Brown Butter Strawberry Banana Bread


Some of Lianna’s very favourite smells to smell, in no particular order:
1. the intoxicating scent of a wild rose
2. grass when it gets heated on a hot summers day and you’re lying down with your eyes closed surrounded by it..
3. poutine
4. that dog smell…is that weird? sometimes I think dogs smell like doughnuts.
5. rich, nutty, browned butter – one of the reasons why I love baking this bread

IMG_3705 I thought strawberry season was long gone, but when I went grocery shopping a few days ago there were containers of beautiful, deep red strawberries still on sale! I couldn’t bare to wait until the weather gets warm again to share this recipe with you because that would have just been selfish if you still do have access to fresh strawberries.

IMG_3710 I’ve baked this brown butter strawberry banana bread twice already which is really saying something since I rarely try the same recipe twice (only because there are about at least a hundred other recipes that I want to try). Each slice is deliciously rich and moist with small chunks of strawberries in every bite. Strawberries will remind you of summer and browned butter and cinnamon will ease you into fall. I hope you enjoy this as much as I did!


Brown Butter Strawberry Banana Bread 

6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold in the diced strawberries.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature.  This loaf also freezes well.

Joy the Baker

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