Happy April fans and friends! Hope we are settling in to the warmer (but not quite warm yet) weather. I know I am. And although warm weather can bring better juju to your days, I cant say mine have been absolutely stress free, all in spring, happy happy vibes....yet. I know those days will come soon. This winter has been tough. I know many of you may feel this way too. It was long and cold, as most winters tend to be, however, this one was longer, or *felt longer at least. Anyways, this week has been me recovering from a cold, working my bum off, repairing some car stuff, and my mom texting me "Good Morning.... I'd like for you to pay for your phone and your car insurance." I don't know, maybe that is what they call being an "adult", but, it just feels like it all happened this week. Stressed. Not going to get into this too much farther but warm weather indicates summer is near and that like weighs in on ya know, being 23 years old and "body image" and BIKINIS. So, here is this Banana bread.
I cannot take full credit on this banana bread- My fav millenial NYT cooking girl, Alison Roman is the inspiration. I took her recipe, which was FABULOUS and zhoosh-ed (/ZHo͝oSH/-ed) it up ( to an already zhooshe-ed banana bread) -Thank You Urban Dictionary! Adding brown butter, a little espresso powder, and some cardamom, here and there, always chaotic in the kitchen.
Therefore (As I sip my rye and ginger with a cherry garnish, I think of me handing my grandmother the same drink and her saying to me * with a heavy bronx accent* " Great coloahh. Sarah" ) I want to let you know....The brown butter is great here , it really adds a depth and nuttiness to the bread. And its denser than the usual, and ever so boring banana bread - It is less of a on the go treat and more of an occasion....
.....Buon Appetito!
Ingredients
1 & 1/2 cups of All Purpose Flour
1/2 cup of any cocoa Powder
1 teaspoon baking powder
1/2 cup granulated sugar
1 cup brown sugar
1/2 cup sour cream or plan full fat yogurt
1 large egg
1 stick unsalted butter ( browned)
1 pinch of salt
1 teaspoon cardamom
1 tablespoon espresso ( or any fine ground strong coffee, like turkish coffee )
4 or 5 very ripe and brown bananas ( frozen works well here )
Browning your butter
Get a small-medium sauce pan on medium heat, add in your stick of unsalted butter and let melt - stirring occasionally . Allow the lactose to separate from the fat , you will see this happening when the butter bubbles up and the fat sits at the bottom . Let cook on medium heat for about 10 minutes or until it browns but does not burn . You will smell the nutty flavor. That is your indicator ! Turn off heat , and set aside to cool fully .
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Banana Bread
If your bananas are frozen , Take them out of freezer to de-frost over night or pop them in the microwave for 15 minutes on a low de-frost setting , Or until mushy and easily pealed. Peel, mash slightly and set aside whole in a bowl. Preheat oven to 350 degrees and take out a 9 x 5 inch loaf pan , spray with cooking spray or butter.
In a medium bowl , whisk the flour , cocoa powder, baking soda, cardamom , espresso powder and salt together ; Set aside
Using an electric mixer or strong mixing arms ( which is my method) , add your brown butter to a medium bowl , making sure to scrape out all the toasted bits from the pot add both sugars and beat until creamy and smooth ( about 2 minutes ) add in your vanilla and your egg . Mix until egg is completely incorporated. Then fold in your yogurt or sour cream until everything is well blended.
Add your mashed bananas to your mixture of wet ingredients - Do not beat the bananas too much , you want them to still very slightly be in tact but also included in the batter .
Add your dry ingredients to your mixture of wet ingredients, slowly making sure there are no dry spots left and dry mixture is well blended . You are done mixing when there are no dry spots and it is light and fluffy . Pour batter into your greased loaf pan . Sprinkle sugar on the top and cut a banana in half , adding it to the top . You can also cut it into thirds or fourths , whatever . Bake for 90 minutes , or until cooked through .
p.s
Alex really liked it . Pictured here:
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