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