Brown Butter Bourbon Banana Bread

This week could not be any more insane. This craziness always happens during the spring, but as you can probably imagine, during my junior year, it’s even more insane. In this week alone, I have a final that lasts for 2 days, a physics test on one of those days, a paper due Friday, journal entries due Wednesday, a graded math sheet due tomorrow, and I hope there’s no more. Needless to say, it’s one of the more stressful weeks of the year.
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But, there is some great news to go along with it! This weekend I was honored to qualify for the Regional Championships, and I was able to travel to Boston in the Super Team meet. It was an awesome experience. Afterwards, I was able to meet my brother and a few of his friends at college so we could have lunch and walk around, and it was just a great weekend. Even if I’m feeling the repercussions now, it was totally worth it.
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Now that I’ve babbled enough, banana bread time. If you haven’t experienced the magical ingredient that is brown butter, I can’t beg you enough to try it. I promise it’s not as intimidating as it seems, and it tastes oh so good. And, this bread not only uses mashed bananas, but it uses caramelized bananas, which not only give a nice textural contrast to the bread, but give it a burnt sugar/caramel flavor, which was just out of this world. It will certainly help you get through this week!

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Brown Butter Bourbon Pecan Banana Bread
Makes one 9-inch loaf

Ingredients

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 8 tablespoons butter
  • 3 very ripe bananas
  • 2 large eggs
  • 3/4 cup plus 1 tablespoon brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1/2 cup buttermilk
  • 2/3 cup toasted, chopped pecans

 

  1. Preheat oven to 350º.  Grease the bottom only of a standard size loaf pan with butter or nonstick cooking spray.  Combine flour, baking soda, baking powder and salt in a medium-sized bowl.  Set aside.
  2. Melt butter over medium heat in a small heavy bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat, and let cool for 10 minutes.
  3. Peel and dice one banana. Mash the remaining bananas in a small bowl; set aside. Heat 1 tablespoon of brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and saute until well coated and caramelized. Remove from pan and set aside.
  4. Beat eggs on medium speed in a stand mixer.  Add brown sugar and beat until foamy and combined. Add mashed very ripe banana, cooled browned butter, vanilla and bourbon; beat until mixed welll. Scrape down sides of bowl again with rubber spatula.
  5. On low speed, pour in 1/3 of the flour mixture.  Increase mixer speed to medium and mix until just blended.  Pour in 1/3 of buttermilk and beat until just blended.  Repeat this process with remaining flour and buttermilk. fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in center comes out clean.

From: In Jennie’s Kitchen

I hope this bread can help you (and me) get through this week!

-Rayna

 

 

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Browned Butter Banana Bundt Cake

Happy Monday everyone! I can’t believe that I only have a few days until I’m officially a junior! I feel like I was walking into my high school for the first time just last week, and now I’m actually an upperclassman! I certainly have my fair share of things to do on my plate this year, but I’m very excited all the same. One of the things I’m really looking forward to is my MSM schedule, which is packed. In addition to the 4 required classes, I’m also taking a class on music of the 20th century, which should be very interesting. I’ve taken classes in music history before, but this will be my first time focusing on the 20th century! Maybe I’m just a nerd, but I’m really excited.

Awhile ago when I made these blondies, I developed a love for browned butter. The nuttiness of it is addicting and I just had to have more. So when Deanna came over, it was only appropriate that we make a cake with browned butter in it. Grab some overripe bananas and you’re all set with a spectacularly moist cake that makes a great breakfast, snack or dessert. Drizzle it with some melted peanut butter to make a pretty presentation, or make a peanut butter and honey sandwich for lunch…oh my the possibilities are endless.I’m looking forward to seeing this in my lunchbox!

Browned Butter Banana Bundt Cake from The Cake Duchess

Ingredients

  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 6 oz. butter (3/4 cup or 1 1/2 sticks)
  • 1 1/2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 cups banana puree
  • 1 cup buttermilk (or sour cream)

Directions:

  1. Preheat oven to 350F. Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.In  large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. To Brown the Butter: In medium-low heat, melt the butter. Rise the heat to medium and cook until the butter gently boils. Cook until the butter starts to brown and it develops a dark color. Carefully pour the browned butter into a bowl to cool for ten minutes.
  3. In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer). Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas. Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the sour cream and beat until incorporated followed by the remaining flour mixture. Scrape down the sides of the bowl to incorporate. Pour batter into prepared pan.
  4. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.

A perfect way to start off my school year!

-Rayna 🙂