Oh. My. Gosh. This is my favorite recipe I have written thus far! The brown butter and cardamon take banana bread to a new level and I am so excited to share with y'all!
Let's start with brown butter, what it is and how to make it. Brown butter is a one ingredient sauce made from unsalted butter when the milk solids brown and water is evaporated. To make brown butter, melt butter in a saute pan on high stirring constantly. The butter will bubble as the water is evaporating and settle down as it is done When the water is evaporated, it is done. Let cool before use. The leftover brown butter is great stored for later use.
1-1/2 c sugar
2c very ripe bananas smashed up (I wait until the bananas are black on the counter then toss in the freezer until ready for use)
1/2 c brown butter
1 t vanilla extract
1/2 c butter milk (don't have it? add 1t lemon juice to a cup of milk and shake)
2 1/4 c AP flour (or whatever you have... lets be honest, AP flour is in high demand, use what you have)
1t baking soda
1t ground cardamom
1t ground cinnamon
1 ripe banana split in half, longways
-preheat oven to 325 degrees
-in a mixing bowl, smash bananas and whisk in sugar, eggs, vanilla, brown butter and butter milk
-in a separate bowl mix flour, baking soda, salt, cardamom and cinnamon
-mix dry ingredients into the wet in 4 increments
-pour batter into two greased bread pans or 1 greased Pyrex casserole dish (hard times call for using what you got and making it work!)
-gently place peeled, split bananas on top of the batter (it will caramelize during baking and add a great flavor and beautiful design)
-bake in oven 45-55 minutes or until fork or toothpick comes out clean
-remove bread from bread pans (or casserole dish) and place on cooling rack
-when cooled slice and enjoy
DURING QUARANTINE... slice the bread into thick slices. wrap each piece in parchment paper AND plastic wrap, label, date and freeze. when you get a craving, defrost a slice, toast 'er up and enjoy!