How to Brown Butter:

1. Place butter in small saucepan and turn over very low heat. The butter will quickly begin to bubble and foam, swirl pan continuously and use a spatula to stir butter gently for several minutes. Once butter begins to get fragrant and you notice brown bits forming at the bottom, remove from heat immediately. Continue to stir until butter is golden brown and very fragrant–it should smell nutty and similar to caramel. Remove from saucepan into measuring cup and allow to cool down until lukewarm or at room temperature.

Making the Bread:

1. Combine dry ingredients in a bowl, whisk together until well incorporated, and set aside.
2. Peel bananas into separate small bowl and mash with a fork (or potato masher) until smooth, with some small lumps throughout. Set aside.
3. Combine brown butter (be sure to scrape all of the brown solids out, these hold the most flavor) and sugar in stand mixer bowl and using paddle, mix over medium-speed until well-incorporated–about a minute or two.
4. Mix and beat in one egg at a time over low-speed, scraping down the bowl occasionally with a spatula.
5. Add the mashed bananas and mix over low speed until batter is smooth.
6. Alternate adding dry ingredients (3 parts) and water (2 parts), allowing the dry ingredients to be absorbed each time for about 15-20 seconds. Scrape down the mixer bowl occasionally with a spatula.
7. Remove from stand mixer and scrape down the bowl to ensure that the batter is consistent.
8. Pour batter into a buttered or well-greased 9 x 5 inch loaf pan. Using the spatula, smooth out the top.
9. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean.