Brown your butter. To brown butter, place in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. The butter can burn easily after it foams so watch carefully and be prepared to take off heat. Set aside.

Let your browned butter cool slightly and weigh out 115 grams of browned butter. If there is extra, you can save for the next time you're making pasta or sautéing vegetables but 150 grams of regular unsalted butter should just make the amount of browned butter you need for this recipe.

Mash your ripe bananas until smooth and set aside.

In a medium sized bowl, add all your dry ingredients and sent aside. Add your flour, baking soda, baking powder, salt, nutmeg and cardamom.

In a serape bowl beat your brown butter, and dark brown sugar together. Add your eggs one as a time and beat.

Add your vanilla extract and your mashed ripe bananas.

Slowly mix in your dry ingredients into the wet banana mixture until just combined.

Disclaimer: I bake in a large loaf tin 11.5 by 6 inches. You can bake in a smaller loaf tin but it will rise significantly over top the loaf tin.

Pour your batter into a greased loaf pan and bake at 350 degrees for 50-60 minutes. Make sure to check doneness as around 45-50 minutes to decide how much longer you will need to bake. Check doneness by inserting a toothpick in the middle if your loaf and checking if it comes out clean.

Let cool for at least 15 minutes when it comes out, carefully turn out of loaf pan, slice warm or wait till it completely cools. Banana bread tastes amazing the next day as well when it is has firmed up and flavours have melded together.

Store in airtight container for about 5 days or slice and freeze for fresh banana bread for weeks.

You can enjoy on its own or with toppings like salted caramel, whipped cream, peanut butter Nutella (the possibilities are endless).