Brown Butter, Brown Sugar, Banana Bread w/Milk Chocolate Chips & Almond Butter Swirl. What more is there to say? It’s delicious.
I did it again. I visited an amazing blog on an empty stomach and paid the price with a delicious loaf of bread.
It all started when I asked if I could have a second blog during the Blogger CLUE challenge for January. I thought it would be a hoot to get to know another new friend and spend time wandering through her world.
For the second one, I was given Anna of Anna Dishes. Lucky, lucky me. You see, Anna is my favorite kind of food fanatic; the kind that runs the gamut in cooking; from decadent sweets (like I found) to paleo and vegan cooking. I was hooked the moment I landed on her page and saw the Brown Sugared Tenderloin.
I landed on the Brown Butter, Brown Sugar, Banana Bread w/Milk Chocolate Chips & Almond Butter Swirl because it used brown butter and milk chocolate chips, two things that go over well in our house.
And over well, it went. My biggest hurdle was going to be Hubby, and I have to tell you, he even went into his first piece been informing me that he probably wouldn’t like it because it was banana bread.
Ha! Did he get proven wrong. He loved it. I have to admit, even though I’m not a chocolate fan, I really enjoyed it too. The brown butter adds such a nutty flavor, one that’s totally enhanced by the nut butter. Which, by the way, enabled me to sneak nuts into Sophie’s banana bread. It was a total win on that count.
This is a keeper of a recipe. Even though my bread got a little dark, it was absolutely delicious.
- ½ Cup Brown Butter (1 stick)
- 1 Cup Brown Sugar
- 2 Beaten Eggs
- 3 Ripe Bananas- mashed
- 1 Cup Cake Flour
- 1 Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 3 Tablespoons Buttermilk
- 1 Teaspoon Vanilla
- ½ Cup (or more) Milk Chocolate Chips
- 2 or 3 Tablespoons Almond Butter
- Preheat oven to 350 degrees. Grease and flour a loaf pan.
- To make the brown butter you need a silver colored or metal bottomed pan. It is hard to judge if you use a non stick, dark pan. Turn burner to medium heat and melt stick of butter, stirring regularly. Cook until the butter turns a rich caramel color. It should render a nutty aroma- amazing!
- Beat together the brown butter and the brown sugar . Add the eggs and bananas. Mix well, but don’t over mix- there will be lumps from the banana. Add sifted dry ingredients, buttermilk and vanilla. Combine until mostly smooth. Add in almond butter and distribute evenly. Finally, add the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for an hour. Check with a wooden skewer or toothpick. It should come out almost totally clean. You should be able to see that the bread is still moist but is golden on the outside. Check the top of the bread at about 40 minutes, if it starts to get too golden, you can place a piece of foil over it for the remainder of the cooking time.
As you know from the last two second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game.
I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet
- Cherry and Cream Pavlova from Ramona of Curry and Comfort
- Pomegranate Champagne from Christy of Confessions of a Culinary Diva
- Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen
- Baked Ziti from Azmina of Lawyer Loves Lunch
- Maple, Caramel, Golden Sugar Blondies from Kelli of Kelli’s Kitchen
- Strawberry Champagne Cocktail from Stacy of Food Lust People Love
- Milky Way Martini from Aly of Cooking in Stilettos
- Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch
- Peach Buckle from Anna of Anna Dishes
- Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm
- Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies
- Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of girlichef
- Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake
- Blood Orange Margaritas from Liz of That Skinny Chick Can Bake
- Mini Cinnamon Rolls from Kate of Kate’s Kitchen
- Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines
- Cardamom White Chocolate Panna Cotta from Debra of Eliot’s Eats
- Savory Clafoutis from Christiane of Taking On Magazines
- Sparkling Mojitos from Heather of girliChef