Hey friends, it’s been a minute! This year has been insane with such a crazy start for everyone, no matter where you live!
Because I’ve had a lot more time at home, I’ve been spending a lot more time baking, along with everyone else it seems ha! Anyway I have become *obsessed* with brown butter. I’ve been putting brown butter into everything from gnocchi, to cakes, to this insanely simple and delicious brown butter banana bread.
The brown butter becomes so fragrant and nutty in flavour that it mellows out the whole banana bread and really takes it to the next level. It takes an extra step to transform your regular block butter into brown butter, but my god – it’s SO worth it!
I think thick slabs of this brown butter banana bread are best enjoyed warm and slathered in extra butter alongside a lovely cup of tea. The recipe is below, and as always – happy cooking!
1 cup panela sugar (or coconut sugar or brown sugar)
2 eggs
1 and 1/2 cups plain flour
2 tspbaking powder
1 tspvanilla extract
1 cup walnuts + extra for topping
Instructions
Place butter into a small saucepan on low-medium heat to melt. Once melted, swirl around in the pot and continue to cook, swirling every few minutes. The butter will become foamy after 6-7 minutes. Once this happens, stop swirling and let the butter continue to cook. You will see that the cream particles of the butter start turning brown and the butter becomes really fragrant and nutty. Once the little cream particles are golden brown, remove from heat to cool.
Preheat oven to 160C fan-forced and line a loaf pan with baking paper.
Now place all your ingredients except for the walnuts into a food processor and blitz for 20 seconds until smooth and combined. Add walnuts in and pulse until mixed through.
Pour batter into loaf pan and top with extra walnuts. Bake for 1 hour or until a skewer comes out clean, which might take a little longer depending on the size of your loaf pan.
