Hi, I'm going to show you how to make this incredibly delicious brown butter
banana bread start by melting the butter on the lowest heat possible
You want the butter to be fully melted before you increase the heat. And when you increase the heat
it should look like this at a medium low heat. You're going to allow the butter to cook
stirring occasionally to ensure that the temperature remains the same throughout the melted butter
The butter will start to boil and it will crackle. That's a sign that you're on your way to browning your butter as
the butter heats up, be sure is stirred occasionally, especially along the sides of the pan
Some of the brown, some of the butter will brown on the sides of the pan
So you want to move everything around again to ensure that the temperature is generally the same throughout the butter
This will make for a more consistent brown butter. During this process
all we are doing is evaporating the water from the butter so that the milk solids drop to the bottom and start toasting in the
fat of the butter. Fine. Once the butter starts to brown it does go pretty quickly
so don't walk away and keep your eye on the pot. Once it goes from brown to burnt
there is no going back and you have to start over as
it gets hotter, it will start to foam. That's a sign that you're really
really getting close to being done when
it foams, it will be a little more difficult to push it away to see what's going on underneath
But just keep at it, you can see here in the bottom of the pan
the brown specks that are forming. That means we are just about done once
it's fully brown and before it ever gets the chance to start burning
turn the flame off and immediately move the butter and pour it into a heatproof container so that it stops cooking
allow the butter to get to room temperature before putting it in the refrigerator to harden it up a little bit
It should only take about 30 minutes or so in the refrigerator. But you can make this up to 48 hours in advance before you
start making the batter grease your pan. I like to use the remaining one tablespoon of butter from the full stick of butter to grease
the pan. It just adds more flavor. It uses up that remaining butter and it releases from the pan beautifully to
make the banana bread first mash up the bananas. I prefer not having chunks of bananas in my banana bread
So I mush it up really well. If you prefer chunks, mush it up less
Well, next
whisk together all the dry ingredients. That's the flour, baking soda, baking powder and the salt
Then in a large bowl, you're going to cream together your room temperature
solidified brown butter with the brown sugar. You
wanna beat this very well. So that the butter is fully incorporated into the sugar
Next beat in the eggs until the mixture is very well incorporated
it looks nice and fluffy, then
beat in the mashed up banana and again, mix it very thoroughly
I should mention that. Although I'm using a hand mixer here, you can certainly use a stand mixer or even do this by hand
then mix in about half of the dry ingredients. You want to mix it just until the flour is almost fully absorbed
Then add in all of the sour cream mix that in until that is almost fully absorbed
then add in the rest of the flour mixture and mix until the flour is no longer visible
I like to do the last bit of mixing in by hand so that I avoid over mixing with an electric machine
then pour the batter into the prepared butter pan and use a metal spatula to smooth out the top to
ensure that you get that sort of iconic top, use the spatula and just go in about an inch or so and drag it down
the middle that will allow the air to escape directly from the center
To give you that gorgeous top. When it comes out of the oven, allow it to cool completely, then slice and enjoy