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Brown Butter-Cardamom Banana Bread

  • Author: Michelle Burns
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tbs table salt
  • 8 Tbs (1 stick) salted butter
  • 2 tsp ground cardamom
  • 2 cups mashed banana (about 4 but don't go by number of bananas, go by measurement)
  • 3/4 cup dark brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbs white sugar (OPTIONAL)


  • Preheat the oven to 350º with a rack in the upper-middle position
  • Mist a 9 X 5 loaf pan with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Set aside.
  • In a medium saucepan over madium heat, melt the butter.
  • Once the butter is melted, continue to cook, swirling the pan often, until the butter is fragrant and deep brown, 2-3 minutes.
  • Remove the pan from the heat and immediately whisk in the cardamom.
  • Carefully add the bananas (the butter will sizzle and bubble up) and whisk until combined.
  • Add the brown sugar, eggs, and vanilla, and whisk until smooth.
  • Add the banana mixutre to the flour mixture, using a silicone spatula to fold until just combined and no dry flour remians.
  • Transfer the batter to the prepared pan and sprinkle evenly with the white sugar, if using.
  • Bake until  he loaf is well browned, the top is cracked and a toothpick inserted at the center comes out clean, about 50-55 minutes, rotating the pan halfway through
  • Cool the bread in the pan on a wire rack for 15 minutes.
  • Turn out the loaf and cool completely before serving.
  • Cooled bread can be wrapped tightly and stored at room temperature for up to 4 days or refrigerated for up to 1 week.


Source: Milk Street

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes


  • Serving Size: 1 slice
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