I recently bought a book called ‘Ratio.’ It is a cooking and baking book that has the basic ratios for a lot of things we make everyday. There is a science behind it. It isn’t just a guessing game where people throw some junk in a bowl and hope it rises and tastes good. No, there is a mathematical equation to baking and even cooking.

Quick Bread Ratio
2 parts flour
2 parts liquid (milk, mashed banana, pumpkin, shredded zucchini and carrots)
1 part fat

For 1 loaf this means 8 ounces flour, 8 ounces liquid, 4 ounces fat. 8 ounces of flour is a little less then 2 cups. And 8 ounces of liquid is about 1 cup. This conversion is easy. But some of the other ones seemed like I just needed a stinken kitchen scale. So I FINALLY went and got one. Wow, it makes such a difference.

The one thing the book is sort of vague about are the rising agents: baking soda, powder,eggs and yeast. It briefly talks about it, but it doesn’t really talk about the ratio you should use for certain things. So for these I have been learning by trial and error. I think I came up with a good ratio for loaf breads and cakes though. So far it has worked on quit a few different varieties of breads.

for 1 loaf cake
1 tsp baking powder
1/4 tsp baking soda
2 eggs

It helps it rise in that perfect dome that we all want when we are baking quick bread or muffins.

Now moving on to the specifics of THIS bread. If you have never made brown butter, you really need to! Browning brings out the richness of the butter. Go ahead and try a little spoonful from the pan, see, now you know what I’m talking about. The nutty, salty, sweet, milky flavors are all enhance. The brown butter and the brown sugar really give the loaf a depth of flavor that can’t be achieved form just using regular butter or white sugar. It is worth the effort of using 1 extra pan to make the brown butter, it is TOTALLY worth it! The ‘crust’ has a perfect slight crunch, and the inside, wow, I literally can’t stop eating it. It isn’t overly sweet either. It is sweet yes, but not like a cake. But it is buttery like a cake, PERFECT!

Brown Butter Banana Bread, where have you been all my life?!!!!!

I might try other banana bread recipes just for fun, but this will be the one I pass on to my kids for future generations to enjoy. It truly is THAT amazing. I might go as far to say this is the best thing I have ever made. That is sorta crazy since I have over 300 recipes on my blog, but ding dang this just blew me away!

1 stick (8 tbsp, 4 ounces) butter
2 cups flour (I actually used 10 ounces)
3/4 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 bananas (equal to about 13 ounces)
2 eggs
1 tsp vanilla extract

Preheat the oven to 350 degrees and grease an 8 inch loaf pan.

In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready.

In a large bowl sift the flour, sugar, baking powder, baking soda and salt.

In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.

Add the liquid to the dry mixture. Mix just until incorporated, don’t over mix. I only used maybe less then 15-20 stirs. Pour the batter into the greased loaf pan.

Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minute sin the pan before cutting and serving.

Cut loaf into 10 slices and serve, warm, with extra butter?!

And as if it needs more butter…Now this is a bread I will enjoy with my morning coffee or a scoop of vanilla ice cream.