Banana Bread x “Better” by JSPH

Warm and homey, banana bread always seems to do the trick when you’re in the mood for comfort food. Paired with tangy lemon butter and JSPH’s dreamy vocals, you’re in for an afternoon of bliss. Bake & stream below:




Brown Butter Banana Bread

  • 1/4 c. Browned butter, unsalted
  • 1/4 c. Softened butter, unsalted
  • 2 c. All-purpose flour
  • 3/4 c. Sugar
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 3/4 tsp. Ground cinnamon
  • 1/2 tsp. Ground nutmeg
  • 2 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/4 c. Buttermilk
  • 1 1/4 c. Mashed banana (from about 3 medium bananas)
  • 2 tsp. Molasses
  • 1 tbsp. Freshly squeezed lemon juice
  • 1-2 tsp. Freshly grated lemon zest
  • 1/4 c. Softened butter, unsalted
  1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
  2. Melt butter in a small saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small glass bowl. Allow to cool.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk together eggs, vanilla, softened butter and buttermilk.  Whisk in the mashed bananas and molasses. When butter has cooled, whisk in the browned butter.
  5. Add the wet ingredients, all at once, to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl until just combined.
  6. Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Keeps at room temperature, well wrapped, for 4 days.
  7. Meanwhile, in a small bowl combine lemon juice, lemon zest and 1/4 c. softened butter until incorporated. Serve with banana bread. Keeps covered in the fridge for 2-3 weeks.
Recipe adapted from Joy The Baker.

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