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Author Notes: I am generally partial to Hawaiian Banana Nut Bread, but after a couple rounds of it doing me wrong, I went in search of a less-dense alternative. This fit the bill, with a more honest banana flavor and a sort of light, spongy texture. I got the original recipe from a friend (who I believe got it from good ole Martha Stewart), but I had my way with it and this is the result! Questionably attractive, but delicious. —PeachyCallahan
Makes 1 loaf
- scant 1/3 cups butter
- 1/2 cup sugar
- 1 cup mashed banana
- 1 egg
- 1/4 cup plain yogurt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon walnut bitters (maybe I went crazy; totally optional)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup flour
- Preheat oven to 350 degrees. Brown the butter over medium heat, stirring and watching it to make sure you don't take things too far. When the butter is frothy and sort of beer-colored, remove from heat to a measuring cup to ensure it doesn't burn. You should end up with around 1/4 cup of brown butter.
- While your butter cools, whisk together sugar, banana, egg, yogurt, and liquid flavorings, whatever they may be. Whisk in butter, followed by dry ingredients
- Pour into a greased loaf pan and bake for 40 minutes to an hour. When a toothpick (or a spaghetti noodle if you're fancy like me) comes out clean, remove pan to cooling rack. Let cool in pan for 10 minutes, then turn out to the rack to finish cooling.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.