Roasted Banana Bread with Browned Butter and Blueberries

Ok, so this roasted banana bread with browned butter and blueberries has a few extra steps than what you might be used to, but trust me, it is so worth it! Roasting the bananas gives this bread a nice caramelized flavor, and bonus- you don't have to wait around for ripened bananas. And then there is the butter. Oh, sweet foamy, golden brown butter. Browning the butter makes this bread oh so nutty and toasty and all the other adjectives. I added blueberries because I just can't stop adding blueberries to things. If you don't like blueberries, well then we can't be friends.

Ok, that last part was harsh- I take it back, we can be friends. If you really don't like blueberries, chocolate chips are a great substitute. But you should try the blueberries just for the pretty pop of color it adds to the bread. The blueberries burst and make a purply-pink-blue situation right in the bread. It's a beautiful scene!

How Do I Roast Bananas?

Roasting bananas is super easy. You don't even need to peel the skins! Imagine just buying bananas, and not having to wait until they have ripened on your counter. This not only speeds up the process, but adds a touch of caramelized flavor to the bananas that makes this bread unique.

To roast the bananas, you just toss them on a sheet pan and bake at 350°F for 25-30 minutes. They will get pretty black (and ugly looking), but no worries, you are only here for the yummy, gooey insides.

How Do I Brown Butter?

For the browned butter, you will start with unsalted butter. Toss the butter into a pan on medium-high heat, and watch it carefully. It is ready when the butter begins to foam and the color changes to a golden brown and begins to smell nutty. You don't want it to burn, which can happen quickly. For best results use a pan with a light bottom so that you can see the color change easily. Now you are ready to try this roasted banana bread with browned butter and blueberries!

📖Recipe

Roasted Banana Bread with Browned Butter and Blueberries

Roasted, caramelized bananas make this banana bread better than the original. Blueberries add a pop of sweet and color!

5 from 2 votes

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Prep Time 35 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8

Calories 375 kcal

Equipment

• 9x5 loaf pan or equivalent

Ingredients

  

1x2x3x

• 3 medium bananas no need for them to be ripe
• 8 tablespoon unsalted butter, room temperature
• 2 cups all-purpose flour, plus 1 tbsp
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon Kosher or fine sea salt
• 2 large eggs, room temperature
• ½ cup dark brown sugar
• ½ cup white sugar
• ¼ cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon turbinado sugar for sprinkling on top

Instructions

 

• Preheat the oven to 350℉. Flour and butter a 9x5 inch loaf pan (I use baking spray).
• On a baking sheet, place the bananas (do not peel) and bake for 25-30 minutes. The skins will turn black. Remove from the oven and let cool. Set aside.
  3 medium bananas
• While the bananas are roasting, make the browned butter. In a medium saucepan, melt the butter over medium heat. Using a wooden spoon or spatula, stir the butter until it melts. The butter will begin to foam, darken to a golden brown, and start to smell nutty. When this happens, remove from heat and let cool. This should take about 5-7 minutes. Watch it closely so it doesn't burn.
  8 tablespoon unsalted butter, room temperature
• In a medium bowl, whisk together the 2 cups of flour (reserve the 1 tbsp), baking soda, cinnamon, and salt until combined.
  2 cups all-purpose flour, plus 1 tbsp, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon Kosher or fine sea salt
• In a separate bowl, whisk together the brown sugar, sugar and eggs until combined. Stir in the vanilla. Slowly add the browned butter and stir. Add the buttermilk and bananas and stir to combine. Add the banana mixture to the flour mixture and stir until combined.
  2 large eggs, room temperature, ½ cup dark brown sugar, ½ cup white sugar, ¼ cup buttermilk, room temperature, 1 teaspoon vanilla extract
• Mix the blueberries with the 1 tablespoon of remaining flour to coat (this will help the blueberries not sink in the batter when baking). Fold the blueberries into the batter. Pour the batter into the prepared pan.
  1 cup fresh blueberries
• Sprinkle the top with the turbinado sugar. Bake for 55-60 minutes, or until a tester comes out clean. Allow to cool in the pan for 15 minutes, then remove and place on wire rack to finish cooling. Enjoy!
  1 tablespoon turbinado sugar for sprinkling on top

Notes

Store the bread on the counter for up to 3 days wrapped in a paper towel and plastic wrap.  This bread also freezes very well. Wrap tightly in plastic wrap and place in a freezer bag.  Store in freezer for up to 3 months.

Nutrition*

Serving: 1 sliceCalories: 375kcalCarbohydrates: 60.5gProtein: 5.7gFat: 12.8gSaturated Fat: 8.5gCholesterol: 77mgSodium: 61mgPotassium: 248mgFiber: 2.5gSugar: 31gCalcium: 32mgIron: 2mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

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