Butter a 9x5 loaf pan and dust with sugar, tapping out the excess
Melt butter in a pan over medium heat, swirling occasionally. As it melts, it will foam, the color will darken and the milk solids will separate. When it starts to smell nutty and turn hazelnut-colored remove the pan from heat and transfer the butter to a heat-proof bowl.
Cream browned butter, white and brown sugar together with paddle attachment (or beaters, whichever you have) until light and fluffy
Add eggs one at a time, beating until incorporated, then add sour cream and vanilla, mix until combined.
Sift flour, salt, baking soda, baking powder, cinnamon and nutmeg together then slowly add to wet ingredients, mixing just until combined. Add bananas and finishing by hand, stirring just until mixed in evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack for about 15 minutes, then run a knife around the edges to loosen the bread from the pan. Take bread out and let cool, slice and serve.
Recipe by oh honey bakes at https://ohhoneybakes.com/weekending-brown-butter-banana-bread/