03/13/2026
Brown Butter makes EVERYTHING taste better!!
• Bananas: 16-20 very ripe bananas (approx. 8 cups mashed)
• Brown Butter: 2 cups (4 sticks) softened or melted
• Sugar:
3 cups granulated white sugar (or mix with brown sugar)
• Eggs: 8-10 large eggs
• Milk: 1 ½ cups (or buttermilk for extra moisture)
• Vanilla: 4 tsp vanilla extract
• Flour: 8 cups all-purpose flour
• Baking Soda: 4 tsp
• Salt: 2 tsp
• Optional: 2 cups chopped nuts (walnuts or pecans)
Instructions
Prep: Preheat oven to
(350°F). Grease and flour 4 large (9x5 inch) loaf pans.
Wet Ingredients: In a large bowl, cream together the butter and sugar. Add eggs, mashed bananas, milk, and vanilla. Mix until smooth.
Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine: Gently stir the dry ingredients into the wet ingredients. Do not overmix—the batter should be just combined. Fold in nuts if using.
Bake: Pour into prepared pans and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cool: Let loaves cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Tips for Success
• Bananas: Use bananas with heavy brown spots for the best flavor.
• Storage: Wrap cooled loaves tightly in plastic wrap or foil; they stay fresh at room temperature for up to 4 days.
• Optional: Top with a sprinkle of sugar before baking for a crunchy crust.
