Saturday, December 19, 2015

Brown Butter Banana Cranberry Bread

I'm really getting into recipes all of a sudden.  So today is a good day for baking - it's freezing out, only in the 30s for the first time in ages, but tomorrow it's going back to the 40s and then even almost 60 for Christmas Eve - can you believe?
We were out of banana bread so I thought I would make one with cranberries this time and came across this recipe.  I can't wait to taste it.  The raw batter, I guess you're not supposed to eat that but I always have, was delicious and now that it's baked it smells so good.

This is where I got the recipe from and I made it as stated except for the topping,  I left that off.   If I was making it for company or to take somewhere I would put it on but for just us, which is really just Larry, we didn't need the extra half stick of butter.  But if you go to the link above, it sure does look good with the topping.

Brown Butter Banana Cranberry Bread

For the Bread
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 large eggs
3/4 cup lightly packed brown sugar
1 1/4 cup mashed banana (from about 3 medium bananas)
1 teaspoon pure vanilla extract
1/4 cup plain yogurt
1 1/2 cups whole fresh cranberries

For The Crumble
4 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
3 tablespoons lightly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 9×5x3-inch loaf pan with nonstick cooking spray and line with parchment paper leaving about two inches of parchment paper to hang over two sides of the loaf pan. Parchment paper will make the loaf much easier to remove from the pan.
  2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
  3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cardamom.
  4. In a medium bowl, whisk together eggs, sugar, mashed bananas, vanilla extract, and yogurt. When butter has cooled, whisk in the browned butter.
  5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir. Fold in the cranberries.
  6. To make the crumble, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
  7. Spoon batter into prepared pan. The pan will be very full. Leave out a spoonful of batter if you're worried about the bread baking over. Make a few muffins with the scooped out batter. Bake the loaf for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
  8. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

joy the baker

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