Brown Butter Banana Bread

Method

1. 1

   Prepare the tin

   Heat the oven to 175°C conventional or 160°C fan. Line a 900 g loaf tin, about 23 x 13 x 7 cm, with baking paper, leaving an overhang on the long sides.

2. 2

   Brown the butter

   Melt the butter in a small pan over medium heat for 4 to 6 minutes, swirling often, until it smells nutty and the milk solids are deep golden; remove from the heat.

3. 3

   Cool the butter

   Pour all the butter, including the browned milk solids, into a large bowl; the browned amount will weigh less than 115 g. Cool for 10 minutes until warm, not hot.

4. 4

   Mix the wet ingredients

   Whisk the mashed bananas, brown sugar, eggs, yoghurt and vanilla into the butter for about 30 seconds, until combined.

5. 5

   Mix the dry ingredients

   Whisk the flour, bicarbonate of soda, cinnamon and salt in a separate bowl for 20 seconds, then fold into the wet mixture just until no dry flour remains.

6. 6

   Fill the tin

   Scrape the batter into the prepared tin, level the top and scatter the demerara sugar evenly over the batter.

7. 7

   Bake

   Bake at 175°C conventional or 160°C fan for 55 to 70 minutes, checking from 55 minutes; the top may crack. It is done when a centre skewer has moist crumbs but no wet batter.

8. 8

   Cool

   Cool in the tin for 15 minutes, then lift onto a wire rack and cool completely for about 2 hours, until the centre is set.

Tips

• Weigh the bananas after peeling and mashing; if they weigh more than 330 g, reserve the excess.
• Check the loaf from 55 minutes; oven and tin differences affect baking time, so use the skewer cue rather than relying only on the clock.
• Watch the butter closely near the end of browning, as the milk solids can burn quickly.
• Fold the flour in gently and stop as soon as no dry flour remains.

Swaps

• Greek-style yoghurt can replace plain yoghurt.
• Light brown sugar can replace soft brown sugar, with a milder flavour.
• Ground mixed spice can replace the cinnamon.

Storing

Keep wrapped at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months; thaw at room temperature.