Banana Bread Beauties

Ah a recipe, I’ve not done one of these for a while!

A while ago I came across The Little Loaf blog, which I adore, and the recipes are to die for. One day my inbox pinged at me and there looking up at me was the yummiest sounding recipe I’ve heard in a long time, Brown Butter Banana Bread Squares. Now as usual, I made the recipe as I was told and they turned out amazingly well.

I was in love.

But I just wanted to give them a little makeover, a little La Vie Sophie twist. I ummed and ahhed about changing such a great recipe, but I wouldn’t really call it changing, more tweaking.

 

My advice with this one is to use old bananas, you know the ones at the back of the fridge that have gone brown? Yup, those. There’s nothing wrong with them, I promise, in fact they make better banana based treats as they have a concentrated flavour. If they look like they need to go in the bin, use them, or better still, pop them into the freezer to use for a later bake.

Banana Bread Beauties

55g unsalted butter
50g light muscovado sugar
125g dark brown sugar
1 large egg
3 bananas mashed up (defrost them first if you’ve frozen them like I suggested!)
50g 0% fat Greek yoghurt
2 healthy pinches of flaked sea salt
1 tsp vanilla bean paste or vanilla extract
130g plain flour
1 tsp baking powder
100g chocolate (chopped or use chips – either dark or milk, or both!)
50g chopped walnuts or pecans

Heat your oven to 175 degrees C.
Grease and baking parchment line a square baking tin (The Little Loaf suggests a 23cm tin)

Prepare and weigh out all your ingredients.
For ease (and less washing up)
– mix the baking powder with the flour
– mix the bananas with the yoghurt, vanilla & salt
– mix the two sugars together
– mix the chocolates and nuts together (add a pinch of the flour mix to stop them sinking when baking!)

Pop the butter into a small saucepan and melt over a low heat.
Cook the butter until it separates (white milk solids, and yellow melted butter)
Continue cooking the butter until it begins to turn a nutty almond brown (careful, it can go from yellow to brown to burnt in seconds!)
Once it’s a nutty brown colour and smells like caramel, remove from the heat and allow it to cool before continuing.

 

Once the melted butter has cooled, whisk the sugars and egg together in a large bowl.
Fold in the banana, yoghurt, vanilla and salt.
Once incorporated, pour and stir in the cooled melted butter (this is when it starts to smell crazy good!)
Stir in the flour and baking powder mixture until it’s all gone, scraping down the bowl as you go.
Stir in the chocolate and nuts.
Pour the batter into the lined and greased tin
Bake for 15-20 minutes until a skewer (or piece of spaghetti) comes out clean.
Remove from the oven and cool on a wire rack.
Once cool, peel off the parchment paper and cut into thick, generous squares.

Try serving these with a generous drizzle of maple syrup or with a salted caramel ice cream. Delish!

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