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{TryDay} Mini Brown Butter Banana Bread Recipe



slices of brown butter banana bread recipe

In the spirit of TryDay (trying new things!), my friends from Mealtime Joy created a recipe that would serve a smaller amount of people, because as the kids get older or work commitments come up, and it's just one or two you're feeding, we still want to enjoy a homemade treat. Here is a recipe for a mini loaf of bread for you to enjoy! {And remember two days ago when we talked about what NOT to do to help a friend? Make an extra loaf or two of this and gift to a friend as a way TO help.}

Be sure to follow Mealtime Joy on Facebook or Instagram - all the recipes I've tried so far have been SO delicious!


Mini Brown Butter Banana Bread


This dreamy quick bread is tender and deliciously flavored with the sweetness of bananas, the rich caramel notes of brown butter, a hint of cinnamon, and the crunch of toasted pecans. It’s simple. It’s amazing. It’s perfect for just two people!


In some stages of life, you almost can’t make enough of a quick bread or any other treat. But when the kids are no longer regular guests at your family meals, an entire family-size recipe of anything can feel like way too much. This mini loaf is the perfect size - just enough and not so much that you get tired of it before it’s gone.


It’s also cute. And baking cute things never really gets old. Cute little baked items like this make the perfect gift for friends, neighbors, colleagues, college kids, or anyone! But we won’t judge if you want to keep it for yourself. It’s a great little just-for-me treat, too!


Techniques for Your Mini Brown Butter Banana Bread


Browning Your Butter


If you’ve browned butter, you know how wonderfully delicious it is. It adds a rich nuttiness that elevates everything! If you haven’t browned butter before, don’t worry! It’s as easy as melting butter. But go a little further and let it boil away some of the water. It will be very foamy at this stage, then you will notice the bubbling begin to slow down. The butter solids will sink to the bottom of your pan and toast there. Be sure to pay close attention and stir it often so those little bits don’t burn. When they get dark brown, remove the pan from the heat and pour your butter into a clean bowl so that the heat from the pan doesn’t continue to cook it.


The Mixing Method


Like most quick breads, this uses what’s often referred to as “the muffin method” for mixing the batter together. Basically, you mix the dry and wet ingredients in separate bowls, then gently stir them together.


This recipe bakes up beautifully in a mini loaf pan like this one, but you can also bake it up as 3-4 muffins using a regular muffin tin. Many stores also sell disposable mini loaf pans for gifting (like these) and those can be great options here, too.



brown butter banana bread muffins

Serving Your Mini Loaf


Mini Brown Butter Banana Bread is perfect sliced and served while it’s still a little bit warm. It’s amazing when toasted and spread with some salted butter. If you have any left for a second day, try spreading it with butter and sprinkling on some cinnamon sugar before putting it under the broiler for a few seconds. It’s so good!



slice of brown butter banana bread

Mini Brown Butter Banana Bread


3 ounces (6 tablespoons) unsalted butter

4-1/2 ounces (1 cup) all purpose flour

1-3/4 ounces (1/4 cup packed) light brown sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon coarse kosher salt (or 1/8 teaspoon table salt)

1 whole large egg, at room temperature

2 ounces (1/4 cup) whole milk

1 teaspoon pure vanilla extract

4 ounces (1/2 cup) mashed ripe banana

3/4 ounce (1/4 cup) chopped toasted pecans (optional)


Preheat your oven to 350 degrees F. Prepare a mini loaf pan (4.5x2x2 inches) by spraying it with baking spray and lining it with parchment paper.


In a small saucepan set over low heat, melt and brown the butter. Stir often and cook until it is a dark golden brown, then immediately remove from the heat.


While the butter is browning, whisk together the flour, brown sugar, baking powder, cinnamon, and salt in a medium mixing bowl. Set aside.


In a separate bowl, whisk together the egg, milk, and vanilla. Separate out 1 tablespoon of the browned butter and set these aside. Slowly whisk the remaining butter into the egg mixture, then add the mashed banana.


Pour the liquid over the dry ingredients and stir until just combined. Stir in the toasted pecans, if using. Place the batter, which will be thick, into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached. The top of the loaf should be golden brown. Pull your loaf out of the oven and immediately brush the remaining tablespoon of brown butter over the top.


Allow to cool in the pan on a wire rack for at least 20 minutes before cutting. Serve warm or at room temperature.


NOTES:

  • If you don’t have a mini loaf pan, this batter can be baked as 3-4 muffins instead.

  • The butter can go from light brown to burnt really quickly, so keep a close eye on it!

  • Store this bread tightly wrapped at room temperature for 3-5 days.



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