Ingredients

• For the bread
• 14 tablespoons unsalted butter
• 1 3/4 cups sugar
• 2 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 teaspoon ground nutmeg
• 3 eggs
• 2 teaspoons pure vanilla extract
• 4 (about 2 cups) bananas, mashed
• For the streusel topping
• 1/4 cup brown sugar, light or dark
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 1 pinch fine sea salt
• 2 tablespoons unsalted butter, room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 10×5-inch loaf pan by greasing it and lining it with parchment paper, then set it aside.
2. Heat the butter in a light-colored pan or skillet over medium heat. Stir constantly as it melts and cooks. Watch for the butter to foam, then settle, while brown specks form at the bottom and a nutty aroma develops. Once it reaches your preferred color, promptly remove from heat and transfer to a bowl to halt browning. Once the butter begins to brown, monitor it closely; it can quickly shift from brown to burnt.
3. In a large bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and nutmeg.
4. In another bowl, whisk together the mashed bananas, eggs, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined.
5. Next, add the cooled brown butter and stir until it is just incorporated. Pour the batter into the prepared loaf pan.
6. For the streusel topping, combine the brown sugar, flour, cinnamon, and salt in a small bowl. Use a fork or your fingers to incorporate the butter until clumps form. Sprinkle this mixture evenly over the bread batter.
7. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool for 15 minutes in the pan before transferring it to a wire rack to cool completely.

Notes

• Brown butter can be stored in the refrigerator for up to 2 weeks or in the freezer in for up to 3 months.

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