I’m not sure why I’ve waited so long to post a banana bread recipe on Kitchen Konfidence. Jorge and I love banana bread and we make it aaaaallllll the time.
I recently discovered a new banana bread recipe in Bobby Flay’s latest cookbook, Brunch @ Bobby’s, and it’s outstanding. Crackly on the outside and moist on the inside, this brown-butter spiked bread is flavored with ripe bananas, honey, cinnamon and chopped smokey pecans. The ingredient list and preparation are so simple, but the finished bread is wonderfully complex and flavorful. It’s impossible to eat just one slice.
This banana bread is perfectly fine as is, but I decided to take it over-the-top with a rich, homemade Vanilla Butter (recipe also from the book). This slightly-sweet spread is made with soft butter, vanilla seeds, salt and sugar. Perfect for breakfast, brunch or dessert! Continue reading for the recipes plus a cookbook/gift card giveaway AND a valuable tip to ripen bananas quickly.