What to do with super ripe bananas? Banana bread of course! As per usual, I wanted to kick it up a notch, so I added 2 things: browned butter and chestnuts. Since this was going to be for me, I used whole grain flour and no sugar, but I’m sure they’ll be just as tasty with regular flour and sugar. Another thought: all butter should be browned butter! Making the browned butter was incredible - it made my mouth water and kitchen smell like toffee happiness!
Check out the verdict at the end of the post!
|Left: chestnuts in shell; Right: shelled chestnuts|
|Browned butter after cooling.|
Chestnut Browned Butter Banana Bread
¼ cup butter
4 ripe bananas
1 ½ cups flour (I used ½ cup each of whole wheat, spelt, and cake flour)
¼ teaspoon salt
1 teaspoon baking soda
½ cup chopped chestnuts (I used shelled chestnuts, but you can roast and peel your own!)
1. Make browned butter by heating up butter in a small saucepan over low heat. Swirl pan frequently as it bubbles gently. The butter is finished when it darkens in colour and smells like toffee. Place in a bowl and cool.
2. Preheat oven to 325 degrees. Line loaf pan with parchment paper or grease and flour.
3. In a small bowl, mix flour, salt and baking soda. Set aside.
4. In a large bowl, mash bananas. Add egg and butter. Mix.
5. Add the chopped chestnuts and mix.
6. Add the flour mixture and mix until just combined.
7. Pour into pan and bake for 65 minutes, or until toothpick comes out clean.
8. Cool on rack before slicing.
* If you prefer a sweeter banana bread, add ½ cup of sugar at step 4.
|Left: Chestnuts before chopping|
Verdict: This recipe created a moist bread that was flavourful and not too sweet. The chestnuts gave it a soft chewy texture that I loved. These are a great snack!