Prepare the brown butter – place a stick of salted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat.

Allow the brown butter to cool slightly - you want it to still be liquid but not hot to the touch. I like to place it in the fridge for about 10 minutes. Preheat the oven to 350F and grease or line a loaf pan with parchment paper.

Peel the bananas and place in a large mixing bowl. Mash bananas with a potato masher or the back of a fork. Add the eggs, sugar, vanilla extract and cooled brown butter to the bowl with the mashed bananas.Whisk that all together until evenly combined.

In a separate bowl mix together the all purpose flour, baking soda, baking powder and salt. Fold the dry ingredients into wet with a flat spatula. Mix until the flour is just mixed in - be careful not to overmix.

Pour batter into a loaf pan. Bake at 350F for 52-55 minutes. To check for doneness insert a toothpick into the center of the loaf and if the toothpick comes out clean the banana bread is done.

Allow to cool completely before slicing - this is key for a moist banana bread. Store in the fridge and serve chilled for an extra rich and buttery taste!