This citrus-infused shrimp scampi is fruity.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- ½ cup butter
- 3 very ripe bananas
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon (Optional)
- ½ teaspoon ground nutmeg (Optional)
Instructions
- Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
- Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.
- Browning the butter will reduce the volume somewhat. For this reason, I begin with 1/2 cup of butter and measure 1/3 cup of butter after browning. Don’t skip the browning step! It really adds depth to the flavor.
- Chocolate chips, nuts, or whatever else you enjoy can be added in.
- Nutrition data for this recipe includes the full amount of butter. The actual amount of butter consumed will vary.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 439 mg |
| Sugars | 25 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My first zero rating ever. Lots of butter discarded and no one liked it.
I like the browned butter knowing how it adds to praline pecans. Chopped pecans would be a great idea, but where I am I was only able to find blocks of pitted dates, which chopped up added a lot to it. Also we used purecane sweetener to not use sugar, and added treacle molasses to give the brown-sugar effect. I found I tasted baking soda and it could use more moisture so I agree with others that sour cream would have been a wise thing to add. And for banana purists, avoid nutmeg and even possibly cinnamon because it became a spice cake not a banana bread.
I’m keeping my old banana nut bread recipe, I’m sorry but this was the worst tasting banana bread I have ever ate
I love browning the butter. I added a 1/2 cup of applesauce. Cinnamon applesauce, the batter needs it. You could add apple juice or pineapple juice. Or a small can of crushed pineapple with juice.
I found this recipe several years ago and decided to give it a try. I made it as written to include the optional cinnamon and nutmeg. I did add chopped pecans as a personal preference. It is delicious and I threw away my old recipe for banana bread. I have made this recipe at least a dozen times. Browning the butter is key, take your time because you want those brown bits
The difference people are experiencing may be due to amount of banana. Give me a cup measure of bananas rather than 3 bananas. Size of bananas varies too much to make a consistent product.
Everyone loved it! I am no longer allowed to make regular banana bread. It now has to be browned butter banana bread!
Very dry and not a lot of flavor. Definitely needs more moisture in the batter.
This is a note to Thomas Frayne. The reason for the extra butter is listed in the instructions: Browning butter will reduce the volume somewhat. For this reason, you begin with 1/2 cup butter, and measure 1/3 cup butter after the browning step.
Excellent recipe , the flavour is phenomenal! I found it a wee bit dry and I followed the recipe to a tee. I will either add extra banana or a wee bit of sour cream next time. Thanks for the banana bread recipe, it’s a keeper!
The use of baking soda without an acid to activate it (buttermilk, lemon juice, etc.) makes no sense. The baking soda will do nothing without acid. Swapping for baking POWDER will give you the lift and air.
I made it and I did something different. With the leftover browned butter, I added and warmed up 1/2 cup of chopped walnuts, 1 tablespoon of brown sugar. I put some inside the bread and the rest on top. Delicious!
Very good! Browning the butter really does make all the difference. I used the remaining browned butter to generously grease the pans. The only changes I made was adding about 1/2 tsp salt and pecans. Will make again!
I double up the recipe but used 2 cups of flour and 1/4 cup of coconut flour. Also used 1/2 cup brown sugar, 1/4 cup of coconut sugar and 1/4 cup of white sugar. Still though I tasted the batter and it wasn’t too sweet so I put 1 extra tablespoon of agave. Baking on a air fryer you have to adjust the temperature so I baked it at 280 instead of 350 and gave it 60 mins instead of 45. I was scared but I came out beautifully.
I struggled with browning the butter as I wasn’t sure if I got the right consistency. Overall, it turned out quite well.
So far. The best banana bread recipe EVER. Great color and density. Great flavor. Will def keep this one. Please don’t skip the browning process. Separates it from other recipes.
It was really good, I added a bit more banana as suggested in one of the reviews. I made mini loaves, baked for 35 minutes but would reduce that by maybe 5 minutes. It was very dense even though I didn’t mix it together much. I prefer a lighter style.
Overall, very tasty! I added a less vanilla and a pinch of salt for flavor, and it worked very well! Next time I will add chocolate chips.
I don’t know if Browning the butter made that much difference. Maybe some salt would help. I used unsalted butter.
This is a delicious recipe but I added extra cinnamon, some raisins & walnuts which I toasted in the brown butter and brown sugar before adding them to the batter. I also added one more banana–mainly because I wanted to use all bananas that were too ripe to eat. I didn’t have baking soda on hand but plenty of baking powder so I tripled the amount to substitute. It rose just fine, in fact it rose about 2 in. from the top. The bread came out moist but not too gooey! About halfway through the baking time, I brushed on the remaining butter to give it a nice crispy top! It was delicious!!!!!!
I followed the recipe exactly and agree with other reviews, that the banana flavor is sorely missing. It turned out dry and blah.