Browned Butter Banana Bread With Ginger and Pecans

I really have never met a banana bread I didn’t like, but this browned butter banana bread with ginger and pecans might become my new favorite. It sounds fancy, but it is not. I promise. We can’t do fancy over here.

Browning Butter Is A Game Changer

This browned butter banana bread basically follows my regular banana bread recipe with just a few minor changes. The most important change being to brown the butter. This extra step will only take a few extra minutes – everything else is still just as easy as before.

Ginger Is Good For You! And Delicious

The addition of ginger is subtle, but I think it might add a little bit of moisture to the bread – or that just might be in my head. A few weeks ago, I found a jar of minced ginger at Whole Foods so now I always have a backup source of ginger if I am out of the fresh stuff. We use ginger ALL THE TIME around here. It’s an amazing addition to a lot of food.

Baking Soda + Baking Powder

I recently read that adding baking soda and baking powder to banana bread was a good combination. I am sure I read an entire scientific article about why this combination works – but I forget all of it. I will say that I loved the combo and will be doing it again this way! Sprinkling a little sugar over the top of the bread before I popped it into the oven was also an awesome simple addition to my traditional banana bread. Do it.

Browned Butter Banana Bread With Ginger and Pecans

5 from 5 votes

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Browned Butter Banana Bread With Ginger and Pecans

This browned butter banana bread with ginger and pecans sounds fancy but it's really not. 

Course Breakfast

Cuisine American

Keyword breakfast, brunch, gluten free, quick breads

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 229 kcal

Author Erin Brighton

Ingredients

• 2 c gluten free flour I used King Arthur
• 1 t baking powder
• 1 t baking soda
• 1 t salt
• 8 T butter
• 1 inch ginger grated
• 3/4 c brown sugar light or dark
• 2 eggs
• 1 t vanilla
• 3 large bananas very ripe, about 2 cups

Instructions

1. Preheat oven to 350. Grease a large loaf pan. 

2. In a large mixing bowl, combine flour, baking soda, baking powder, salt.

3. In a saucepan, melt butter. Once the butter has melted, whisk it gently until it starts to brown - but don't let it burn. Once it is brown, remove from heat. 

4. Add ginger to browned butter. 

5. Add mashed bananas to ginger and butter. 

6. Add eggs, brown sugar, and vanilla. Stir until smooth. 

7. Add the banana mixture to the bowl containing the flour mixture and stir to combine. 

8. Add chopped pecans. Stir.

9. Pour batter into greased loaf pan. Smooth the batter. Sprinkle some coarse sugar over the smoothed batter.

10. Cook at 350 degrees for 50 to 60 minutes. 

11. Test doneness with a cake tester or a butter knife. It should come out dry - no wet batter. 

12. Cool on a wire rack. After about 15 minutes, you can turn the bread onto the rack to continue to cool. 

If you’ve got four very ripe bananas hanging out in your kitchen, make this bread. Kids and adults will love it.