The start of the new school year is fast approaching and this browned butter banana nut bread is just the breakfast prep you and your family need to get you ready. A friend had recently invited me to an outdoor session right outside of a new smoothie/health bar place downtown called Meraki. Her daughter let me try a piece of the banana nut bread she ordered. It was the most INSANE banana bread I had ever tried and I instantly tasted the browned butter.

Being the zealous baker I am, I came back home and set out to try to make the exact recipe. It took three tries, but nevertheless I persisted until perfection was reached. This recipe makes two loaves, which is perfect for slicing for breakfast for a week, or less if your family attacks this like a pack of wild and ravenous wolves.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• ¾ tsp kosher salt
• 1 stick butter, cut into 8 pieces
• ½ cup granulated sugar
• ½ cup honey
• 12 oz mashed brown bananas (about 3 medium bananas)
• 2 eggs, beaten
• ½ cup Ricotta cheese
• 1 ½ tsp pure vanilla extract
• 1/2 cup chopped walnuts
• 1 stick butter, melted
• Baker’s Joy

Instructions

1. Preheat the oven to 350°F. Grease 2– 9×5 loaf pans with Baker’s Joy and place a piece of parchment paper inside each pan so that it sticks to the sides and hangs over the pan.
2. Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
3. Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
4. Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, ricotta, and vanilla extract until incorporated.
5. Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
6. Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Let bubble for a minute or so until it smells nutty and browns. Turn off the heat.
7. Pour browned butter on top of batter in both pans in equal amounts.
8. Bake the banana bread uncovered for 1 hour and 20 minutes until browned. If the tops start to burn, tent them with aluminum foil. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter. Toast each slice as desired daily for breakfast!