You’ll never make another banana bread/muffin recipe after trying this one. In this recipe, I heat the butter in a saucepan to ‘brown’ the butter and bring out some nutty flavors and I also bake the bananas to release the sweetness in them!
- 125g Butter (unsalted & softened)
- 1 cup White or Brown Sugar
- 2 cups Flour
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Baking Powder
- 2 Eggs
- 3 large, ripe Bananas
- 1 teaspoon Vanilla Extract
Preheat your oven to 180°C/350°F. Place your bananas on a baking tray on a piece of baking paper and bake them until the skins turn brown all over. This is going to make the bananas super sweet.
Grease a muffin tin with butter or non-stick spray.
Brown the butter in a saucepan over a medium heat. The butter will turn a deep brown color. Be careful not to burn it, but you want to create some flavor and you will smell the butter. You also don’t want your butter boiling with big bubbles, but just a very light simmer.
Mix the butter and sugar together in a bowl with a hand or stand mixer for about 2 minutes until combined. Then add the eggs one at a time, mixing well after each one.
Add the baked/mashed bananas and vanilla extract.
Next, add the dry ingredients and only mix until just combined. Use an ice-cream scoop or a large spoon to divide the batter into the muffin tray.
Bake for 20 to 25 minutes or until a skewer (toothpick) comes out clean.
This recipe can be used as Loaf Banana Breads too. Just transfer the batter into a greased baking loaf tin that is lined with baking paper and bake for 45 minutes.
You can of course also add some nuts or chocolate chips to the batter and sprinkle some on top!