I just couldn’t help myself with the alliteration opportunity up there… but to be serious, the browned butter and the bit of bourbon really elevate this banana bread to something far better than your average.
The idea for this post comes from a recent trip we took to Maui, specifically during our drive along the road to Hana where we sampled some incredible banana bread at a roadside banana bread/smoothie stand and it reminded me that we don’t make banana bread nearly enough at home. This is mostly because we rarely end up with any bananas at the end of the week, so we never have those very ripe bananas that are perfect for making bread. Lately though we’ve purposely bought twice as many bananas and set some aside just for this.
I found the recipe here on Smitten Kitchen and I chose it because it included a tablespoon of bourbon (which is optional – I’ll bet Rum would be good too though). I added some roughly chopped semi sweet callebeaut chocolate in the end and as it is inspired by our trip to Maui, I threw on a handful of crushed macadamia nuts to finish it off. The browned butter part was accidental the first time, I left the butter melting on the stove too long but I caught it before burning and happily found that it works great here as it adds an extra nutty flavor which, in combination with the cinnamon, nutmeg, and bourbon create layers of flavor which taste great together. As always, we hope you enjoy it as well.
Ingredients / Ingredientes
- 4 ripe bananas / bananas maduras
- 1/3 cup melted browned butter / taza de mantequilla dorada o quemada
- 3/4 cup light brown sugar / taza de azúcar morena
- 1 egg – beaten / huevo batido
- 1 tsp vanilla / cucharilla de vainilla
- 1 tbsp bourbon / cucharilla de bourbon (whisky americano)
- 1 tsp baking soda / cucharilla de bicarbonato
- pinch of salt / pizca de sal
- 1 tsp cinnamon / cucharilla de canela
- 1/2 tsp nutmeg / cucharilla de nuez moscada
- 1 1/2 cups of flour / tazas de harina
- 1/3 cup chopped semi sweet chocolate / taza de chocolate semi dulce
- handful of crushed macadamia nuts / un poco de nueces de macadamia
Instructions / Instrucciones
- Preheat the oven to 350 degrees F. / Calentar el horno a 350 grados
- Smash banana to pieces with a fork or pastry cutter. I like to leave some banana not quite smashed so that there are some rustic larger pieces in the bread / Amasar las bananas con un tenedor.
- Brown the butter by melting it in a saucepan on the stove, paying close attention that it doesn’t burn, keeping the melted butter moving as it bubbles and slowly turns a caramel brown colour. Add the browned butter to the bananas and stir / Agregar la mantequilla dorada y mezclar.
- Mix in the sugar, egg, vanilla, bourbon and spices / Agregar y mezclar el azúcar, huevo, bourbon, vainilla, canela y muez moscada.
- Add the baking soda, salt and flour and mix together until just combined / Agregar el bicarbonato, sal y harina y mezclar bien.
- Add about a 1/3 of a cup of roughly chopped dark chocolate and stir until incorporated throughout / Agregar 1/3 taza de chocolate cortado en pedazos y mezclar.
- Pour the batter into a buttered loaf pan and sprinkle the top with some roughly chopped macadamia nuts (if you like) / Agregar la mezcla a un recipiente para hornear la torta de banana y cortar algunas nueces de macademia para poner encima si lo deseas.
- Bake for 50 minutes to an hour – until a knife inserted into the center comes out clean / Hornear la torta por 50 minutos o por una hora hasta que este listo.
- Cool on a rack, remove from the pan, slice into pieces and enjoy! / Dejar enfriar a temperatura ambiente y está listo para comer! A disfrutar!