Brown Butter Strawberry Banana Bread

This bread is a case of having overripe bananas and close to squishy, bruised strawberries in the fridge. Yep, this recipe had me at brown butter. It's seriously delicious and decadently moist. A secret to moist banana bread is not to over mix the batter. Treat the batter the same way you would with muffin's. Stir the wet and dry ingredients just until combined. It is meant to be lumpy! Enough talking. Go bake this now!   

Brown Butter Strawberry Banana Bread
Source:Joy the Baker

Ingredients:
6 ounces (110g) unsalted butter, melted and browned to just over 1/2 cup of butter *I used salted
2 cups (250g) all-purpose flour
3/4 cup (150g) brown sugar
1 teaspoon baking soda
1/2 teaspoon salt *I used 1/4 tsp
3/4 teaspoon ground cinnamon *I omit
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk *I used buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping 

Method:
1. Place a rack in the center of the oven and preheat to 350 degrees F (180C). Grease and flour a 9×5-inch loaf pan and set aside. *My oven runs a little high, so I preheated it at 160C.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
4. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
6. Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. *I baked for 1 hour 
7. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well. 

Be careful not to over work the batter ok.