To brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and set aside to cool. This will take approximately 8 minutes and 30 seconds.

Preheat the oven to 350°F.

Brush a loaf pan generously with melted butter.

Mash the banana with a potato masher and add the cooled brown butter to it along with eggs and vanilla. Beat to combine.

Add brown sugar, and lemon zest, and beat until smooth.

Sift flour, baking soda, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and fold until just combined.

Transfer the batter to the prepared loaf pan and bake for 55-60 minutes until a toothpick inserted in the center of the loaf comes out clean with just a few crumbs attached.

Allow the bread to cool completely in the pan and flip it over on a wire rack to remove it from the pan. You can loosen the side with a butter knife if you’re having some trouble removing the bread.

Stir together lemon juice, lemon zest, powdered sugar and a pinch of salt to make the lemon icing. Drizzle the icing over the cooled banana bread before serving.