Change is hard. Especially when you need to talk about banana bread without using the language of shame.

Change is particularly hard when you find yourself questioning the very integral part of your identity. For me, I am at a point where I am exiting from diet culture. This means I am consciously refining the way I talk and think about my body. The change has extended to the way I talk about food as well.

I no longer want to see food as a bad thing in any form. Every food that makes me happy is good. Being conscious of my language and my thought made me a bit hesitant writing this food recipe. This recipe is one of those recipes that in my past life might have considered some shaming language.

However, in this new life, there shall be no shaming language about food or food choices. What does that mean? It means that instead of taking the easy route of telling you about how “clean” or “healthy” this banana bread recipe is for you, I have to think of why I love this banana bread recipe. 

We all know by now that banana bread is just an excuse to save your rotten bananas from the trash bin. Except if you are me and you bought your banana already rotten. Yeah, people! I bought rotten bananas from the grocery store. The bananas were super discounted when I bought them.

Getting the bad bananas meant I did not have to wait for them to rot. Nor did I have to do that trick where you bake the bananas in their skin to soften. To be honest, I feel like rotten bananas are hands down better than trying to manipulate the bananas. The sugar breakdown process of natural rot releases that amazing banana fragrance that makes such a huge difference.

I love this banana bread recipe because it makes the best breakfast muffin. This is the big batch muffin that I try to bake once a month. Then I stuff it into bags in the freezer. In the morning, I take out a muffin and pop it in the microwave for a minute with a damp paper towel. A piece of fruit and a kombucha later, I have a grab and go breakfast.

There are a few things about the ingredients that make the banana bread a must for me. The addition of the brown butter in this recipe adds a depth of flavor that shouldn’t be avoided. Brown butter is easy to make. The addition of the oatmeal, nuts and a blend of wholemeal flour with all-purpose white flour makes this muffin nutritionally dense enough to eat for breakfast. Beyond the nutritional edge of having so many nuts and fiber, the taste on the muffins is a delightful way to start the day.

Print Recipe

Brown Butter Banana Bread With Crunch Oat Topping

A banana bread recipe featuring a crunchy oatmeal topping with lots of walnut, pecans, and hazelnut. The addition of the brown butter in this recipe adds a depth of flavor. Brown butter is easy to make and shouldn't be avoided. The addition of the oatmeal, nuts and a blend of wholemeal flour with all-purpose white flour makes this muffin nutritionally dense enough to eat for breakfast.

Prep Time

30 Minutes

Cook Time

18-23 Minutes

Servings

Muffins

Ingredients

• 1 stick butter
• 3 Bananas the blacker the bananas the better.
• 11/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup old fashioned oatmeal
• 1/2 cup Chopped Mixed Nuts You can use a blend of nuts that you like in this muffin. I prefer to use a blend of walnut, pecan and hazelnuts bits
• 1 Tbsp Vanilla Extract
• 1 Tsp Baking Soda
• 1/2 Cup sugar
• 1/4 Cup Milk
• 2 Eggs
• 2 tsp Salt

Prep Time 30 Minutes Cook Time 18-23 Minutes Servings Muffins Ingredients 1 stick butter 3 Bananas the blacker the bananas the better. 11/2 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup old fashioned oatmeal 1/2 cup Chopped Mixed Nuts You can use a blend of nuts that you like in this muffin. I prefer to use a blend of walnut, pecan and hazelnuts bits 1 Tbsp Vanilla Extract 1 Tsp Baking Soda 1/2 Cup sugar 1/4 Cup Milk 2 Eggs 2 tsp Salt

Instructions

1. The most complicated thing you are going to do in this recipe is brown the butter. So add the butter into a light-colored saucepan, and place on low heat. I usually let the butter melt undisturbed for about 3 minutes. Then I start to swirl the melted butter in the pan slowly. The goal is to get a golden-hued liquid with dark butter particles. Once you get to that point, take it off the heat.
2. In a bowl, mash the bananas until they are just about smooth with micro chunks. Then add in the mik and the egg. Whisk vigorously until well combined. Then add in the sugar and then vanilla extract.
3. Once the banana mix is well combined, add in the melted butter. It shouldn't be hot. A little warm is okay. Mix in the buter into the banana mix.
4. Combine the whole wheat flour and the white flour. Then mix in 1 teaspoon of salt and baking soda. Add in the flour mix into the wet mix in stages.
5. If you using a muffin pan, either line each hole with cupcake liner or brush them with oil. The banana bread can also be made in a loaf pan. Just bake for longer.
6. Divide the batter into the muffin cups. I usually fill up the cups to the top. Reserve about a tablespoon of batter for the topping.
7. In the bowl with leftover batter, add in the oatmeal, the nuts and the leftover 1 tablespoon of salt. Mix vigourously until oatmeal and nuts clump together
8. Top off each filled muffin cup with the oatmeal and nut mix.
9. Put in the muffin tray into the oven and bake muffin for between 18-23 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
10. Gently transfer to rack and let the muffins cool down before packing them away into the freezer.