Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides.

Tip butter into a small saucepan and place on medium-high heat. After a few mins, the butter will foam, and then the bubbles will subside. You want the butter to turn a nutty brown.

Transfer the melted brown butter (including the brown solids at the bottom of the pan) to a heatproof bowl and allow to cool.

In a large bowl, whisk flour and baking powder.

In a medium bowl, with an electric mixer on medium blend all of the other ingredients till smooth.

Slowly add wet ingredients to dry ingredients till well incorporated. (I do this part by hand, with a spatula.)

Transfer batter to loaf pan, smoothing top with an offset spatula.

Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the centre comes out clean, 55-60 minutes.⁣⁣

Sift confectioners' sugar into a bowl. Add maple syrup and whisk till smooth. If necessary, add more sugar to thicken or more syrup to thin the glaze.

Drizzle glaze over cooled banana bread.⁣⁣