Banana Bread

Yum

Yields: 1 Loaf

Ingredients 

Batter:

220g All-Purpose Flour

1/2 tsp Course Salt

1 tsp Baking Powder

1/4 tsp Ground Allspice

1/4 tsp Fresh Ground Nutmeg

1/2 tsp Ground Cinnamon

4 Ripe Banana

125g Dark Brown Sugar

100g Brown Butter; Softened (~1 stick)

20g Vegetable Oil (~1 Tbsp)

1 Large Egg (Room Temp)

1 Large Egg Yolks (Room Temp)

1 Tbsp Vanilla extract

Pecan Caramel Topping (Optional):

55g Butter (~1/4 cup)

100g Light Corn Syrup (~1/2 cup)

75g Halved Pecans (~1 cup)

20g Dark Brown Sugar

1 tsp Vanilla Extract

Pinch of Coarse Salt

Equipment

Kitchen Scale

KitchenAid Mixer (Mixer Attachment), Hand Mixing or Whisk

2 Medium Mixing Bowl

Stovetop

Small Sauce Pan

Parchment Paper (Optional)

Loaf Pan

Directions:

1. Mise en place (Prep): Preheat your oven to 350F. Take eggs and butter out of the fridge to allow them to come to room temperature. While the oven is heating up, this is a great time to prep your loaf pan. Cut the parchment paper to line the inside of your loaf pan. You can use a spray oil (or butter) to help the parchment stick to the loaf pan better. You can also use this time to measure out all your ingredients and set up your cooking station …but let’s be honest, you’re probably not going to.

2. Mash Bananas. In a medium mixing bowl (or your KitchenAid mixing bowl), mash your very ripe bananas using a fork, or masher. I prefer to have a very smooth mash, which I find translates to better texture in the finished bread.

3. Wet ingredients: In the banana bowl, cream together bananas, browned butter, vegetable oil, and sugar. Add egg, egg yolk, and vanilla extract, and mix until smooth.

4. Dry ingredients: In a separate medium bowl, whisk together flour, baking powder, and spices.

5. Mix batter: Carefully combine dry ingredients to the wet ingredients bowl and stir until just combined. The key to having great texture and moist banana bread is to make sure not to have any dry pockets in the batter. BUT be careful not to overmix or you’ll build up the gluten in the flour have a tougher bread

6. Pour the batter into your parchment-lined (or greased) loaf pan and bake for about 40-50 minutes. Once finished, remove your glorious loaf from the oven and allow it to cool completely. The easiest way to test the doneness is to stick a toothpick into the center of the bread and it should come out pretty clean.

7. Mix Topping: In a small saucepan over medium to medium-low heat, melt the butter. Once the butter starts to gently bubble, stir in brown sugar, corn syrup, vanilla extract, and salt. As the caramel mixture starts to simmer, remove from heat and thoroughly stir in pecans.

8. Finish: Now that your banana bread has completely cooled, top the loaf with the warm pecan mixture. Allow this to cool for 5 minutes (or until topping has set). Serve and enjoy!