Used extensively in French cooking, it is called buerre noisette, or hazelnut butter, as the resulting butter has a nutty flavor and when added to sea food, pastas or even to cookies, cakes, pie crusts, puddings and icings, it imparts a rich flavor to the food.
Butter is an emulsion of water, fat and milk protein solids. When we heat it, it melts and the water evaporates and the milk solids turn brown (basically they are being fried in the fat).
It is very simple to make though it could easily tip over to burnt butter, which we definitely do not want. That would add an unwanted bitter taste instead of the nutty one that is desired.
To make brown butter, it is essentially melted over low heat. As it melts, the milk solids separate and float on the fat. As you continue heating, large bubbles form. This is the water evaporating from the butter. After sometime, the bubbles get smaller and it turns foamy. It also stops crackling and you can smell the nutty aroma. Continue cooking till it is an amber color, remove from heat and immediately transfer to another heat-proof bowl. This is to prevent it from cooking further.
This Brown Butter Banana Bread is made much as muffins. The dry and wet ingredients are combined separately and then mixed till they just come together.
Though there are many other flavors besides the bananas, like brown butter, chocolate chips and lemon juice, I find that the banana flavor tends to overpower everything else. Maybe it is my bias against bananas! It is not my favorite fruit, as you must have guessed.
The bread was soft and tender on the day I baked it, but it went dry on keeping.
Definitely not something I will make again!