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!
Equipment
- 9x5 loaf pan or equivalent
Ingredients
- 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 cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup brown sugar
- ½ cup white sugar
- ¼ cup buttermilk
- 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 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.
- 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.
- In a medium bowl, whisk together the 2cups of flour, baking soda, cinnamon and salt until combined.
- 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.
- 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.
- 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!
Notes
Store the bread on the counter for up to 3 days wrapped in a paper towel and followed by 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 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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