Name: Brown butter banana bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 125 g butter; 110 g brown sugar soft; 2 eggs; 2 bananas mashed; 150 g flour all-purpose cake; 1 tsp Robertson's baking powder; 1/2 tsp Robertson's bicarbonate of soda; salt just a pinch; 1 tsp cinnamon ground; 1/2 tsp mixed spice ground; 1 Tbs brown sugar

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Ingredients (11)

125 g	butter
110 g	brown sugar — soft
2	eggs
2	bananas — mashed
150 g	flour — all-purpose cake
1 tsp	Robertson's baking powder
1/2 tsp	Robertson's bicarbonate of soda
	salt — just a pinch
1 tsp	cinnamon — ground
1/2 tsp	mixed spice — ground
1 Tbs	brown sugar

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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.

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