Brown Butter Banana Bread with Salted Caramel
Ingredients
Banana Bread
- 2 bananas
- ¼ cup butter
- ½ cup brown sugar
- 1 egg
- ½ cup yoghurt
- ½ tsp vanilla
- 1 cup flour
- ¼ tsp salt
- ½ tsp baking soda
Optional
- 1 cup chocolate chips
- 1 banana, cut in half lengthwise
Salted Caramel
- 1 cup (200g) granulated sugar , (make sure it’s labeled “pure cane”)
- 6 tbsp (90g) salted butter, room temperature cut up into 6 pieces
- 120 ml heavy cream, room temperature
- 1 tsp salt
Instructions
Salted Caramel
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn it.
- Once the sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from the heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
- After the butter has melted and combined with the caramelised sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in the salt. Allow to cool down slightly before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Banana Bread:
- Preheat the oven to 180 degrees Celsius. Grease and line a loaf pan with parchment paper, ensuring it covers the bottom and sides of the pan. Set aside.
- Place the unpeeled bananas on a baking sheet and roast them in the preheated oven for about 15 minutes, or until the skins turn dark and the bananas soften.
- While the bananas are still in the oven, melt the butter in a saucepan over medium heat until it turns brown and develops a nutty aroma.
- In a separate bowl, sift together the dry ingredients (flour, salt, and baking soda).
- Once the roasted bananas have cooled slightly, peel them and mash them in a bowl. Set aside.
- In a large mixing bowl, combine the brown sugar and the browned butter until well combined. Beat in the eggs, then add the mashed bananas, yoghurt, and vanilla extract to the bowl. Mix until all the ingredients are thoroughly combined.
- Gradually add the dry ingredients to the wet mixture, and fold in the chocolate chips, ensuring everything is well combined. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
- Once baked, allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the delicious banana bread slices with a drizzle of salted caramel sauce and a scoop of vanilla ice cream on top, if desired.