Nutty butter, banana bread.

After 2 days of hearing my husband say "Do something with those bananas before they go bad" I decided to bake a banana bread, not that I know anything else to do with overly riped bananas but yeah. The bananas had been placed in the refrigerator the night before therefore I had to allow them to come down to room temperature, afraid they would go beyond the "riped" point I decided to cook the bananas with a bit of evaporated milk. The browned butter really kicks this recipe up a notch or two, if you've never tried it you really should.

1 1/2 cups all purpose flour
1/2 cup fne wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup light brown sugar (not packed)
1/4 teaspoon salt
3 large eggs
3 large very riped bananas mashed (1 cup plus 2tblsp)
1 stick butter (113grams)
4 tablespoons full cream evaporated milk
1 tablespoon butter
3/4 teaspoon plus 1/2 teaspoon cinnamon powder
1/3 teaspoon nutmeg
1 teaspoon good vanilla extract
1 cup chopped walnuts (toasted and finely chopped)
1/2 cup white chocolate chips

Heat a thick-bottomed skillet on medium heat. Add 113 grams of butter cut into pieces(sliced so that the butter melts more evenly) whisking frequently. Continue to cook the butter. Once the butter begins to foam up a bit, then subside, watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. I strained my butter to get rid of the small milk solids but you can skip this step. Set aside to cool.

Preheat your oven to 350* F. Butter and flour a 9x9 square cake pan or a pan of your choice. If you're baking this in a traditional loaf pan give it at least 15 extra minutes to bake. I will add a baking pan chart below.

Mash the bananas and heat in a seperate pan with 1 tablespoon of butter, condensed milk, and 1/2 teaspoon of cinnamon powder. Whisk to combine and cook until it reaches a light boil. Set aside to cool.

In a large bowl sift the flours, 3/4 teaspoon cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a bowl whisk the sugars, eggs, and vanilla until they become light, fluffy, and pale in color. Stream in the cooled nutty butter and whisk to combine.

Gently with a wooden spoon add the dry ingredients alternately with the banana mixture into the egg mix in 3 seperate edditions, starting and ending with the flour. Toss the chocolate chips, and chopped walnuts in your now empty dry ingredients bowl and carefully fold in to your batter. Be very careful not to overmix or you will end up with a rubbery banana bread.

Pour the batter into your prepared pan and bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.

1 comment:

Noor said...

Yummy mashAllah looks good.

© From Yeast to Zest 2010. All rights reserved