- Once browned bits begin to form on the bottom, remove pan from the heat.
- Stir in rum and brown sugar then set aside to cool for 10 minutes.
- In a separate bowl, whisk mashed bananas and beaten eggs with vanilla extract until combined.
- Pour the cooled brown butter rum mixture into the mashed banana mixture. Stir until incorporated.
- Add flour mixture to wet ingredients, one cup at a time, gently stirring until just combined. Avoid overmixing or bread will be dry.
- Spoon batter into loaf pan then level with a spatula.
- Slice remaining banana in half lengthwise then press each half onto the top of the batter.
- Brush banana halves with a pinch of brown sugar then bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Tent bread with foil while it bakes if it appears to be overbrowning.
- Cool bread in the pan for 10 minutes before turning loaf out onto a baking rack to cool completely.
- Bread can be stored in an airtight container at room temperature up to 2 days or in the refrigerator up to 7 days.