No More Fudgy Banana Bread
This recipe first appeared on how the cookie crumbles. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A light and fluffy banana bread that uses brown butter for a nutty depth and a specific sugar ratio to achieve a cakey, rather than dense, texture.
- Time
- 80 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 235 g
- 120 g
- 100 g
- 5 g
- 12 g
Weights are estimates. Together, the ingredients weigh about 1.07 kg before cooking, which is about 135 g per serving.
Steps
In a small saucepan, melt 150g unsalted butter over medium heat. Let it foam and turn a golden brown color, stirring occasionally.
Once the butter releases a nutty aroma and you see brown bits at the bottom, immediately take it off the heat and pour into a bowl to cool slightly.
Preheat your oven to 180°C (350 °F) (350°F (180 °C)) and lightly grease a 2lb loaf tin or line it with parchment paper, making sure to leave overhang for easy removal.
In a large mixing bowl, whisk together 100g brown sugar, 50g caster sugar, and the cooled brown butter until combined.
Beat in 2 eggs, one at a time, mixing well for about 2-3 minutes if using an electric mixer to incorporate air.
In a separate bowl, sift together 200g plain flour and 1 tsp bicarbonate of soda.
Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Stir in 100g chocolate chips.
Mash 2 bananas with a fork until smooth and fold them gently into the batter.
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
Take 1 banana, slice it in half lengthwise, and place it gently on top of the batter, cut side up.
Sprinkle 1 tbsp demerara sugar over the halved banana and the top of the loaf.
Place the loaf in the oven and bake for 45-50 minutes or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
Let the loaf cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
The key to the fluffy texture is whipping the eggs into the butter and sugar for a full 2-3 minutes to create a stable foam structure. Using a 2:1 ratio of brown sugar to caster sugar provides flavor without making the loaf too dense. While very brown bananas are traditional, yellow bananas also work well in this recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 421
- Protein
- 5 g
- Carbs
- 57 g
- Fat
- 20 g
- Fiber
- 3 g
Where the calories come from
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