Brown Butter Fruit & Nut Banana Bread

This morning, it looked like banana bread would be on my baking list with four very ripe bananas left on their hanger by my hubby.  Along with some new ingredients I bought through King Arthur Flour catalogue; Strawberry & Apricot Jammie Bits and I would create a bread full of flavor, but very healthy too.

This is a two-loaf recipe, however for ease of freezing, I baked eight mini loaves and one regular loaf.  Also, I boost the flavor by browning the butter and roasting the nuts, pecans, but you could use walnuts or even macadamia.

A few facts about Banana Bread (since I've made about a thousand loaves and found interesting):

~First appeared in American cookbooks in the 1930s.  Pillsbury entered it in their cookbooks in 1933 and Chiquita Banana's Recipe Book in 1950.

~National Banana Day is February 23rd.

~Some people believe that banana bread was the by product of The Great Depression--resourceful homemakers didn't want to throw away overly ripened bananas.  Others believe it was to promote the discovery of baking soda and powder for leavening.

Whatever!  Banana bread sure has become a never ending delight in our home...how about yours?

Brown Butter Fruit & Nut Banana Bread
1/2 cup (1 stick) unsalted butter, melted to a golden brown

1 cup granulated sugar
1/4 cup firmly packed light brown sugar
4 bananas, peeled and mashed
1/4 cup vegetable oil
4 large eggs
1 T vanilla extract
1/2 cup sour cream
4 cups KAF all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup Strawberry & Apricot Jammie Bits (or you can use dried fruit, finely chopped)
1 cup pecans, walnuts or macadamia (rough chopped or in the case of pecans, I broke them with my hands.

Preheat oven to 325F-degrees.  Lightly spray two loaf pans, mini loaf pan, or muffin pan with baking spray.

In a stand mixer, using the paddle attachment, mix together sugars and bananas.  Add the oil and vanilla extract to the melted browned butter, then with mixer on low, add to the sugar/banana mixer.
Allow the mixture to set for 10 minutes.  In the meantime, lightly toast pecans in the oven.  Remove from the oven and cool a few minutes.

 Add two cups of flour, the nuts and fruit and mix on low just until combined.  Add the sour cream and the remaining 3 cups of flour and mix on low again.

Use a rubber spatula to turn the batter over a few times to make sure all the flour has been incorporated, being careful not to over mix.  Scoop into prepared  muffin, mini or loaf pans.

Bake:  Muffins--20-22 minutes; Mini Loaves--25 minutes; Loaf pans--55-60 minutes. 

Memorial Day is very special to me.  We always had a picnic at my grandparents and remembered all our family members who served in the military; both grandfathers, father, brothers, nephews and uncles. I hope your day is filled with wonderful memories too. Enjoy!