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Honey Spelt Banana Bread with Brown Butter Recipe

Shanna
Spelt banana bread sweetened with honey and a touch of brown sugar, nuttiness from brown butter and finished with a honey glaze
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 2 hours 20 minutes
Servings 8 -10 servings

Equipment

  • 9x5 loaf tin

Ingredients
  

  • 400 g very ripe bananas, mashed
  • 2 large eggs
  • 60 g sour cream or thick full fat yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 115 g brown butter (see notes)
  • 120 g honey
  • 80 g brown sugar
  • 260 g spelt flour
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • Optional 1-2 tablespoons very soft butter
  • Glaze:
  • 2 tablespoons honey
  • 2 teaspoon water

Instructions
 

  • Heat oven to 350 Deg F. Line a 9x5 loaf pan with parchment hanging over the long sides by a few inches. Clamp the paper down if you need to.
  • In a large mixing bowl mash the bananas then whisk in the sour cream, eggs and vanilla.
  • In another bowl, cream together the brown butter, honey and brown sugar until light and fluffy. Add to the banana mixture and stir until well combined. Wipe out the bowl the butter was in and weigh the flour then add the cinnamon, baking soda, baking powder and salt. Whisk together then add to the banana mixture, stirring with a spatula until no more streaks of flour remain.
  • Pour batter into prepared pan, removing the clamps and smooth out the batter. Optional - add the butter to a piping bag and pipe a line down the middle of the batter. This will get you that nice crack down the middle.
  • Bake the banana bread 50-60 minutes. About 10 minutes before the bread is done(around the 50 min mark), combine the honey and water and heat until bubbling, quickly brush over the top of the bread. Keep baking until a skewered poked into the middle comes out clean and the bread bounces back lightly. As soon as the bread is out of the oven brush with remaining honey glaze
  • Let the bread cool in the pan for 15-20 minutes then carefully remove to a wire cooling rack to cool completely.
  • Keep in an airtight container or wrapped in foil at room temperature up to a week.

Notes

If you want to make your own brown butter keep in mind that butter loses volume when browning. 115 grams of butter will end up around 87 grams once browned. About a two tablespoon loss. I suggest starting with at least two extra tablespoons if not more before you brown the butter. I would rather have a little leftover than not enough. My suggestion is to brown 150 g of butter, save any extra brown butter for toast.
To brown the butter, place it in a low sided sauté pan over medium heat. Let the butter melt and foam. It will bubble and sizzle and pop as the water is evaporating and the butter components start to separate. Start stirring around the 8-10 minute mark and look for brown specks to begin forming on the bottom of the pan. Butter will go from brown to burnt really fast if not watched closely. I will stir or whisk the butter at this point to get lots of little browned butter bits. I immediately transfer to a bowl to cool completely. Weigh the butter once cooled.