Brown Butter Banana & Strawberry Bread

Brown Butter Banana & Strawberry Bread

Ingredients:

125g unsalted butter, melted and cooled
280g plain flour
150g soft brown sugar
1 tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp sea salt
2 eggs
1 tsp pure vanilla extract
3 large ripe bananas, mashed
60g Greek yoghurt
200g strawberries, plus 1 strawberry thinly sliced

Method:

Place a rack in the centre of the oven and preheat to 180 C. 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 heat 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, bicarbonate of soda, salt, and cinnamon. In a medium bowl, whisk together eggs, vanilla extract, and yogurt. 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. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre 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.

Recipe adapted from Joy the Baker.