By Tracey
Roasted Brown Butter Banana Bread
adapted from Bella Baker
(Note: choose yellow bananas for this recipe – you don’t want to use bananas with dark peels like you normally would for banana bread.)
Ingredients:
- 3 medium bananas
- 1/2 cup (1 stick) unsalted butter
- 2 1/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup whole milk, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1 cup peanut butter chips
Directions:
Preheat oven to 350 F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
Place the bananas (in their peels) on a rimmed baking sheet. Roast for about 15 minutes, or until the peels have blackened and the fruit begins to seep out. Remove the baking sheet to a wire rack and allow the bananas to cool completely. (Maintain the oven temperature.)
Meanwhile, add the butter to a large skillet set over low heat. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty – be patient and watch carefully, it can go from brown to burned quickly. Remove the pan from the heat and pour the butter into a heatproof bowl. Allow to cool slightly.
Whisk the cake flour, baking soda, cinnamon, nutmeg and salt together in a medium bowl. Add the sugar to the bowl with the cooled butter and whisk to combine. Stir in the milk and vanilla extract until incorporated. Remove the cooled roasted bananas from their peels and mash them, then add to the butter/sugar mixture in the bowl. Whisk to combine. Add the dry ingredients to the bowl in two additions, stirring just until combined. Fold in the peanut butter chips.
Pour the mixture into the prepared pan. Bake for 55-60 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pan to a wire rack and allow the bread to cool for 15 minutes before turning it out to cool completely.
