Once again, I found myself with bananas on their way to no man’s land. I love banana bread but don’t like to make the same thing too often. As you may know, I have played around a bit some other banana bread ideas.
I love brown butter. I love brown sugar. I think the flavors are rich, comforting and blend well with almost everything so I thought I’d give this a shot. I used my original Banana Bread recipe that my Aunt gave to my Mom, who passed it on to me. I made a few other alterations–I used cake flour to make the texture a bit lighter and buttermilk because I love it. I didn’t have any almonds or walnuts on hand and frankly I’m glad I didn’t because using the almond butter was a great substitution. I think it really added another layer of flavor to the bread without changing the texture. I was super pleased with the results and Hylton went back for the biggest second helping I’ve ever seen.
1/2 Cup Brown Butter (1 stick)
1 Cup Brown Sugar
2 Beaten Eggs
3 Ripe Bananas- mashed
1 Cup Cake Flour
1 Cup All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Tablespoons Buttermilk
1 Teaspoon Vanilla
1/2 Cup (or more) Milk Chocolate Chips
2 or 3 Tablespoons Almond Butter
Butter and Cocoa to grease and “flour” the baking pan.
Preheat oven to 350 degrees.
To make the brown butter you need a silver colored or metal bottomed pan. It is hard to judge if you use a non stick, dark pan. Turn burner to medium heat and melt stick of butter, stirring regularly. Cook until the butter turns a rich caramel color. It should render a nutty aroma- amazing!
I got this almond butter at Publix and it is AMAZING! It is so smooth and creamy. They have a plain variety which is great, too. The maple flavor in this is light and not too sweet.
Beat together the brown butter and the brown sugar with the bananas. Mix well, but don’t over mix- there will be lumps from the banana. Add sifted dry ingredients, buttermilk and vanilla. Combine until mostly smooth. Add in almond butter and distribute evenly. Finally, add the chocolate chips.
Grease the pan with butter and “flour” with the cocoa. You don’t have to use cocoa if you don’t have any or would rather leave it out. Regular flour works just fine of course.
Bake for an hour. Check with a wooden skewer or toothpick. It should come out almost totally clean. You should be able to see that the bread is still moist but is golden on the outside. Check the top of the bread at about 40 minutes, if it starts to get too golden, you can place a piece of foil over it for the remainder of the cooking time.
I hope you enjoy it! Happy Dishing!