Goodness! It’s been another unanticipated break from blogging – unexpected, but I’m super excited to jump back into baking and posting recipes for you all! As I mentioned in my last post, many, many moons ago 🙂 I recently moved back to the US, and have been slowly adjusting to what it means to live in NY, and have also not been baking too much. But I’m planning some more exciting recipes for you all soon, and will be posting more frequently – huzzah!
So, let’s get into this amazing recipe today. I’ve been looking for alternatives for a basic banana loaf, as I often have overripe bananas leftover, and need something to do with them! When I found this recipe, I knew this would probably be a go to for me, and once I made it, I was right – it’s delicious! 🙂
There are a few steps to this one, but it’s a list of easy ingredients, and doesn’t take too long. And the payoff is one delicious banana loaf!
So next time you find yourself with some ripe bananas, make this loaf, maybe pour yourself some bourbon, and enjoy!
Brown Butter Bourbon Banana Loaf with Caramelized Bananas and Pecans
Adapted from a Food 52 recipe
2/3 cup pecans
1 tablespoon butter
1/4 cup brown sugar
To get started, chop the pecans. Heat a medium sized skillet over medium heat, and add the pecans, butter, and brown sugar. Stir constantly, for about 3 minutes, until the butter and sugar are melted, and the nuts are fully coated in the mixture. Remove from heat and pour the pecans onto a piece of parchment paper. Allow to cool, and once cooled break apart with your fingers.
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113.5 grams) unsalted butter
4 very ripe bananas
2 large eggs
3/4 cup + 1 tablespoon, brown sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon + 1 teaspoon bourbon
1/2 cup buttermilk
Preheat oven to 350 degrees fahrenheit / 180 degrees celsius. Grease the bottom and sides of a standard size loaf pan with a nonstick cooking spray, or butter and then lightly flour.
Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl, and mix together. Set aside.Next brown the butter: Melt the butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, and it’s ready once it starts to smell nutty and fragrant. Remove from the heat and allow to cool.Next, peel and slice one and a half of the bananas. Mash with a fork the remaining two and a half bananas in a bowl, and then set aside. For the sliced bananas: Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add the sliced banana pieces and stir in the melted brown sugar until the slices are coated and caramelized. Remove from the pan and pour into a bowl and set aside.
Add both eggs to the bowl of a stand mixer, and beat together for 30 seconds. Add the remaining 3/4 cup of brown sugar, and beat with the eggs until combined and the mixture is foamy. Add the mashed bananas, browned butter, vanilla, and bourbon, and beat the mixture until mixed well.
Add roughly 1/3 of the flour mixture to the egg mixture, and beat on medium until just blended. Next, pour in roughly 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Lightly dust the caramelized pecans and bananas in flour (this will make sure they don’t fall to the bottom), and then fold into the mixture with a spatula.
Pour into prepared loaf pan and bake for 60 minutes, until a toothpick inserted in center comes out clean. Allow to cool slightly, and then slice and enjoy!