Brown Butter Banana Bread
5 tablespoons Tillamook Extra Creamy Unsalted Butter, plus more for greasing the pan
1 1/2 cups all-purpose flour, plus more for dusting the pan
1 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground cinnamon
4 medium overly ripe bananas (skins should be black), peeled
1/2 cup sugar
2 tbsp honey
1 egg, beaten
3/4 cup chopped toasted hazelnuts
Seeds, for sprinkling (I used a mix of pepitas, sunflower and sesame seeds here)
Vanilla sugar, for sprinkling (or more white sugar or turbinado sugar)
Preheat an oven to 350°F, and set an oven rack to the middle position. Butter and lightly flour a 9-inch loaf pan.
Cook butter in a small saucepan over medium heat until the butter turns a deep golden brown color (about 5 minutes). Set aside to cool slightly.
Add flour, baking soda, salt and cinnamon to a small bowl, whisking to combine. Set aside. Mash bananas using a fork in a medium bowl until smooth. Add sugar, browned butter, honey and egg to the bowl with the banana, whisking to combine. Add the flour mixture, then stir until just combined. Do not overmix here. Fold in the hazelnuts.
Scrape the batter into the prepared loaf pan, and sprinkle the top evenly with seeds and sugar. Bake on the middle rack until an inserted toothpick comes out clean (40 to 50 minutes). Let cool on a baking rack in the pan for 15 minutes.
Remove from the pan and let cool on the rack for at least 30 minutes before slicing.