Happy Hallowe’en folks! I know, I know, no Hallowe’en post? No scary dirt and worms or cupcakes shaped like spiders? No mummy dogs or kitty litter cakes? Sorry, I’m just not that into Hallowe’en. I used to be, dressing up in sexy outfits, hitting up the bars and clubs with my girlfriends. Those were the days. Now I’m kind of stuck in the middle though. I have a young toddler, who has no idea what’s going on, plus I don’t want to freak him out too much. Of course I love giving away (and eating) candy, but other than that, it’s just a regular day. We’ll be celebrating by attending the village’s annual bonfire, heading to a friend’s house, making escargot and fondue and giving away buckets of candy. I may even be dressed as a cat. Not a sexy cat mind you, more of a Disney type costume, complete with leg warmers and giant fluffy head. I’m a Mom now you know…
Maybe when the wee one is at a more understanding age, then we’ll get into it. For the meantime, it’s just another holiday that requires me to spend inordinate amounts of money and spend too much time decorating. I like to save it all up for Christmas. I’m one of those annoying Christmas freaks. I could start celebrating in July. I love every minute of it, and this year will be no different.
So I leave you with my very favourite, personal recipe for Banana Bread. When I was a kid, I used to make banana bread all the time. My Dad loved it, and so did I. But this time, I decided to tweak it a little. Brown butter makes everything better, as you may have learned if you’ve been reading this blog for a while. Also, I wanted to make that banana flavour just a little bit stronger and more robust, so I roasted them. If you like banana bread, but use it mainly to get rid of old bananas, try this recipe out. It would also make really good muffins, just remember to shorten the baking time accordingly.
Brown Butter Roasted Banana Bread
3 medium bananas
1/2 cup butter
1 cup brown sugar, packed
3/4 tsp salt
1/2 cup sour cream
1 tsp baking soda
1 cup cake flour
1 cup whole wheat flour
1 tsp cinnamon
1 tsp vanilla
1. Roast bananas whole with peel on for 15-20 minutes in a 350°F oven.
2. Grease an 8″ x 4″ loaf pan.
3. In small saucepan, melt butter over medium high heat. Do not stir, instead swirl the pan and watch until it begins to foam. Once the foam begins to subside, and the butter has browned sufficiently, remove from heat and set aside.
4. In medium sized mixing bowl, stir together brown butter, salt and sugar. It will look like this, kind of separated. That’s okay.
5. Stir the sour cream and vanilla into the sugar/butter mix. Mash bananas and add in as well (chunks are okay!).
6. In separate bowl, mix together the flours, cinnamon and baking soda. Stir until well combined.
7. Add the flour to the wet mix in two portions, but try not to over mix.
8. Pour into greased loaf pan and bake for 45 minutes to 1 hour (in the already preheated to 350°F oven).
9. Cool 5-10 minutes in pan before turning out onto cooling rack. Turn upright and allow to cool completely, although you will be able to cut into it while it’s till warm.
10. This bread is awesome toasted with butter, cream cheese or even Nutella.
What? You’ve never had banana bread for breakfast? It’s healthy…enough. It’s got bananas, and whole grains, what else could you ask for right?
That’s so innovative. I’ve never thought of roasting bananas with the peel on. I have to try this!
Peas Love Carrots
.-= Mathea´s last blog ..Recipe Index =-.
I have to try this. You can almost smell this, it looks so good. That’s the first time I’ve seen the bananas cooked first. Thanks for the post!
I could do away with Halloween altogether, in fact, we kind of already have around here.
AWEsome banana bread. Noah actually loves it,so I’ll be trying this out with him.
.-= Aimee´s last blog ..Cranberry – Vanilla Pavlova =-.
This looks like an amazing banana bread recipe. The roasted bananas mixed with the brown butter would produce such a rich, complex flavor. I made brown butter cookies for the first time a few days ago and I am hooked on the flavor.
.-= Cookin’ Canuck´s last blog ..Brown Butter, Pine Nut & Rosemary Cookies Recipe =-.
Wow, nice tweak, Going to give it a try just as soon as we can accumulate some brownish bananas. You know how much your Dad love Banana bread!
If he wants some sooner rather than later, try ripe bananas. I think they work really well in banana bread, especially when roasted. Raw would be too hard to mash, but roasted they would be perfect! Thanks Mom!
I’ve been using brown butter in all kinds of things lately. I never thought to use it in baked goods. Thanks for the recipe idea.
.-= My Man’s Belly´s last blog ..Peanut Butter Chocolate Decadent Brownies =-.
Great looking banana bread, but I have to say I’m in love with your dishes! Gorgeous looking set – really makes the photos even better!
Ha ha, thanks Nadia! Those are my wedding china…:) And the silverware is actually a family heirloom from the early 1900’s. My Great grandfather was given it by the British army in India. I think. Family, correct me if I’m wrong.
Ohh, there are three bananas on my counter just waiting for this recipe… Can’t wait to try it!
I made a pound cake using browned butter last week. Oh baby..the flavor was outstanding. You could see all the little brown flecks of the milk solids all through it. Very tasty! I can imagine banana bread is really outstanding. Love the roasted banana idea too.
Wow, I’ve roasted bananas before for ice cream, but never thought of it for banana bread. What an awesome idea. Yum!
Love the idea of roasting the bananas whole. I’ve got to try this brown butter too. Great recipe, thanks.
.-= The Klutzy Cook´s last blog ..Vietnamese Noodles =-.
Sounds delicious… I love the idea of roasting the bananas. Great idea!
.-= Jen @ My Kitchen Addiction´s last blog ..Pumpkin Cranberry Apple Baked Oatmeal =-.
mmm… is it wrong to eat this for breakfast?
I loved the way the roasting makes the banana flavour more intense. I had not heard of roasting them in their skin but am now converted. I think this qualifies for any meal or snack of the day!
Love the first shot! It’s like something out of breakfast in 1955.
Love it, love the recipe =)
.-= Judy´s last blog ..3 minute noodles and a brief chronology of food =-.
I thought I’d mention you should make two loaves-this disappeared so fast I only got one slice!
Glad to hear it went over so well!
Had breakfast at a friend’s and she served this banana bread.I’ve always loved banana bread but I’d never had one this good. I asked for the recipe and made one yesterday while a few friends were over. The smell of it baking alone was worth it. It was also wonderful to eat. I’m making another this morning for my own breakfast guests.
Awesome, thank you so much for sharing! I love hearing these kinds of stories.
Thank you so so much for posting this delicious recipe. My family was raving. Your blog keeps me sane, I love trying your recipes and have yet to come across one that isn’t absolutely fantastic. And, your photographs are just gorgeous. Keep up the great work!
And thank you Amy for taking the time to tell me how much you like my recipes! I really appreciate feedback, and to know that my recipes worked for other people too. So thank you, and your family, very much!
This recipe is epic! I’ve made it 5 times already and my hubby and I (and our friends) love it.
Most recently, I ran out of brown sugar and needed a quick substitute, so I used maple syrup. Oh wow, it was lovely! Thanks for sharing such a wonderful recipe.
Awesome Andrea! Thanks for the feedback and so glad you all like it so much!
wow how ironic! in the beginning of the week i was looking for a recipe for the best banana bread and your recipe popped up, and i wasn’t sure if i wanted to use your recipes but i did any way and oh my goodness; the bread turned out truly amazing! great idea!!
🙂
WOWZAH! Anything with brown butter- yuhhhmeee!
Have you tried spreading raw coconut butter on your bread instead of cream cheese. Oh my it is pure heaven! Cant wait to try this recipe!
Wow. I just came across this recipe on tastykitchen. I haven’t tried it yet but as an experienced baker I can already see this recipe will be made in our home forever! And since it’s already eggless, that makes it even better so I don’t have to adapt it for my daughter’s allergy. Funny I’d never even thought of using browned butter in baked goods, though I do a killer frosting with browned butter. That’d be amazing on this as a cake I’ll bet. Just a regular butter/powdered sugar/vanilla/milk frosting, but I melt the butter and brown it before mixing in everything else. Never thought of roasting the bananas first, either. Gotta go get me some bananas!
Hi Liza!
Thanks for the comment and I agree, that frosting does sound absolutely delicious!
I made this recipe today but used nutmeg instead of cinnamon as the banana muffin recipe I have, handed down from my mother, uses nutmeg so I figured…’why not’…Great flavour definitely enhanced by roasting the bananas. Great blog. Have been reading it since April 2010 when it was mentioned in EAT MAGAZINE.
Thank you Randy! I often use other spices as well, such as cardamom. In fact I just made this yesterday with cardamom and 1/2 a cup of cocoa. It takes well to additions and always turns out fantastic! Thanks for reading…:)
We made this into 3 mini loaves yesterday. I *regrettably* gave 2 of them away as gifts to neighbors. 🙂 Now I have to get more bananas. This was awesome.
Glad you loved it so much Amy and so sorry that you gave them away! Time to make more I think!
what temp do you set the oven to? the recipe only talks about the time to bake – 45 min to 1 hr. no info on the temperature. Thanks.
i baked it at 350 degrees for 45 min, but, i thought the bread was sort of dry and the texture was soft. is the texture supposed to be soft or dense but moist? by the way, I LOVE LOVE LOVE this recipe!!! i enjoy the wonderful aroma both while prepping and as it’s baking in the oven. best banana bread i ever ate!
The recipe is for 350°F as that is the temperature you roast the bananas at. I have made a note in the recipe. Also, if you used enough banana and other wet ingredients, then it should be VERY moist, not too dense.
Thanks, Elizabeth!
So glad you liked it so much, it is a family fav here too!
Delicious and easy to prepare. Not the quickest meal but worth the effort.
Oh my! I have tried to make bread before without any luck but now I have done it!! The recipe was easy and the directions were fantastic and easy to follow. The bread was a perfect addition to supper tonight. I made it this morning and put it in the fridge for 8 hours before baking. I thought that the crust was absolutely perfect and the addition of cornmeal to the tray made it look like it came from a bakery and not from my own oven. Thank you for this great recipe! I will make it often.
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