Brown butter banana bread

A classic tea-time favourite.
 
recipe, bread, banana
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Recipe from: 13 July 2015
Preparation time: 20 min
Cooking time: 45 min
 
 

Ingredients

 
  • 125
    g
    butter
  • 110
    g
    soft brown sugar
  • 2
    eggs
  • 2
    very ripe bananas, finely mashed
  • 150
    g
    all purpose cake flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    bicarbonate of soda
  • pinch of salt
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    mixed spice
  • 1
    Tbs
    brown sugar, for finishing
Servings: Change Serving
 
 

Method

 

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!

Recipe reprinted with permission of
Bibby's kitchen@36. To see more recipes, please click here.

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Read more on: sweet  |  recipe  |  bread
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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