Is it fall yet? I guess I can’t really use that as an excuse… I’m one of those people who drinks iced coffee in the middle of December and could consume smores year-round. So introducing this Browned Butter Banana Bread Bundt before it’s “officially fall” is a-okay in my book. Especially because I will 100% be baking this year round.
5 weeks ago I was meandering though the kitchen ware section of Goodwill (a fabulous place to score some quality kitchen items) and discovered an old, seasoned, aluminum Bundt pan. I should admit that I’m the person who buys the silicon bundt pans because you can throw them in the dishwasher and they’re about half the price. But when I found this one for $1.50, how could I pass that up? It was practically paying me to buy it.
I was spreading the news like I just got a job promotion – I was telling anyone and everyone and they were pretending to be as excited as I was. Really though, they’d be thanking me for the next month when I baked up one of these bundts each week. And I’m not exaggerating, I’ve made this recipe every week since I found this pan. For two reasons: 1. I love banana bread. I hate (and I mean HATE) anything banana, but I could probably eat my weight in banana bread. 2. This bundt pan is magic. Yeah, not actually magic but each bundt was more beautiful than the next and I had no reason to stop.
There was just something special about this pan. You could definitely tell it had been put to good use. It’s exciting knowing that somewhere, someone used this pan to bake up holiday treats and cakes for birthday celebrations, and now I’d use the pan to make my friends and family happy too.
And I’m sure you were reading through those paragraphs pretending to be excited… So let’s just get to the good stuff. For years and years I only ever ate my grandma’s banana bread. Nothing could ever compare and to be honest, I really didn’t care to find one that did. However, I bought the pan the day I had over-ripened bananas on my counter and knew I should give it a shot. But don’t get me wrong, I would and will never turn down some of her banana bread, but now we just have one more recipe in the family.
This bread is everything a banana bread should be. Dense and moist, staying fresh for days. (My bundt was actually left out on the counter for a day and a half because no one could stop eating it and it was still delicious at the very end). If you read last week’s post about my Chocolate Chip Skillet Cookie, you know I have an obsession with browned butter. It is PERFECT in this bread. I found this recipe from Baking Bites and tried substitutions and variations, but always went back to her original recipe. I couldn’t make it any better. So as much as I’d love to, I really can’t take credit for this one.
A few tips before you get started: Make sure when you brown your butter, you scrape it out of the pan and into your bowl right away. There’s bits of browned butter at the bottom of the pan that don’t like to come out once it starts to cool. I highly suggest investing in some baking spray. It’s cooking spray with flour in it and it is a life saver, especially for bundts. Yours will come out clean every time. If you’re itching to make this but don’t have ripened bananas, place them on a tray in a 350 degree oven until they’re nice and brown, about 5-10 minutes. Works every time. And most importantly be patient while baking. Oven temperatures aren’t always accurate so make sure your bundt is baked through entirely before removing it from the oven.
One last warning – once you bake this I’m not sure if you’ll ever go back. But your stomach, and your friends and family, will be happy.
Don’t forget- Stay Hungry
Browned Butter Banana Bundt Cake
3/4 cup butter, browned
1 1/2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
3 ripe, medium bananas, mashed
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sour cream
- Preheat oven to 350F and lightly grease a 10-inch bundt pan.
2. In a sauté pan, brown the butter by keeping it on low heat for 5-10 minutes. Pour into a mixer bowl and allow to cool for about 10 minutes.
3. Cream together browned butter and sugar.
- Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas.
5. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mix and combine. Add in the sour cream, followed by the remaining flour mixture.
6. Pour batter into prepared pan
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
8. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.