Adapted from a recipe by: Chef Natasha Beth
Made It?
Create a free account to rate this recipe, share a tip, and keep track of what you've cooked in your Banana Stand.
Create free account to rateFrom Other Cooks
No ratings yet. Be the first to share how it went!
Brown Butter Banana Bread Muffins
This site runs ads and generates income from affiliate links. Read my disclosure policy.
- Difficulty
- Simple
- Serves
- 12
- Ready in
- 30 mins
Brown butter and a pile of super ripe bananas are what make this my go-to banana bread. It's moist every single time, never dry, and you can bake it as muffins, one big loaf, or a batch of mini loaves to share. Finally, a good use for those spotty bananas on the counter.
Steps
Preheat your oven to 375°F.
Prep. Measure out all your ingredients before you start.
Brown the butter. Melt 1/3 cup butter (2/3 of a stick) in a saucepan over medium heat. Once it foams and the milk solids start to turn deep brown, take it off the heat and pour it through a fine mesh strainer to catch the burnt bits. Let it cool a bit, but not so long that it firms back up.
Mix the wet ingredients. Mash the bananas, then stir in the beaten egg, vanilla, and cooled brown butter.
Mix the dry ingredients. In a separate bowl, whisk together the flour, brown sugar, baking soda, and salt.
Combine. Add the dry ingredients to the wet and stir just until combined. Fold in chocolate chips if you're using them.
Bake. Divide the batter between 12 muffin cups. Muffins take 15 to 20 minutes. Start checking at 15 minutes (you want a toothpick that comes out with a few moist crumbs, not wet batter, but not totally clean either). That's what keeps them from drying out!
Cool and serve. Let them cool, then finish with a sprinkle of flaky salt.
Store. Keep covered and they'll stay delicious for up to 5 days.