Happy Banana Bread Day!
Brown butter banana bread – has quite the zing to it, does it not?
I totally think banana bread deserves a day to be celebrated – in a pandemic, it brought together a nation and people from different corners and there was a camaraderie as people baked and shared and liked each others’ banana bread on the gram and perhaps elsewhere. There are very very few people I know who dislike or don’t care much for it but there is otherwise an ubiquitous love for this extremely endearing bread that doubles as cake and is inviting as a breakfast (when toasted) or as a dessert (perhaps with ice cream?). It is also the most hospitable bread – welcoming chocolate chips with as much gusto as walnuts and dates and well, your pantry is your limit, really! This time, I went for a decadent brown butter banana bread. Having baked a batch of brown butter cookies, I had this sudden brainwave to make banana bread with browned butter and sour cream.
So I mixed 170gm flour, 1 tsp baking soda and 1 tsp salt in one bowl. In the other, I mixed 150 ml sour cream, 100 gm browned butter, 60 gm of caster sugar, 4 mashed ripe medium bananas (reduce by 1 if you add 2 eggs), 30 gm honey, 30 ml maple syrup. Taste the sweetness as you add the sweeteners (t must be pretty sweet as you will add this to the flour). Now fold the dry flour mix into this without over mixing it. Bake until the insides are cooked and a toothpick comes out clean. Let it cool while walk around frantically waiting to dig in and then waste absolutely no time !
Do not worry if it appears a bit dense the next day, just toasted it or warm it for 20 seconds in the microwave and it will be delish. Add anything you fancy but just bear in mind the sweetness and it is simple because in the eggless version, you can taste the batter as you go. I would love to try it with jaggery and coconut and make it a rasayana-bread.
You know how they bake cookies during house shows to make it smell warm and inviting? I would totally bake a banana bread 🙂