FOR TWORecipe: Brown Butter Banana Bread
One recent weekend in the early morning hours, I spent some time with Janine and Jake, a couple of young Aussies living in Vancouver. She likes to bake and he likes to paint. We enjoyed a cup of coffee on the hood of their car as the fog rolled in and then returned to their home to enjoy some of Janine’s home baked banana bread. (Recipe below!)
—Claudette
Ingredients
4 tablespoons unsalted butter
1/3 cup brown sugar
1/3 cup white sugar
1 large egg
1 teaspoon vanilla essence
1/2 cup sour cream (secret to making the bread super moist)
3 medium mashed overly ripe bananas
1 full cup chunky and mashed strawberries
1 sliced strawberry for garnish
1 ½ cups all-purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 ¼ teaspoon baking soda
1/4 teaspoon salt
Directions
This is a great twist on the traditional banana bread. Beautifully fresh and light for summer.
1. Preheat oven to 350°F (175 °C), and grease a 9x5 inch loaf tin.
2. In a frying pan heat the butter on medium heat until it's a nice golden brown and set aside to cool. This will give the bread a delicious nutty taste.
3. When cooled, pour in a large bowl and stir in the brown and white sugar.
4. Add the egg and vanilla essence and mix well.
5. Mix in the sour cream, mashed bananas and strawberries.
6. Sift and combine the flour, cinnamon, nutmeg, salt and baking soda, and fold into the banana berry mixture. Don’t over mix.
7. Spread evenly in your loaf tin and top with strawberry slices. Bake for 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
8. When you take the bread out of the oven, cover it with a wet tea towel to keep it moist. Let it sit for 10 minutes before digging in.
This bread freezes really well, so anything you don't eat can go straight in the freezer. Enjoy!
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