Banana bread with brown butter

Ingredients:

• 165 g butter + extra for greasing the pan
• 1 and 3/4 cups flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp fine salt
• 0.5 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 overripe bananas, mashed
• 1/4 cup powdered sugar

Preparation:

1. Preheat oven to 175°C. Grease a 22x12 cm loaf pan with butter.
2. In a small saucepan over medium heat, heat the butter until the milk solids are browned and the butter is fragrant, 15 to 20 minutes.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and salt.
4. Stir the brown butter to evenly distribute any remaining bits. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining butter, brown sugar, eggs, and vanilla in a medium bowl, then fold in the mashed bananas.
5. Stir the banana mixture into the flour mixture and knead into a dough (it's okay if there are a few lumps). Transfer the dough to the prepared pan and bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife between the bread and the sides of the pan and let it cool completely in the pan on a wire rack.
6. After the bread has cooled, microwave the reserved brown butter until it melts and stir in the powdered sugar. Let the glaze sit at room temperature until it's slightly set but still quite runny, about 5 minutes. Drizzle the glaze over the bread. Let it set. The bread can be stored at room temperature in an airtight container for up to 3 days.