Brown Butter Banana Bread With Crunch Oat Topping
A banana bread recipe featuring a crunchy oatmeal topping with lots of walnut, pecans, and hazelnut. The addition of the brown butter in this recipe adds a depth of flavor. Brown butter is easy to make and shouldn’t be avoided. The addition of the oatmeal, nuts and a blend of wholemeal flour with all-purpose white flour makes this muffin nutritionally dense enough to eat for breakfast.
Servings Prep Time
10Muffins 30Minutes
Cook Time
18-23Minutes
Servings Prep Time
10Muffins 30Minutes
Cook Time
18-23Minutes
Ingredients
Instructions
  1. The most complicated thing you are going to do in this recipe is brown the butter. So add the butter into a light-colored saucepan, and place on low heat. I usually let the butter melt undisturbed for about 3 minutes. Then I start to swirl the melted butter in the pan slowly. The goal is to get a golden-hued liquid with dark butter particles. Once you get to that point, take it off the heat.
  2. In a bowl, mash the bananas until they are just about smooth with micro chunks. Then add in the mik and the egg. Whisk vigorously until well combined. Then add in the sugar and then vanilla extract.
  3. Once the banana mix is well combined, add in the melted butter. It shouldn’t be hot. A little warm is okay. Mix in the buter into the banana mix.
  4. Combine the whole wheat flour and the white flour. Then mix in 1 teaspoon of salt and baking soda. Add in the flour mix into the wet mix in stages.
  5. If you using a muffin pan, either line each hole with cupcake liner or brush them with oil. The banana bread can also be made in a loaf pan. Just bake for longer.
  6. Divide the batter into the muffin cups. I usually fill up the cups to the top. Reserve about a tablespoon of batter for the topping.
  7. In the bowl with leftover batter, add in the oatmeal, the nuts and the leftover 1 tablespoon of salt. Mix vigourously until oatmeal and nuts clump together
  8. Top off each filled muffin cup with the oatmeal and nut mix.
  9. Put in the muffin tray into the oven and bake muffin for between 18-23 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
  10. Gently transfer to rack and let the muffins cool down before packing them away into the freezer.