Brown-Butter Banana Bread or Muffins and they’re Gluten Free!


Makes one 9-inch loaf or 24 muffins

Preheat oven to 350 degrees


2 cups Bob’s Red Mill GF all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 stick (8 tablespoons) cultured-pastured salted butter (Organic Valley or Vital Farms)

1 1/4 teaspoon ground cardamom

2 cups mashed organic banana (about 4 very ripe bananas) *be sure to measure as bananas can vary in size

3/4 cup Just Like Sugar brand Brown Sugar

2 large organic-pasture raised eggs

2 teaspoons organic vanilla extract

1 cup organic walnuts chopped (optional)


If making the banana loaf, spray a 5-inch loaf pan with cooking spray. If making muffins, line muffin pans with either silicone cup liners or spray the pans.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.

In a medium saucepan over medium heat, melt the butter. Once melted, continue to cook, stirring the melted butter often until the butter is fragrant and deep brown, 2-3 minutes. Remove the pan from the heat and immediately whisk in the cardamom. Carefully add the bananas (the butter will sizzle and bubble up) and whisk until combined. Add the Just Like Sugar brown sugar, eggs, vanilla, then whisk until smooth. Add the banana mixture and walnuts (optional) to the flour mixture and, using a rubber spatula, fold until just combined and no dry ingredients remain.

Transfer the batter to the prepared loaf pan or to the muffin cups, filling the cups 3/4 full. Bake the loaf pan until well browned, the top is cracked and a toothpick inserted at the center of the loaf comes out clean, 50-55 minutes, rotating the pan halfway through.

If doing the muffins, bake for 25-30 minutes. If using a convection bake oven setting, they may only take 25 minutes. Rotate the pans halfway through. Test with a toothpick.

Cooling: If you made the loaf, cool the bread in the pan on a wire rack for 15 minutes, then turn out the loaf and cool completely before serving. If you made the muffins, keep them in the silicone cups for 15 minutes and then remove them from the cups and let cool completely on the rack before serving.

The bread and the muffins can be wrapped tightly and stored at room temperature for up to 4 days or refrigerated for up to a week.

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