Please consider subscribing by email so you don’t miss a single post. See the subscribe option in the right sidebar to add your email address. Thanks so much!!!
I was totally unoriginal with this month’s Improv Challenge. Our assignment was to make a dish using Bananas and Nutmeg.Well, I thought of banana bread and banana muffins…how inspired! I’m certain some of my fellow participants will be much more creative. I had a board meeting to attend…and it was my turn to bring snacks and take minutes. Let me tell you, I’d rather bake all night long than have to take minutes, but I’m a volunteer, so I just do as I’m told. Banana bread and fruit would be a nice mid-morning treat.
A girlfriend raved about Tyler Florence’s banana bread recipe. Since I wasn’t baking for my family I could add the chopped pecans…and a with a little grating of fresh nutmeg, it would fulfill the challenge. Another sweet foodie friend sent me this nifty loaf pan from Curtis Stone’s line of kitchen equipment for Christmas…the bottom is silicone and allows you to give your bread a little nudge to help it release. Isn’t that a cool idea? I had been dying to test it out. I sprayed the pan with Baker’s Joy and my loaf popped out perfectly. Since I was adding nutmeg, I also added some cinnamon to the recipe. And after making brown butter cookies last week, I just had to brown some more butter to give this loaf even more nuttiness. And you know what, even the picky daughter loved the leftovers…I didn’t tell her about the nuts till she ate three slices. Now that’s a good endorsement!
If you love chocolate, you won’t want to miss the Chocolate Tasting Kit giveaway on yesterday’s post. Plus the brown butter cookies are phenomenal!
- Adapted from Tyler Florence
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/8-1/4 teaspoon freshly grated nutmeg
- 4 ripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) butter, cooked over medium high heat till just browned with a nutty fragrance, then cooled
- 2 eggs
- 1 teaspoon pure vanilla
- 1/2 cup pecans, finely chopped
- Preheat oven to 350º. Spray 9 x 5 loaf pan with Baker's Joy or other non-stick cooking spray. Set aside.
- In a large bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- With a fork, mash two of the bananas so they still have a bit of texture. With an electric mixer, beat the remaining bananas and sugar till light and fluffy, about 3 minutes. Add the brown butter, eggs, and vanilla and beat well. Mix in the dry ingredients just until incorporated, then fold in the nuts and the mashed bananas with a rubber spatula. Do not overmix. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Cool the bread for about 10 minutes, and remove loaf from pan to wire rack to finish cooling. Slice when cooled completely.