I made a last minute change to my chosen recipe this week. I was making this anyway as the burnt butter part really appealed to me. I’ve noticed burnt butter has become a big foodie trend and, let’s face it, if it’s burnt I’m already a step ahead. 😂
I couldn’t resist trying it. The recipe is very popular in a Facebook food group that I am a member of and the feedback was incredible. It is the best banana loaf I have had by a street mile. I love banana loaf and my youngest has always made this family favourite. He’s going to be very unimpressed that his recipe has been ousted! This is not a difficult bake and I really recommend you try it. If you have any questions, pop them on the Facebook post or email me on firstname.lastname@example.org. I hope you find it as tasty as we do.
Burnt Butter Banana Loaf
You will need a large loaf tin, well greased and the long sides lined with parchment, hanging over the long sides to help you lift it out. Pre-heat your fan oven to 160C.
- 200g granulated sugar
- 180g plain flour
- 1 tsp baking powder
- 1 tsp salt
- One large egg (room temp)
- 3 ripe bananas (plus pn for decoration)
- 60g butter
- 1/4 tsp cinnamon
- 3 tbsp sugar mixed with 1 tsp cinnamon
- First melt the butter on a medium heat, stirring occasionally, it will foam and then start browning and the smell will turn to sweet. There will be brown flecks in it. Take it off the heat and add the quarter tsp cinnamon and set aside.
- In a clean bowl mash three very ripe bananas (I had 2 overripe and one just ripe).
- Add the melted butter and scrape off all these brown bits because they are flavour. Add the egg, baking powder, sugar, salt and flour, mix well but don’t over mix.
- Pour into a prepared loaf tin. (I used a liner) If you want to add a sliced (lengthways) banana on top of the mix you can. (This is an optional step but I did it and think it really is a delicious addition) Sprinkle your sugar/cinnamon mix all over the top.
- Bake at 180c for 50mins to 1 hour. Make sure the skewer comes out clean as the loaf will sink in the middle if slightly undercooked.
Recipe by Madeline Hewitson
Photo by Marina Campbell