You know it is time to bake banana bread when a fruit fly is spotted hovering around the fruit bowl.
For this recipe, I took my favourite banana recipe and added a twist. Brown butter and rum were infused into the batter. Each time my neighbour visits the Caribbean he brings be a bottle of rum. The rum compliments the banana as well as adds flavour. 
Let’s talk about just how delicious this banana bread tastes. The very ripe bananas makes this bread so tender as well as sweetens. So the riper the bananas the better. Don’t be so quick to throw away those brown spotty bananas. Brown sugar is the magic ingredient to keeping the brown butter banana rum bread moist. Complimenting the flavours of the bread are vanilla extract and nutmeg. Eggs and buttermilk also add more moisture to the bread. If you haven’t got buttermilk, make some by mixing in a half a tablespoon of lemon juice into half a cup of milk. Finally folded into the batter is brown butter which gives a rich nutty flavour.
PrintBrown Butter and Rum Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Description
This banana bread is elevated with the rich, nutty flavor of brown butter and a hint of brown rum, creating a moist and flavorful loaf perfect for using up overripe bananas.
Ingredients
- 120g (1/2 cup) butter, melted and browned
- 135g (3/4 cup) light brown sugar
- 1 egg
- 200g banana (about 3 bananas), mashed
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 3 tablespoons brown rum
- 180g (1 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- Place sliced butter in a saucepan over medium heat. Once the butter begins to melt, start whisking. Continue whisking until you see light brown specks at the bottom of the pan and the butter has a nutty aroma. Remove from heat and let it cool slightly.
- In a large bowl, whisk together the brown sugar and egg until well combined.
- Add the mashed bananas, vanilla extract, buttermilk, and brown rum to the sugar mixture. Stir until combined.
- In a separate bowl, sift together the flour, baking soda, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the browned butter until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use very ripe bananas as they add more sweetness and moisture. If you don’t have buttermilk, mix 1/2 tablespoon of lemon juice with 1/2 cup of milk as a substitute. Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
How do I know when my bananas are ripe enough for the banana bread?
The best bananas for this recipe are very ripe, with plenty of brown spots, as they will add sweetness and help create a tender texture.
What can I substitute for buttermilk in this recipe if I don’t have any?
You can make a quick substitute by mixing half a tablespoon of lemon juice into half a cup of milk and letting it sit for a few minutes before using.
What is the purpose of using brown butter in this banana bread?
Brown butter adds a rich, nutty flavor to the banana bread, enhancing the overall taste and depth of the recipe.
