Browned Butter Buttermilk Banana Bread with Strawberry Butter

Are there enough B’s in that title for you?

I can think of more. Brown sugar, beautiful, bouncy, beyond good.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Anytime you take the tenderizing and fluffing effects of buttermilk, combined with the richness, nuttiness, and depth of browned butter, add sweet ripe bananas, cinnamon, vanilla, and brown sugar, the results won’t be bad. In fact, you’ll be happy when your bananas start to turn brown.

Although I would not change a thing about my go-to Banana Bread with Vanilla Browned Butter Glaze recipe, I had some leftover buttermilk after making the Carrot Cake Loaves and it had bread-making written all over it. So I decided to deviate from my usual recipe with this. Normally I use yogurt or Greek yogurt in my banana bread and using buttermilk is different, yet the same. They’re both cultured milks and tenderize and moisten the bread, but buttermilk seems to make it fluffier, whereas yogurt (or sour cream) makes it denser. Both make it scrumptious.

If you don’t have buttermilk on hand and don’t want to buy it for a recipe that calls for a small amount, you can make a cheater’s version by adding one tablespoon of white vinegar or lemon juice to one scant cup of milk. Let it stand for about 10 minutes. The milk will sour, and then use it as needed in place of buttermilk. Not a method I’d suggest for fancy cake, but for 3/4 cup for a loaf of banana bread, perfectly fine.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

I started by browning butter and in my usual recipe, I use melted butter. Although that’s fine, and you can do that with this recipe too, the whopping four minutes it takes to brown the butter first is highly recommended because it adds unparalleled depth, richness, and flavor. Kerrygold was nice enough to send me some butter and it’s burning a hole in my refrigerator. I’m inventing recipes that use butter, just to use butter. And buttermilk. Help.

I’ve talked at length about how to brown butter in here, here, and here. It’s a three to four minute process of heating the butter over medium heat, and after the butter melts, stops being noisy, foaming and hissing at you, tiny brown flecks will appear. That’s crunchtime. Remove the pan from the heat while continuing to stir or swirl the pan so that the butter doesn’t continue to cook and go from browned to burnt.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Pour the browned butter into a large mixing bowl and to it add the sugars, eggs, buttermilk, vanilla, cinnamon, and whisk until it’s smooth. I don’t like banana bread recipes that require creaming ingredients because it’s one more step and one more reason to talk myself out of making something if I know I have mixer dishes to do later. I always try to use the whisk method first and foremost. My grandma never even owned a mixer and she was an amazing cook and made the best banana bread I’ve ever had.

Many banana bread recipes call only for granulated sugar, but I like to add a bit of brown sugar to boost both the moisture content, softness, and overall flavor.

I also can’t imagine not including vanilla and cinnamon in my banana bread. Any sweet bread, quickbread, muffin, pancake, waffle, pastry, or danish is fair game for vanilla and cinnamon. I love both of them, probably more than the average person, but I didn’t go overboard. They just round out and complement the existing flavors rather than adding any telltale taste.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Add one cup of mashed bananas and the riper the bananas are, the sweeter the bread will be, but they don’t have to be pitch black and on their last leg. Your bread will be extra luxurious if they’re extra dark, but sometimes it’s hard to wait for them to get to that point when you just want to bake. If you like extra banana-ey banana bread, consider using 1 1/2 cups mashed bananas. In doing so, you may need to increase the flour by one-quarter cup, for 2 cups total, give or take.

This bread is not bursting at the seams with banana flavor. It’s present, but my husband who prefers more subtle banana flavor, prefers this recipe. I prefer this version with one-and-a-half cups.

Stir in the bananas with the flour, baking powder, and baking soda. Generally I shy away from baking powder because I can usually taste the chemical components in the finished product and it makes things almost too light and airy for my taste. But it’s an obvious choice in a recipe that uses buttermilk because baking powder and buttermilk react to form big, fluffy, puffy dough like a fluffy stack of buttermilk pancakes. In turn, I reduced the amount of baking soda I generally add by half.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

I didn’t add salt, because buttermilk is already salty, but add salt to taste if desired. If you’re using salted butter (I used unsalted), you may wish to omit the salt because between salted butter, salty buttermilk, and added salt, you could end up very thirsty. Stir everything together and then divide the fluffy, golden batter into two 8-by-4-inch loaf pans. Baking the batter in various assortments of mini loaf pans, muffin pans, or in a Bundt pan would all work.

Although you probably could use one 9-by-5-inch pan, by looking at the volume of batter, and knowing that buttermilk-based batters rise quite a bit, I knew two pans was a safer choice. I didn’t want to press my luck and have to clean my oven. Or worse yet, waste butter and buttermilk to the bottom of my oven.

Plus, with two smaller loaves, you can freeze one and later when you unthaw it, you can relive the party, minus the work. Or give the second loaf away to someone special. Or happily eat both loaves within a few days.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Baking times will vary based on the sizes used. I baked at 350F for 37 minutes for one loaf, and 40 minutes for the other. One had a little more batter in it than the other and my oven runs hotter on one side than the other. Bake until domed, golden, and a toothpick comes out fairly clean. It’s banana bread so it’s not going to come out perfectly dry.

While the bread baked, I combined softened butter with strawberry preserves and whipped them vigorously by hand for strawberry butter. Of course you could just put a layer of butter on your bread, then top with a layer of jam, but something about whipping the butter and aerating it, and having it coat the strawberries made the combo taste better than if I kept them separate. I told you I’m making things with butter, just to use butter.

The bread is full of rich flavor. The bananas are complimented by the browned butter and it really adds another dimension, and it’s something that the more I make with it, the less I want to make without it.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Butter, buttermilk, brown sugar, bananas. All those B’s add moisture and softness, which is the only way I want banana bread, or any kind of bread or doughy pastry. Who says, oh I would love to have a dry, hard, cardboard-tasting muffin for breakfast. Oh wait, I know. The people who like biscotti. This bread is the opposite. So bouncy and springy.

I love the big crack that formed down the center from the steam as it escaped while baking. The crust that’s right near the crack, which is all shiny and smooth, is the bread equivalent of a muffin-top. I love that part and would love to dismantle the loaf, just for those parts.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

I gave away the second loaf but now wish I would have frozen it for a rainy day.

Browned Butter Buttermilk Banana Bread with Strawberry Butter averiecooks.com

Browned Butter Buttermilk Banana Bread with Strawberry Butter - Soft and fluffy banana bread with rich buttery flavor! The strawberry butter is just the icing on the cake! Easy, no-mixer recipe at averiecooks.com

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Browned Butter Buttermilk Banana Bread with Strawberry Butter

Buttermilk and browned butter are combined to create this banana bread that's fluffy, soft, moist, and packed with rich, nutty, and deep flavor. Browning the butter takes just a few minutes and makes all the difference in the flavor. The ingredients for the batter are whisked together in minutes, making for an easy and fast quickbread. The recipe makes two medium loaves and freezes beautifully for a rainy day, or give one away to someone special. The strawberry butter makes an already tasty and moist bread that much more irresistible - pink food just tastes better.

Yield: two 8x4-inch loaves

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: about 1 hour, for cooling

Ingredients:

Bread
1/2 cup unsalted butter (1 stick), browned
2 large eggs
1/3 cup buttermilk
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup mashed bananas (about 2 large ripe bananas)
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste

Strawberry Butter
2 tablespoons unsalted butter, well softened
2 to 4 tablespoons strawberry preserves (or another favorite jam, jelly, or preserves)

Directions:

  1. Bread - Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. Bread may be baked in one 9-by-5-inch pan at your own risk; or bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly.
  2. In a heavy-bottomed large pot or skillet, melt 1/2 cup butter over medium-low heat, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Pour butter in large mixing bowl.
  3. To the butter, add the eggs, buttermilk, sugars, vanilla, cinnamon, and whisk to combine.
  4. Add the bananas and stir to incorporate. Increasing mashed bananas to 1 1/2 cups and also increasing flour to 2 cups is optional if you prefer more intensely banana-flavored banana bread.
  5. Add the flour, baking power, baking soda, optional salt (buttermilk is already salted, and if using salted butter, and then adding salt, bread could become too salty so use caution here), and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop.
  6. Turn batter out into prepared pans, smooth tops lightly with a spatula, and bake for 35 to 42 minutes (I baked 37 mins for 1 loaf, 40 mins for the other), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out mostly clean (banana bread is gooey and it won't come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in the second half of cooking or tent the pan with foil although I don't suspect this will be an issue.
  7. Allow bread to cool in pan for at least 10 minutes before removing and transferring to a rack to finish cooling. Bread will keep for up to 1 week airtight at room temperature (I wrap my fully cooled bread in plasticwrap, then I place it in a gallon-sized Ziplock). Second loaf may be frozen for up to 6 months.
  8. Strawberry Butter - Combine 2 to 4 tablespoons butter with preserves and whip vigorously until combined and fluffed. The softer the butter is, the easier it will be to whip. Quantity may be doubled, tripled, etc. based on need. Store strawberry-butter in an airtight container in the refrigerator for up to 2 weeks.

Related Recipes

Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. The banana bread turns out moist and perfect every time and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers

Carrot Cake Loaf with Cream Cheese Frosting – My favorite recipe for carrot cake because it turns out ridiculously moist, soft, tender, and is full of cinnamon-and-spice-and-everything-nice, an abundance of carrots and sweet, juicy raisins. The buttermilk batter is extremely fast and easy to make by combining the first 11 ingredients together at once in a bowl and whisking

Pumpkin Banana Bread with Browned Butter Cream Cheese Glaze – I will never tire of pumpkin recipes and this one pairs pumpkin bread with banana bread for a soft, tender loaf that’s subtly pumpkin and molasses flavored

Spiced Apple Banana Bundt Cake with Vanilla Caramel Glaze - The glaze on this cake is my favorite glaze or frosting that I have on my entire site. It’s crazy good. The easy banana-apple-based cake comes together in minutes with a whisk, and the glaze pushes it over the top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting - This is my favorite non-traditional banana bread and it’s what you’d get if banana bread met carrot cake. Full of bits of carrots, pineapple, raisins, yogurt and it’s moist and soft beyond words. The frosting is the perfect touch and it’s more like cake, masquerading as bread, which is fine by me

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – A moist, dense, easy cake that’s falling-apart-soft and tender from the pudding. Golden, buttery, sweet and full of little bits of texture with a delightful glaze to top it off

Banana Bread Brownies with Browned Butter Cream Cheese Frosting – If you crossed the most decadent, rich, fudgy, moist brownie with a soft loaf of banana bread, this is what you’d get. I was pleasantly surprised when it emerged from the oven. I didn’t wind up with what I set out to make; in fact, I got something much better than I imagined

Do you ever bake with buttermilk? Browned butter? Have a favorite banana bread recipe?

Please share links to your favorite recipes. I’m always up for trying new ones.

Thanks for the Alexia Foods Gourmet Cooking Prize-Pack Giveaway and The Newlywed Cookbook Giveaway entries

   

128 Responses to “Browned Butter Buttermilk Banana Bread with Strawberry Butter”

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    Laura (Tutti Dolci) — February 3, 2013 at 9:25 pm

    Your banana bread looks heavenly and I love the strawberry butter!

    Reply

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    Mai — February 3, 2013 at 9:26 pm

    reading your posts late at night is never a good idea…my stomach is grumbling!
    these pictures are beautiful!

    Reply

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    Rebecca @ Pavlova's Dog — February 4, 2013 at 3:15 am

    I’ll have a Big Bit of this Browned Butter Buttermilk Banana Bread with a Bountiful Bonus Blanketing of Berry Butter…Blease ;).

    Reply

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    The Ninja Baker — February 4, 2013 at 4:03 am

    Your carrot cake loaves with buttermilk are on my to-do list, Averie. Seems when I use buttermilk, I always end up throwing some away. But now, I can use the extra for this banana gem. Encore mille fois merci for your marvelous recipes =)

    Reply

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    Erica — February 4, 2013 at 4:09 am

    The combination of jelly and butter is yummy on anything hot (bread right out of the oven, toast etc). Sounds like a perfect breakfast to me!!

    Reply

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    Diane @ Vintage Zest — February 4, 2013 at 4:39 am

    Oh yes! We have a few bananas waiting to become bread, and I think yours may be the ticket.

    By the way, I made your carrot cake from last week and I’m blogging about it later today. It was divine, but you already knew that!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 5:17 am

      Oh that’s awesome – so happy to hear you made it and it gets a ‘divine’ rating! Thank you!

      Reply

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    Robyn Stone | Add a Pinch — February 4, 2013 at 4:48 am

    This looks heavenly. Can I come over for breakfast?!

    Reply

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    steph@stephsbitebybite — February 4, 2013 at 5:20 am

    This would make any Monday better!

    Reply

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    Herbivore Triathlete — February 4, 2013 at 5:44 am

    This looks heavenly! Banana bread is my all time favorite sweet/quick bread. I have about a dozen ripe bananas that need used up, perfect timing!

    Reply

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    Erin|The Law Students Wife — February 4, 2013 at 5:54 am

    I adore strawberry-banana together but never thought to achieve it with butter and banana bread. So creative. Great idea Averie!

    Reply

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    Heather (Where's the Beach) — February 4, 2013 at 6:32 am

    I don’t bake with buttermilk – I’ve got recipes that call for it and I just do the almond milk + apple cider vinegar trick since I don’t keep buttermilk on hand. Buttermilk always reminds me of my great grandmother. She always had it in her fridge.

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:57 am

      I rarely use it as well. But the past few weeks I had some and I made about 4 separate things with it. But now that it’s done, could be a long time before I use it again. Good to know almond milk + ACV works!

      Reply

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    Cassie — February 4, 2013 at 6:32 am

    I have some bananas that are looking really ready for some bread right now. This sounds great!

    Reply

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    Joanne — February 4, 2013 at 6:36 am

    Browned butter and buttermilk truly seem to make most sweet treats better. And I’m guessing strawberry butter never hurts either! I wish I had a slice of this for breakfast!

    Reply

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    Lori @ RecipeGirl — February 4, 2013 at 6:38 am

    You could have called it Beyonce’s Browned Butter- Buttermilk Banana Bread. Then you’d be hip and current ;) Looks great!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:41 am

      Thanks, Lori. I know…if I could work in another few B’s that would have been even better. Still thinking about those chocolate cookie dough truffles of yours! :) (and your banana bread from last week!)

      Reply

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    Dorothy @ Crazy for Crust — February 4, 2013 at 6:44 am

    I neeed to try browning butter next time I make … well…anything! This looks fabulous, and I want to gobble up that strawberry butter!

    Reply

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    Regina @ SpecialtyCakeCreations — February 4, 2013 at 6:53 am

    I love warm banana bread for breakfast. Adding strawberry butter to this is just genius!

    Reply

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    Paula — February 4, 2013 at 7:03 am

    Buttermilk does make a nice addition to quick breads–I have used it in zucchini bread and bran muffins (that one makes me chuckle because I haven’t made them since the 90′s)! It sounds wonderful in banana bread and the strawberry butter is a perfect spread for it! You have an impressive collection of quick bread recipes–and all so yummy looking. Compound butter is another one of those things I forget about making but it is so good!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:39 am

      I had this jar of strawberry preserves just staring at me and thought it would be good to use. Plus pink looks great on camera :) Zucchini & bran muffins, or just bran muffins, remind me of 90s food! I personally hate bran muffins – probably b/c my childhood memories of them from the 80s and early 90s ‘health food craze’ type recipes for them all produced the driest most cardboard tasting muffins. I wonder if it’s even possible to create a GOOD tasting bran muffin? lol I have faith that if anyone can, yours are good!

      Reply

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    Amanda F. — February 4, 2013 at 7:07 am

    This bread looks and sounds delicious! Your photography is just fantastic. The color in the strawberry butter just pops on the screen. I also wanted to mention that I made your PB Cookies yesterday. I left out the chocolate chunks as I didnt have any chocolate at home. The cookies were unreal!! This is the 2nd recipe I have made of yours. Each has been a slam dunk and my husband just raved about the PB Cookie. Thanks for all your hard work and dependable recipes. :)

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:36 am

      Thanks for the compliments on my photography! I appreciate it!

      And so happy you loved the cookies. And the other recipe you tried, too! I am so glad you appreciate them and thanks for taking the time to LMK they’ve been slam dunks!

      Reply

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    Little Kitchie — February 4, 2013 at 7:40 am

    Averie, this looks AMAZING! I love the flavor combination of strawberry and banana. I want to put that strawberry butter on everythinggggg. Also, this is possibly the most fun recipe name ever. :)

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:35 am

      And it wasn’t even a goofy-made up name like sometimes I see cookies called PMS Cookies or cake called Better Than …. Cake. Or whatever. These ingredients all really describe the bread!

      Reply

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    Georgia @ The Comfort of Cooking — February 4, 2013 at 7:47 am

    This banana bread looks so scrumptious, Averie! I am dying over that delicious strawberry butter, too!

    Reply

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    Katrina @ In Katrina's Kitchen — February 4, 2013 at 7:48 am

    Whoa! This is serious business right here!!

    Reply

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    Eva @ Eva Bakes — February 4, 2013 at 8:28 am

    Browned butter is so fragrant – I love the nutty aroma it creates. What a great idea to use it in a banana bread. Since I don’t eat nuts, this sounds like a wonderful alternative!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:32 am

      And I detest nuts in baked goods – this gives sort of a nutty depth like browned butter can, minus any actual nuts. Funny how butter can do that!

      Reply

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    Christina @ The Beautiful Balance — February 4, 2013 at 8:29 am

    How do you not have a cookbook out by now with all of these gorgeous photos and recipes! You are truly an inspiration.

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 8:32 am

      Thanks, Christina. I appreciate your support & kind words so much! :)

      Reply

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    a farmer in the dell — February 4, 2013 at 8:33 am

    this sounds so stinking good! I love the idea of strawberry butter. Genius!

    Reply

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    Meagan @ Scarletta Bakes — February 4, 2013 at 8:39 am

    Wow does this bread look luscious! I just love banana bread, and with browned butter and buttermilk in the mix? Guaranteed deliciousness! Love the strawberry butter, too, Averie!

    Reply

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    Monique @ Ambitious Kitchen — February 4, 2013 at 9:05 am

    the 4 B’s! Love it. I’m a huge fan of using brown sugar in just about everything I bake as I find that it’s so much richer than granulated sugar, and it brings a chewy, moist richness! Anyway, I love that you used brown butter in your banana bread. I don’t bake much with buttermilk, but my Grandma makes exceptional buttermilk waffles and I can certainly notice the difference. By the way, strawberry butter? YUM!
    Oh, and my favorite banana bread? Well it’s actually vegan and gluten-free, with minimal ingredients, and it’s low-fat. It’s shocking how incredible it is actually: http://www.ambitiouskitchen.com/2012/09/vegan-gluten-free-chocolate-chip-oatmeal-banana-bread/

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 9:09 am

      I I rarely use buttermilk either. But the past few weeks I had some and I made about 4 separate things with it. But now that it’s done, could be a long time before I use it again. That bread looks great and reminds me of some of the vegan/GF breads I used to post about like 3-4 yrs ago.
      http://www.loveveggiesandyoga.com/2009/10/vegan-peanut-butter-banana-bread.html

      It’s amazing how versatile oats are and what can be done with them! And how far photography can come in 3=4 yrs :) I love the looks of your bread & all that chocolate!

      Reply

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    Anna @ Crunchy Creamy Sweet — February 4, 2013 at 9:17 am

    Brown butter, buttermilk, bananas and strawberry butter – so many delicious things and what a fabulous end product! Love this bread, Averie! And that flower cutting board is too cute!!!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 9:20 am

      Thanks Anna. I got the about a year ago for like 2 bucks from the thrift store. It was calling my name for these photos!

      Reply

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    Erin @ The Spiffy Cookie — February 4, 2013 at 9:18 am

    Looks great! And I love your flower wood board

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 9:20 am

      Thanks – I got it about a year ago for like 2 bucks from the thrift store. It was calling my name for these photos!

      Reply

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    marla — February 4, 2013 at 9:27 am

    Love the sound of this breakfast cake! And that strawberry spread :)

    Reply

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    Nicole @ youngbrokeandhungry — February 4, 2013 at 9:33 am

    I could eat banana bread everyday for lunch, breakfast and dinner! The strawberry butter puts it over the top though.

    Reply

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    Joy @ Baking-Joy — February 4, 2013 at 9:40 am

    This looks amazing :-) I know what I’m doing with the bananas currently browning in the cupboard :-)

    Reply

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    Kelly @ Hidden Fruits and Veggies — February 4, 2013 at 9:50 am

    I’ve never heard of mixing jelly and butter together.. but it sounds epic!

    Reply

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    Elaine @ Cooking to Perfection — February 4, 2013 at 9:53 am

    Strawberry butter with banana bread?! Why have I not thought of this before! I love strawberries and banana together, so this combination sounds delicious! And the browned butter is always amazing. Here’s one more B word for you: Brilliant! :)

    Reply

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    Suzette — February 4, 2013 at 10:33 am

    I only have 9×5 loaf pans (really have to invest in some 8×4 since I have numerous recipes that call for that size) so I’d like to make this amazing-sounding recipe into muffins. Any idea of what the bake time would be???

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 12:47 pm

      I bought all my pans at the local grocery store in the baking aisle for 4.99 each. Something to keep in mind but I would just say at 15 minutes start checking, and by 20 minutes I would expect them to be done. But again, watch, look, evaluate, use common sense :)

      Reply

      • Suzette replied: — February 4th, 2013 at 5:49 pm

        I will keep that in mind….thank so much!!! :)

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    Ashley — February 4, 2013 at 10:36 am

    This bread sounds so good but I LOVE the looks of that strawberry butter! haha It would be pretty awesome smeared on my toast in the morning : )

    Reply

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    Jackie @ domestic Fits — February 4, 2013 at 10:53 am

    Strawberry butter?! I would put that on everything! SO brilliant :)

    Reply

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    lindsay @ fuelmyfamily — February 4, 2013 at 11:23 am

    Any banana bread that makes that delicious crack on the top is a winner in my book! I need a bread pan that makes the equivalent of muffin tops. The bottom is still good and all but i would prefer to just cut the top off banana bread and leave the bottom for the rest of the family :)

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 12:46 pm

      I have one of those pans and they are a great concept but in reality, have found they turn out more like donuts than muffin tops and while good, not that perfect, perfect muffin top phenomenon. I think there is just no way to shortcut. You pretty much just have to eat off off the true muffin tops :)

      Reply

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    Katie — February 4, 2013 at 11:55 am

    That crack on top and the crusty bits on the side, with the moist inner bread stck to it….that’s my favorite part right there! I never usnderstood and still don’t why some loaves rise in the middle and crack and others don’t. Even your photos, using similar recipes, some have it and some don’t. Baking is still such a mystery!

    One way to add more banana flavor without altering the texture is to place slices on the top – they get all carmelized, too, which is heavenly. I know you’ve done this in the past, so I’m preaching to the choir.

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 12:44 pm

      The slices on top are a double edged sword for me. Int he past they do make it look pretty but the additional weight has prevented proper rising, puffing, and doming, and then I get that sunken center and I learned the hard way making lots of loaves that it’s safer not to include them. Sometimes it can work out but I got burned a few times and sort of ruined loaves due to my ‘pretty afterthought’ idea.

      The crack in the center. Ive researched this as it pertains to yeast bread baking and why some loaves need slits on them pre-baking..” I never usnderstood and still don’t why some loaves rise in the middle and crack and others don’t. Even your photos, using similar recipes, some have it and some don’t. Baking is still such a mystery!”– What I can gather is that when all conditions are ideal, the flour, sugars, water, leaveners, and in yeast bread the yeast too.. when all ratios are basically in perfect alignment with the other ratios, steam forms and builds up and causes that perfect dome. Some consider it the hallmark of perfect ratios. When you don’t get that, it means that there is a certain density, or lack of pure chemical balance between the ingredients and to the tastebuds, it’s great. But from a molecular standpoint, ‘perfection’ hasn’t been achieved. I know you would love the baking science & I need to research it more too!

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    Kristen — February 4, 2013 at 12:14 pm

    I am LOVING this bread but I’m also adoring that beautiful board with the flowers on it!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 12:40 pm

      Was a $2 thrift store find about a year ago and I broke it out for this shoot! Thanks, Kristen!

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    jackie @ marin mama cooks — February 4, 2013 at 12:57 pm

    Oh my goodness your title is “B” crazy! It’s like a tongue twister. Ok this bread and that strawberry butter look amazing. I’m loving the pop of color from the strawberry butter, and that flowered cutting board is gorgeous! At least you had a better baking day than me. I tried these chocolate shortbread cookies from this cookbook that I have had my eyes on for sometime, and they are blah, dry and totally lacking in flavor! They’re totally not making it to the blog. ☺

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 3:22 pm

      Oh that is sooooooo frustrating when you try someone else’s recipe and it fails. I’d rather try my own and fail at it than try a published recipe in a cookbook that fails. And I know you’re a recipe-follower, very precise; so it’s not you. It’s them!

      Cutting board – $2 thrift store find a year ago. Broke it out for this shoot!

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    Jen @ Savory Simple — February 4, 2013 at 1:27 pm

    Girl, this is gorgeous. And now I’m craving carbs!

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    tracy {pale yellow} — February 4, 2013 at 1:51 pm

    Super fun twist on banana bread. I love nuts in my quick breads but often leave them out to be sensitive to those with allergies. Brown butter is a great way to achieve the nuttiness without the actual nuts, I can’t wait to try!

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    Ari @ Ari's Menu — February 4, 2013 at 2:35 pm

    Whoa. That’s all I can say. This looks ridiculous in the best way possible!

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    Amanda @ Once Upon a Recipe — February 4, 2013 at 3:04 pm

    I would never turn down a slice of homemade banana bread, and certainly not one made with browned butter. Sometimes I feel like I buy bananas just so I can bake with them when they turn brown!

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    sally @ sallys baking addiction — February 4, 2013 at 3:38 pm

    You know I’ve been teetering on the idea of using buttermilk in a loaf recipe like this Averie, but I’ve truly never strayed too far from using yogurt in banana breads. Kind of in the way “why fix it if it ain’t broke?” sort of way – but if I always think like that, how will I discover new and exciting variations of a favorite? Anyway, I am loving this tongue twister of a recipe today. I adore baking with brown butter. The taste, the smell, everything. And the strawberry butter WITH the brown butter in the bread is perfection. The strawberry butter is so pretty too. I’ve never made a fruity butter before but I eat butter + raspberry jam on bagels and I can only imagine the texture of a creamed butter with the jam. WOW.

    Your food styling Averie! Oh my goodness. I need to learn a thing or two from you because these pictures are fantastic. Easily my favorite food styling on Averie Cooks I’ve ever ever seen. I want that gorgeous floral/wood tray! The bread itself is beautiful too – that perfect cracked top. I get those sometimes! It’s a beautiful recipe, a beautiful bread, and a beautiful photoshoot Averie. Home run girl!

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 3:47 pm

      The crack top – just told this to another friend:
      The crack in the center. Ive researched this as it pertains to yeast bread baking and why some loaves need slits on them pre-baking..” I never usnderstood and still don’t why some loaves rise in the middle and crack and others don’t. Even your photos, using similar recipes, some have it and some don’t. Baking is still such a mystery!”– What I can gather is that when all conditions are ideal, the flour, sugars, water, leaveners, and in yeast bread the yeast too.. when all ratios are basically in perfect alignment with the other ratios, steam forms and builds up and causes that perfect dome. Some consider it the hallmark of perfect ratios. When you don’t get that, it means that there is a certain density, or lack of pure chemical balance between the ingredients and to the tastebuds, it’s great. But from a molecular standpoint, ‘perfection’ hasn’t been achieved. I know you would love the baking science & I need to research it more too!


      The buttermilk. Well I almost never buy it b/c I usually need less than 1 c but I ended up using it for this recipe, another loaf of bread (next week), for something savory, as well as the carrot cake. It was like little carton that kept giving and giving! And yes, your muffins are perfect and I think you’d love the addition of buttermilk + all that baking powder; you’d get more lift with buttermilk than from yogurt. You may get a more moist/denser muffin from yogurt, which is why some oil to compensate is necessary I think. And in the end, it’s all just throwing stuff in a bowl and hoping :)

      Board – $2 thrift store find last year. I used it for some photos on a project I had worked on last year and broke it out for this shoot as an afterthought!

      Reply

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    ashley - baker by nature — February 4, 2013 at 3:45 pm

    This looks fabulous, Averie! I’m actually baking banana bread tomorrow and now I just have to make some strawberry butter, too.

    Reply

    • Averie @ Averie Cooks replied: — February 4th, 2013 at 3:48 pm

      Takes about 4 seconds and quite a worthwhile investment. Enjoy :)

      Reply

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    Brandon @ Kitchen Konfidence — February 4, 2013 at 3:48 pm

    Strawberry butter – YUM!!

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    bev @ bevcooks — February 4, 2013 at 3:57 pm

    That strawberry butter has me weeeeeeeeeeeepy.

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    Heather @ SugarDish(Me) — February 4, 2013 at 4:07 pm

    I am loving that the title of this recipe has the word “butter” in it like 16 times. Banana bread is the very first thing I ever learned how to make by myself as a kid and it’s still my favorite recipe to play with cause it’s so versatile! Loving all your variations!

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    Erika @ The Hopeless Housewife — February 4, 2013 at 4:31 pm

    That looks so fantastic and I can’t wait to try that strawberry butter!

    Reply

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