brown the butter (+15 g to offset water loss), add cinnamon
kernel_cookcommitted
@@ metadata @@
titleBanana Nut BreadBrown Butter Banana Bread
descriptionThe reference implementation. Very ripe bananas, melted butter, no mixer. Moist crumb, crackly top, 15 minutes of work.Fork of the reference loaf with nutty brown butter and a hint of cinnamon.
@@ ingredients @@
3very ripe bananas, about 350 g peeled
~75g 90gunsalted butter, browned and cooled slightly
150glight brown sugar
1large egg, beaten
1 tspvanilla extract
1 tspbaking soda
1 pinchsalt
190gall-purpose flour
60gwalnuts, roughly chopped
@@ method @@
PreheatPreheat the oven to 175°C / 350°F and butter a 9×5 loaf pan.
MashMash the bananas in a large bowl with a fork until mostly smooth.
~BrownStirBrown the melted butter in a small pan until it smells nutty and the solids turn deep amber, ~5 minutes. Stir it into the mashed bananas.
MixMix in the brown sugar, beaten egg and vanilla.
~SprinkleSprinkle the baking soda and, salt and cinnamon over the mixture and stir in.
ToastToast the walnuts in a dry pan for 4–5 minutes until fragrant.
Fold inFold in the flour and toasted walnuts until just combined — a few streaks of flour are fine.
BakePour into the pan and bake for 55–65 minutes, until a skewer comes out clean. Cool 10 minutes in the pan.