Brown Butter Banana Bread

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So many days in my life I spend on the other side of experience. I’m constantly floored by the feeling of realizing I know nothing: excitement, defense, amusement, amazement, laughter, fear, anger, disdain, wonder, entertainment, confusion.

But this Mother’s Day, though I am not a mother, I finally felt a moment of “I’ve been here before.” I knew I must be getting somewhere. Here’s what I made and served:

  • Brown butter banana bread
  • Overnight cinnamon rolls
  • Sausage & cheddar & grits frittata
  • Crispy breakfast potatoes
  • Turkey bacon
  • Heart skewer strawberries
  • Pomegranate & blueberry fizzy drink
  • Blood orange fizzy drink

What most? What struck me was the moment I knew not to take the brown butter off the stove top. I’ve been here before, I thought. And this isn’t a nutty smell, most importantly: this butter isn’t browned. So I waited. Stirred, and waited. Stirred, and eventually: the butter stopped crackling and started turning brown and I took it off the stove top at just the right moment, poured it in a bowl and it cooled into a perfect lava.

It was a fabulous Mother’s Day. It’s an amazing feat, a forever duty, to be a mother. I can’t be more thankful for the mother I have, the mother I gained, the mothers I know, and the mothers everywhere.

I wish I had more photos, but naturally I was distracted.

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love! + always here,

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Brown Butter Espresso Banana Bread
A dash of espresso makes all the difference.
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Ingredients
  1. 6 ounces unsalted butter, melted and browned
  2. 2 cups all-purpose flour
  3. 3/4 cup granulated sugar
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 3/4 teaspoon ground cinnamon
  7. 1/4 teaspoon espresso powder
  8. 1/2 teaspoon freshly grated nutmeg
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1/4 cup buttermilk
  12. 1 1/4 cup mashed banana (from about 3 medium bananas)
  13. 2 teaspoons molasses
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
  2. Melt butter in a saucepan over medium heat. Butter will begin to bubble, foam, crackle, + pop! It will do this for a while. Maybe even 10 minutes. When the crackling subsides (it really will and that's how you'll know), the butter will begin to brown. Stir the butter as it cooks, and once you see flecks of brown in the bottom you know you're close. When all the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Set aside to cool, and this way it won't burn.
  3. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and espresso powder.
  4. In a medium bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk in the mashed bananas and molasses. When butter has cooled, whisk in the browned butter.
  5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir.
  6. Spoon batter into prepared pan. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
  7. Bread will last 4 days, well wrapped at room temperature. Reheat for best presentation. Microwave will do! This loaf also freezes well.
Kara the Cook http://karathecook.com/

 

 

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