Well let’s just start off saying that this bread is obviously good for you.
It contains banana’s. A whole THREE of them!
Nevermind the sugar, eggs, and butter.
Shhh..they’re not there.
And did I mention there are banana’s? Totally fine.
Banana bread is something that I’ve wanted to make for a long time. Something about it is just so inviting and warm. Oh, and I’m also crazy for banana’s.
I try and have one every morning. A banana and coffee. Perfect breakfast.
Something about banana bread reminds me of the good old days. Before things got complicated with Kitchen Aid mixers and thick catalogs from King Arthur Flour and Williams-Sonoma. Before baking (and blogging) became the “it” thing to do. When the greatest things that came from any kitchen or oven came from Grandma.
Before Facebook and Twitter when you would actually have face to face conversations with the ones you love. Before hashtags replaced real life hugs.
When you could sit for hours and hours on Sunday at your dining room table talking and laughing with your family over pasta.
Before Blackberry’s, iPhone, iPad’s, Droids, and pretty much robots in general, distracted us. Before e-mail and texts replaced phone calls and human communication.
Before meetings and work replaced family dinners and fun.
Before life just got..complicated. Before things got in the way of life and now you realize so many years have gone by without you noticing.
And your grandfather is how old now? And your brother is getting married? And you’re how many years out of college? And you’ve never traveled the world?
So many interruptions for your “simple” life. How did that happen?
It’s not just me, right? Life should be simple and filled with pleasure and it should be enjoyed. It shouldn’t be worried about. Life is too short to be worried and stressed out.
And it should definitely be filled with banana bread. Lots and lots of banana bread.
See, for me, all worry stops when the smell of banana bread fills the house. And I am able to remember how life used to be.
When the street lights turning on was our curfew as kids to go home for the night. When we would have huge games of hide-and-go-seek instead of spending hours in front of the TV and on the computer.
Kids are growing up way too fast. Why? Being an adult is not all it’s cracked up to be. Believe me.
Enjoy being a kid for as long as you can. And just because you’ve grown up, never let go of your inner child. It’s precious and should be kept alive.
So make this banana bread.
It’s simple and lovely and perfect.
The way life should be.
You know what else life should be about?
Loving a Chocolate Lab named Bear.
Because that’s totally what I did this weekend.
Figuring out life in his corner.
Banana Bread stare down…
Nothing is better than being loved by a Grandpa. Especially mine..
BROWN BUTTER BANANA BREAD
Recipe adapted from Joy The Baker
*Note: original recipe calls for strawberries in the banana bread. While I think that sounds fantabulous, my aunt is allergic to strawberries, so I omitted them this time (I know. Perfect niece). Next time? Strawberry bonanza.
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Try not to over stir.
Pour batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.