Sweet
Brown butter banana bread
Crackly top, fudgy middle, smells like a cafe you can't quite remember.
I keep meaning to try it with rye flour — let me know if you get there first.
Method
- 01
Heat the oven to 170°C fan and line a 900g loaf tin with parchment.
- 02
Melt the butter in a small pan, then keep cooking until it foams and turns nut-brown — about 4 minutes. Pour into a large bowl and cool for 5 minutes.
- 03
Mash the bananas straight into the brown butter. Whisk in the brown sugar, eggs and vanilla until smooth.
- 04
Sift the flour, bicarb, salt and cinnamon over the top. Fold gently with a spatula until you can't see any flour — don't overwork it. Fold in the walnuts if using.
- 05
Scrape into the tin, scatter with demerara, and bake for 50–55 minutes, until a skewer in the centre comes out with just a few moist crumbs.
- 06
Cool in the tin for 10 minutes, then lift onto a rack. Best eaten warm, second-best the next day with cold butter.
Keep cooking
