Moist Brown Butter Banana Bread
By Joe
Source: King Arthur Baking — PJ Hamel, Banana Bread.
A tender 23 × 13 cm banana loaf with brown sugar, honey and warm spice, rested briefly before a low-and-slow bake.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 165°C. Lightly grease a 23 × 13 cm loaf tin (or a 30 × 10 cm tea loaf tin).
- 2
Mix the batter. In a large bowl, or in a stand mixer with the paddle, stir the butter, brown sugar, vanilla, cinnamon, nutmeg, bicarbonate of soda, baking powder and salt until smooth — 2–3 minutes by hand, or about 1 minute on medium speed. Add the mashed banana, optional jam, honey and eggs and stir until smooth (a few banana lumps are fine; the batter may look slightly curdled). Add the flour, then the optional walnuts, and stir just until the batter is even.
- 3
Rest and bake. Spoon the batter into the tin, smooth the top, and leave it to stand at room temperature for 10 minutes. Bake for 45 minutes, then loosely cover the top with a piece of foil so it does not over-brown. Bake for another 25 minutes (about 20 minutes in a tea loaf tin). A long skewer or thin knife in the centre should come out clean, or with a few moist crumbs and no raw batter; if not, give it another 5 minutes.
- 4
Cool. Cool in the tin for 10 minutes, then turn out and cool completely on a rack before slicing.
Storage
Wrap well and keep at room temperature for several days, or freeze slices for longer storage.
Free sugars
11.6 g per serving
23.2 % of the 50 g daily maximum · 46.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 × 13 cm loaf tin
- mixing bowl or stand mixer
- cooling rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 170 kcal |
| Protein | 2.5 g |
| Carbohydrate | 27.7 g |
| of which sugars | 13.9 g |
| of which free sugars | 11.6 g |
| Fat | 5.8 g |
| of which saturates | 3.4 g |
| Fibre | 1 g |
| Salt | 0.6 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
