📝 About This Recipe
This isn't just a loaf; it's a nostalgic journey into the heart of comfort food, elevated with the nutty depth of browned butter and a hint of dark bourbon. The crumb is impossibly moist and dense, designed specifically to be sliced thick and seared in a hot skillet until the natural sugars caramelize into a golden crust. Served warm with a generous smear of whipped salted honey butter, this dish transforms a simple quick bread into a decadent, restaurant-quality sweet end.
🥗 Ingredients
The Banana Base
- 4 large Overripe Bananas (heavily speckled or black skins for maximum sweetness)
- 1/2 cup Unsalted Butter (browned and cooled slightly)
- 3/4 cup Dark Brown Sugar (packed)
- 1/4 cup Granulated Sugar
- 1 Large Egg (at room temperature)
- 2 teaspoons Pure Vanilla Extract
- 1 tablespoon Bourbon or Dark Rum (optional, for depth of flavor)
- 1/4 cup Full-fat Greek Yogurt (provides moisture and tang)
Dry Essentials
- 1 1/2 cups All-Purpose Flour (spooned and leveled)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 cup Walnuts or Pecans (toasted and roughly chopped)
For Toasting & Serving
- 4 tablespoons Salted Butter (softened for the spread)
- 1 tablespoon Honey (wildflower or clover)
- 1 pinch Flaky Sea Salt (like Maldon)
- 2 tablespoons Unsalted Butter (for the skillet toasting)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty (about 5-8 minutes). Remove from heat immediately and let cool.
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3
In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth but with a few small chunks remaining for texture.
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4
Whisk the cooled brown butter into the mashed bananas. Add the brown sugar, granulated sugar, egg, vanilla, bourbon, and Greek yogurt. Whisk vigorously until the mixture is well combined and slightly aerated.
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5
In a separate medium bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
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6
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stop as soon as no streaks of flour remain—overmixing will make the bread tough.
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7
Fold in the chopped toasted nuts if using. Pour the batter into the prepared loaf pan and smooth the top.
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8
Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with foil at the 40-minute mark.
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9
Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment handles and transfer to a wire rack to cool completely. (Note: For the best toasted slices, let the bread sit overnight to firm up).
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10
Prepare the honey butter by whipping the 4 tablespoons of softened salted butter with the honey and a pinch of flaky salt until light and airy.
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11
When ready to serve, cut the bread into thick 1-inch slices. Heat a cast-iron skillet or non-stick pan over medium heat and melt a small knob of butter.
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12
Place the slices in the skillet and toast for 2-3 minutes per side until the edges are dark golden brown and crisp. Serve immediately with a dollop of honey butter.
💡 Chef's Tips
Use bananas that are almost entirely black; they have the highest sugar content and the strongest aroma. Do not skip browning the butter; it provides a 'toffee' note that balances the sweetness of the bananas. For the cleanest slices, use a serrated bread knife and a gentle sawing motion to prevent squishing the moist crumb. If you don't have Greek yogurt, sour cream works as a perfect 1:1 substitute to ensure a tender texture. Always toast the nuts before adding them to the batter to unlock their essential oils and crunch.
🍽️ Serving Suggestions
Pair with a hot cup of dark roast coffee or a spicy Chai latte to cut through the richness. Serve as a 'Sweet End' with a scoop of vanilla bean ice cream on top of the hot toasted slice. Drizzle with a little extra maple syrup or a dust of powdered sugar for a brunch presentation. Accompany with a side of fresh raspberries or blackberries to add a tart, bright contrast. A glass of cold whole milk is the classic, foolproof partner for this warm comfort dish.