Yeah that title’s quite a mouthful and well worth it too.
Like most others, we end up with a couple of bananas outliving their firm and blemishless skin. Earlier they would land up in the trash can, who wants to deal with the overripe smell of blackened shrivelling bananas in the house. But ever since i realised i could freeze them discreetly and use them straight from the freezer, i have baked with them happily. This banana loaf too was one such. The original recipe won me over with the lovely brown colour of the loaf, and although it didn’t call for choco chips, i just added them. I know chocolate and banana is a classic combo, but lets just say i’ve arrived rather late at the party!!
I am not very adventurous yet when it comes to baking and i would rather follow a recipe than end up with time and energy (of the appliances too) wasted. This recipe called for eggs, i substituted that with 4 tablespoons of plain homemade yogurt. So you could choose whichever version you want. The slivered almonds were an addition i made in vain. I had them on hand and need to use them before they turn rancid, but K painstakingly picked them out of the cake before he ate it!
The original recipe is adapted from Molly Wizenberg’s “A Homemade Life” and calls for browned butter, in my case that would just be melted ghee that i had at home. The second time i made this (oh yeah its now a favourite and i have made it several times) i just used vegetable oil and trust me, there’s hardly any difference that you will notice.
Its a day late, but you started the trend and now how can i not reciprocate? dear dear friend, name sake and sharer of too many kumbh ka mela type of similarities, Happy Happy birthday and wishing you the best that life has to offer always! and also to my friends S and R who together complete a decade together, with one great creation of A and another very special one to complete your lives….Happy Anniversary and Many more wonderful years together…
the cake tin is courtesy a gift thoughtfully given and carried all the way from the US by P, my friend from school. when she found i was writing this blog, she wrote to me and said she wanted to bring me something that i could use for my cooking / baking. i chose a baking set. her hubby works for this company and she refused to allow me to pay for it. this is my small way of saying thanks….i’ve had it for many months now and am excited each time i use it… thanks babe!!
Brown Butter Banana Bread
the recipe below is my version of the one posted on Amateur Gourmet
6 Tbs (3 oz.) melted ghee or refined vegetable oil
2 cups Whole wheat atta/ flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon candied ginger
1/2 teaspoon ground cinnamon
4 Tblsp plain yogurt
1 1/2 cups mashed bananas (from about 3 large ripe bananas)
1/4 cup well-stirred buttermilk
¼ cup slivered almonds
½ cup of dark chocolate chopped into small chunks
1 teaspoon vanilla extract
Brown Butter: If you are using browned butter, put butter in a skillet or a small pot and melt it on a relatively low heat. Swirl that pot or pan around as it goes and it’ll foam up and it’ll start browning. When the butter turns a lovely shade of brown, take it off the heat immediately and let cool.
Preheat the oven to 350. Grease a loaf pan (9 X 5 inches) with cooking spray or butter.
In a large bowl, whisk the flour, the sugar, the baking soda, the salt, the ginger and the cinnamon.
In a separate bowl, beat the yogurt with a fork; then add the mashed banana, the buttermilk, the cooled brown butter, and vanilla and stir to mix well.
Pour the banana mixture into the flour mixture and stir gently with a rubber spatula until it’s just combined (don’t overmix).
Scrape it into the baking pan and smooth the top with the spatula and bake about 50 mins to 1 hr. Testing till a skewer comes out clean
…and bake it in the oven for 50 minutes to 1 hour, until a tester comes out pretty clean. (Mine took more than an hour, actually, and still wasn’t fully clean when tested, but I stopped so the ends didn’t dry out.)
Cool the loaf in the pan on a rack for 5 minutes then tip out on to the rack and, as Molly says, “let it cool completely before slicing–unless you absolutely can’t help yourself, in which case, dig in.”