My latest obsession is all things brown butter. I know this sounds slightly crazy, but if you haven't tried it you're really missing out. The nutty, caramelized flavor from the brown butter adds a dynamic twist to pasta dishes, breakfast dishes or desserts (see here for some ideas).
Classic banana bread (this is one of my favorite recipes) is a go-to recipe when I have a few rotting bananas in my kitchen - which happens often. I wanted to try something a little different so when I came across this recipe for brown butter banana cranberry bread from Joy the Baker I instantly bookmarked the recipe.
This banana bread is perfect for a winter brunch with the tart cranberries and depth of flavor from the brown butter. Combine those flavors with a crunchy cinnamon sugar topping and this recipe is a true winner.
1 stick unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup lightly packed brown sugar
1 1/4 cup mashed bananas (about 3 medium bananas)
1 teaspoon pure vanilla extract
1/4 cup plain yogurt or sour cream
1 1/2 cups whole fresh cranberries
Place rack in the center of the oven and preheat to 350 degrees F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray and line with parchment paper (leaving 2 inches hanging over the side for easy removal).
Melt butter in a saucepan over medium heat. The butter will begin to foam and crackle as it melts and then turn slightly brown. Start swirling the pan as the butter cooks to avoid burning. When the butter browns and begins to smell nutty, remove the pan from the heat and transfer to a small bowl to cool.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, whisk together the eggs, sugar, mashed bananas, vanilla extract and yogurt/sour cream. When the butter has cooled completely, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together the ingredients, but don't over mix. Fold in the fresh cranberries.
Spoon the batter into the prepared pan. Sprinkle the top of the batter with cinnamon sugar for a sweet crust to the bread. Bake the loaf for 50 minutes to an hour or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for at least 15 minutes before inverting onto a wire rack to cool.