Okay, guys! Sorry about the delay. I teased you all on Instagram about how I was going to give you my banana bread recipe and then I waited a full week to post it! I’m sorry, I’m sorry, I’m sorry. Do you know how long it takes for bananas to get ripe when you are waiting for them? Super frustrating because when I was testing the recipe I had to let them go overripe before I could make a batch. Such is the life of bananas and avocados! But nevertheless, they ripened, and I took pictures, and all was good. Now here it is, Browned Butter Maple Banana Bread.
Oh, and sometimes, when you FINALLY have ripe bananas to make said banana bread, so you can take pictures for the blog, you leave out chocolate chips! Luckily, this recipe is actually just as good without chocolate chips. I’ve made it with and without and I have nothing but equal love for both. Because, nutty browned butter, coconut sugar, and comforting maple extract already have my taste buds SINGING!
This recipe was actually inspired by my friend Lyndsey’s Banana Maple Bars with browned Butter Glaze. I just really loved how the flavors work with each other! If you have a chance to make those bars, you totally should!
I cannot believe we are almost to the end of the week! Seriously, how fast did time fly? Daniel and I spent the beginning of the week with the coolest kids in the history of kids. We house sat/cousin sat for Daniel’s Aunt and Uncle while they had a mini get-away. We watched Harry Potter and The Office, I took the time to test out some recipes with them and brought leftover banana bread. It didn’t even last a day. I think it’s safe to say that this banana bread recipe is loved by all. Although, I’m pretty sure it was just Isaiah that ate it, and the rest of the boys missed out. Classic older brother.
Oh, and back on Oscars night, my sister Maddy loved it too! She even helped me with a little impromptu photo shoot that got me that perfect butter melt. Can you even handle it? I have a feeling this isn’t the first or last time I’ll be making this banana bread.
I have a ton of work to do this weekend as far as recipe testing goes. We are hosting our monthly brunch with “the family” and we will devour Challah Bread Crème Brulee with heaps of black coffee and eggs cooked to order. We will probably end our Thursday and Friday catching up on our shows, doing laundry, and possibly having a date night. This is my dream life.
If you have a chance, you should make this bread and tag your photo with #oliveandartisan on IG, Facebook, and/or Twitter. I’d love to see how you enjoy it! Nothing makes my day more than seeing my recipe testing (and testing, and testing) pay off in your kitchen! Food is definitely the 6th love language and I’m all about it!
Browned Butter Maple Banana BreadPrint Recipe
- 1/2 cup butter
- 3 large bananas or 4 small, very ripe
- 1 egg
- 1 teaspoon maple extract
- 1 1/4 cups coconut sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 cup chocolate chips, optional
Preheat the oven to 350 degrees.
Line a bread pan with parchment paper and spray with oil or coat with melted butter.
Over medium/high heat in a small saucepan, melt butter until it foams and becomes medium brown. Remove from the heat and let cool for about 5 minutes.
In a standing mixer with a whisk attachment, mix bananas until liquid. Add egg, maple extract, coconut sugar, and browned butter, and combine. Whisk dry ingredients together and add into the banana mixture all at once with the chocolate chips. Mix just until combined, and pour into bread pan.
Bake in the oven for 55 minutes to an hour. The bread will be done when it no longer jiggles and usually the bread has split on the top. Serve with butter.