Lifestyle
Spoil your family with caramelised brown butter banana bread
This treat is perfect for those who love traditional banana bread but are looking for a more decadent, indulgent version.
In a world full of banana bread variations, there are so many reasons to love this caramelised brown butter version. The secret to this upgraded loaf lies in the process of browning the butter. Browning involves cooking butter over medium heat until the milk solids toast and turn a golden-brown colour, releasing a nutty aroma. Recipe compliments of Kerrygold.
Ingredients
- 150 g Kerrygold butter
- 3 slightly overripe bananas, plus one extra for decorating
- 200 g brown sugar
- 2 free-range eggs
- 240 g cake flour
- 2 t baking powder
- 1/4 t salt
Method
- Preheat the oven to 180°C.
- Melt the butter in a small saucepan, then simmer until the butter begins to turn golden brown. Once the butter starts to foam, remove from the heat. Allow to cool completely before using.
- Using a hand mixer, beat the bananas until smooth. Don’t worry if it’s a bit lumpy. Add the sugar, butter and eggs and whisk or fold to combine.
- Combine the flour, baking powder, and salt in a separate bowl.
- Slowly add the dry ingredients to the wet using the hand mixer on the lowest setting or a spatula to fold the ingredients together.
- Pour the batter into a greased and lined 23 x 13 cm loaf tin. Peel the extra banana, cut in half lengthways then place on top of the batter.
- Bake for 55–70 minutes, or until a skewer comes out clean.
- Serve sliced with a smear of Kerrygold butter, a dusting of cinnamon sugar and brulée using a blowtorch.
