Description
Classic banana bread receives a boozy and nutty twist of brown butter and rum for a perfectly moist loaf. The perfect recipe to use up over ripe bananas.
Ingredients
Units
Scale
- 120g (1/2 cup) butter, melted and browned
- 135g (3/4 cup) light brown sugar
- 1 egg
- 200g banana (about 3 bananas)
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 3 tablespoons brown rum
- 180g ( 11/2 cups) flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground nutmeg
Instructions
- Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over medium heat.Once butter begins to melt begin start whisking. Continue whisking until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Set aside to cool.
- Preheat oven to 170 degrees celcius. Grease and dust a loaf tin with flour.
- In the bowl of stand mixer beat sugar and egg until well incorporated. Beat in mashed bananas, buttermilk and rum.
- Sift into egg mixture the flour,baking powder, bicarbonate of soda and nutmeg and beat until combined.
- Pour in brown butter and beat until well combined.
- Pour into prepared loaf tin and bake for about 45 minutes to 1 hour or until a toothpick or skewer inserted in the centre comes out clean. Leave to cool tin for 15 minutes, then run a knife around the edge and invert onto cooling rack.
- Category: Baking, Cake, Dessert