Brown Butter Cardamom Banana Bread

Adapted from Milk Street

Note: Bananas should be measured in dry measuring cup once mashed rather than by number of bananas used, as they can vary in size. This will ensure enough moisture is added to the recipe and avoid a dry bread.

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Servings: 1

Prep Time: 00:00

Cook Time: 00:50

Main Ingredients

10 oz. (2 cups) all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

8 tbsp (1 stick) salted butter

1 1/4 tsp ground cardamom

2 cups mashed banana, about 4 very ripe bananas

5 1/4 oz (3/4 cup) packed dark brown sugar

2 large eggs

2 tsp vanilla extract

1 tbsp granulated sugar


1Heat oven to 350 degrees with oven rack in upper middle position. Spray a 9x5 inch loaf pan with cooking or baking spray.

2Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.

3In a medium saucepan, melt the butter over medium heat. Swirl the pan and cook until the butter is deep brown in color, about 2-3 minutes. Remove from heat and whisk in the cardamom.

4Add the bananas and whisk to combine. Then add the brown sugar, eggs, and vanilla, whisking until smooth. Add the banana mixture to the flour mixture and fold with a spatula until just combined. No dry flour should remain.

5Pour mixture into the prepared loaf pan and sprinkle evenly with 1 tbsp granulated sugar. Bake until the loaf is golden brown and cracked, approximately 45 to 55 minutes, rotating the pan halfway through.

6Cool the bread in the pan on a wire rack for 15 minutes before turning onto a wire rack to cool completely.

7The banana bread can be stored at room temperature for up to 4 days or refrigerated for up to 1 week.

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