Brown Butter Banana Bread. Just four simply delicious words. Enough said? Yip, I thought so. Outwardly unfussy and clean, but waite ’til you slice into the gently spiced, brown butter cake…. Awesomeness! This classic South African teatime favourite has been around as long as over-ripe bananas have been left abandoned and sad in fruit bowls across the world. Surprising how a bunch of ‘has beens’ can be transformed into something so delicious. I’m sure everyone has a personal favourite banana bread recipe that they turn to regularly when a nostalgic loaf is needed, so why another banana bread you ask? Well, it’s like an audition line-up. There’s always one with the x-factor and this banana bread has it! I’m convinced you’re going to love this addition to your recipe collection.
With all the modern artistry of cake, I thought I’d find it a real stretch to get excited over something as basic as a banana bread. Clearly I was wrong. This loaf is all about maximising the potential of each ingredient, which together, is a triumph. Browned butter is nutty and rich, providing both colour and flavour. I’ve also added an earthy mix cinnamon and mixed spice which is the perfect banana bread partner. Brown sugar has a caramel-ish taste and adds to the golden coloured crumb. For a bit of extra crunch, the top has a sprinkling of brown sugar which concludes this Cake Friday’s, irresistible, BAKE-IT-TODAY deal.
This simple bake requires no frosting or fanciful adornments, just basic pantry ingredients and two lonely bananas. If’ you’re up early on a Saturday morning, you can have this banana bread done and ready for a lazy weekend breakfast, ’cause the banana is your fruit quota and bread, an essential breakfast food group. So there you have it. Happy weekend y’all.
Sugar-crusted Brown Butter Banana Bread
- Sugar-crusted Brown Butter Banana Bread
- 125g butter
- 110g soft brown sugar
- 2 eggs
- 2 very ripe bananas, finely mashed
- 150g all purpose cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1 tablespoon brown sugar, for finishing
- Preheat the oven to 180º C. Grease a 20 cm loaf pan and line with baking paper. In a small saucepan, melt the butter and let it bubble away until the butter is brown and nutty. Set aside to cool. In a separate bowl, whisk together the sugar and and eggs until light and creamy. Pour the cooled butter into the egg mixture and beat to combine.
- Fold through the mashed bananas. The mixture will look a little split at this point. Sift in all the dry ingredients and whisk on a slow speed to just combine. Pour into the loaf tin and smooth over. Sprinkle with the extra brown sugar and bake for 45 minutes. Rest in the tin for 15 minutes before turning out. Cool completely on a wire rack. Always cut with a serrated knife and sneak in a quick slice to bag the crusty ends!