Friday, October 17, 2014

Roasted brown butter banana bread


Q: What makes this banana bread different from the rest?

  1. Roasted banana.
  2. Brown butter.
  3. Nutter Butter cookies.

Roasted brown butter banana bread
recipe adapted from Bella Baker
makes 1 8"x 4" loaf

3 medium bananas (yellow)
1/2 cup butter 
1 cup sugar * reduced to 1/4 cup
1/2 cup whole milk, room temperature
1 1/2 tsp pure vanilla extract
2 1/4 cup cake flour *made from AP flour and corn starch
1 tsp cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 tsp salt
1 tsp baking soda
1 cup nutter butter cookies, chopped


  1. Grease pan.
  2. Place bananas on baking sheet whole with peels on and roast for 15-20 minutes in a 350°F oven. Remove roasted bananas from peels and mash.
  3. In small saucepan, melt butter over medium high heat. Do not stir, just swirl the pan and watch until it begins to foam. Once butter has browned sufficiently, remove from heat and set aside. 
  4. When butter has cooled slightly, mix butter and sugar together with whisk. 
  5. Add milk and vanilla to butter and sugar and whisk to combine. 
  6. Add mashed bananas to butter mixture and mix thoroughly.
  7. Whisk together cake flour, spices, salt and baking soda. *Sifted 5 times to aerate mixture.
  8. Add dry to wet mixture in two additions, until just combined. *Do not overmix*
  9. Pour into pan.
  10. Bake for 45 minutes to 1 hour for 350F.

chunky batter


cross section

Honestly, roasting the bananas and browning the butter didn't enhance the flavor too much. The nutmeg was also a little overwhelming and not pleasant tasting. I might have went overboard in cutting down 75% of the sugar in this one. The bread turned out to be barely sweetened by the bananas and nutter butter cookies bits. I should have tried halving it first. For now, I have the options to spread some pb or drizzle honey for that extra sweetness. 

I also realized I left the mashed bananas a bit chunky after I mixed it into the wet mixture. This might have caused the bread to turn out more chunky, dense and dry/bread- like. Overall, it was fun experimenting with roasted banana and brown butter. It took a much longer prep time than my usual banana bread recipe. I still very much prefer my trusty banana bread recipe where the bananas flavor were more prominent and less butter was used!

Taste: 2.5 stars out of 5
Not a nutmeg fan, lost banana flavor
Texture: 3 stars out of 5
Bread like, still moist, gooey when there's banana chunks

No comments:

Post a Comment