Two-Banana Brown Butter Banana Bread

1.Preheat the oven to 350 degrees F. Lightly grease an 8” x 4” loaf pan or 9” x 5” loaf pan.

2.In a large skillet, melt the butter over medium-low heat. Continue to cook the butter, swirling the pan now and again, until it begins to foam. Keep cooking as the foam subsides and the butter begins to smell nutty and form brown solids at the bottom of the pan. As soon as you see the brown specks begin to separate out and sink to the bottom, remove it from the heat. Pour the browned butter into a heatproof bowl and set aside to cool slightly.

3.While the butter cools a bit (it doesn’t need to come fully to room temperature, but it shouldn’t be boiling hot still), mash the bananas.

4.Add the eggs, one at a time, to the mashed bananas. Add the sugar and the cooled browned butter and mix until very well-combined (a couple of minutes on medium in a stand mixer).

5.Add the flours, baking soda, baking powder, and salt and mix until the batter just comes together.

6.Scrape the batter into your prepared pan and sprinkle the turbinado sugar over the top, if using.

7.Bake for about 55 to 75 minutes, or until the top is set and a tester inserted in the center comes out without any wet batter clinging to it.

8.Remove from the oven and let cool fully in the pan.