Brown Butter and Rum Banana Bread
Recipe Type: Baking, Cake, Dessert
Classic banana bread receives a boozy and nutty twist of brown butter and rum for a perfectly moist loaf. The perfect recipe to use up over ripe bananas.
  • 120g (1/2 cup) butter, melted and browned
  • 135g (3/4 cup) light brown sugar
  • 1 egg
  • 200g banana (about 3 bananas)
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) buttermilk
  • 3 tablespoons brown rum
  • 180g ( 11/2 cups) flour
  • ½ teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground nutmeg
  1. Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over medium heat.Once butter begins to melt begin start whisking. Continue whisking until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Set aside to cool.
  2. Preheat oven to 170 degrees celcius. Grease and dust a loaf tin with flour.
  3. In the bowl of stand mixer beat sugar and egg until well incorporated. Beat in mashed bananas, buttermilk and rum.
  4. Sift into egg mixture the flour,baking powder, bicarbonate of soda and nutmeg and beat until combined.
  5. Pour in brown butter and beat until well combined.
  6. Pour into prepared loaf tin and bake for about 45 minutes to 1 hour or until a toothpick or skewer inserted in the centre comes out clean. Leave to cool tin for 15 minutes, then run a knife around the edge and invert onto cooling rack.
Recipe by Honest Cooking at