Browned Butter Buttermilk Banana Bread With Strawberry Butter Recipes

STRAWBERRY-BROWN BUTTER BANANA BREAD

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
• In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
• In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
• Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
• Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

BROWN-BUTTER BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes.
• Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
• Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas.
• Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack.
• Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days.

BUTTERMILK BANANA BREAD

Steps:

• Cream sugar and butter.
• Add eggs, one at a time, mixing well after each addition - use a mixer.
• Stir baking soda into buttermilk and add to mixture.
• Sift baking powder with flour and blend into creamed mixture.
• Add vanilla and banana and mix.
• Stir in pecans.
• Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
• Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
• Cool for 20-30 minutes before removing from pan.

BROWNED BUTTER BANANA BREAD

Steps:

• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
• Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

BUTTERMILK BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Sift flour, baking soda, and cinnamon together in a bowl.
• Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy; add 1 egg at a time, thoroughly beating the first into the sugar mixture before adding the second. Beat banana and vanilla into the wet mixture together. Stream buttermilk into wet mixture while continually beating until smooth; add flour mixture and continue to beat until you have a smooth batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.