Banana bread is a favourite with me. Since I don’t have access to raspberries and blueberries and nice berries in general, banana bread is my standard fruit cake. The Joy Of Baking recipe was my go-to for a long time, until I was initiated into the world of brown butter via Melissa Clark’s blondie recipe.
This one comes from Joy The Baker, and it’s called brown butter banana bread. I like it because it doesn’t require creaming butter, just folding the wet and dry ingredients together. And the brown butter adds a lovely colour and a nutty taste.
I wanted to Christmas it up a little, so I added every possible spice I could- cinnamon, nutmeg, ground ginger and a hint of cloves. I decided to pack it all in, with a healthy dose of walnuts. And I drizzled some caramel sauce over it too, because aren’t bananas and caramel a gorgeous match?
SPICED BANANA BREAD (Adapted from Joy The Baker.)
- 2 cups all-purpose flour
- 3/4 cup castor sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk ( I used some yogurt thinned with water)
- 1 1/4 cup mashed banana (about 3 medium bananas)
- 1/2 cup coarsely chopped walnuts
- Preheat the oven to to 175 C.
- Grease a 9×5-inch loaf pan and set aside.
- Melt butter in a saucepan over medium heat. The butter will start foaming and bubbling.
- When the foaming and crackling subsides, the butter will begin to go brown.
- When the butter browns and start to give off a nutty aroma, pull the pan off the heat and set aside to cool.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger powder and clove powder and walnuts.
- In a separate medium bowl, whisk together eggs, buttermilk and vanilla. Add the mashed bananas and whisk. Then whisk in the cooled brown butter.
- Make a well in the middle of the dry ingredients, and add the wet ingredients all at once.
- Fold everything together till evenly combined and no streaks of flour remain in the batter.
- Pour batter into greased loaf tin.
- Bake at 175 C for 40-50 minutes, or until a skewer inserted into the middle comes out clean.
- Cool on a wire rack and unmould.