Preparation Steps

• Position a rack in the center of the oven, heat to 325°F (165°C), and grease a 9×5-inch loaf pan. Line it with a parchment sling for easy release.
• In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt; set aside.
• Add the butter to a small saucepan and melt over medium heat. Continue cooking, swirling often, until the milk solids turn golden and smell nutty, 3–5 minutes. Scrape into a heatproof bowl and cool 5 minutes.
• In a large bowl, mash the bananas until mostly smooth with a few small bits remaining. Add the granulated sugar and brown sugar and whisk until glossy. Whisk in the egg until slightly lightened, about 30 seconds, then whisk in the vanilla and lemon juice.
• While whisking, slowly stream in the warm browned butter until fully incorporated.
• Add the dry ingredients to the banana mixture and fold gently with a spatula just until a few streaks of flour remain. Let the batter rest for 10 minutes to hydrate and thicken.
• Scrape the batter into the prepared pan and smooth the top. For a classic split, run a lightly oiled butter knife down the center of the batter, about 1/2-inch deep.
• Bake 58–68 minutes, until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs (or the loaf registers 200–205°F). If the top is browning quickly, tent with foil for the last 15 minutes.
• Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack. Let cool at least 1 hour before slicing for clean cuts.