This isn’t just some ordinary bananananananana bread, it’s
browned butter .
bourbon ..
pecan …
banana bread ….
with caramel pieces …..
And it is deeeeeeelicious.
Ingredients
2 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
4 tablespoons unsalted butter, cut to small-ish pieces
3 tablespoons bourbon
1 egg
1 cup very ripe mashed banana
1 cup chopped pecans
3/4 cup chopped soft caramel candies (I used the Craft Caramel Bits)
Directions
Preheat your oven to 350F. Prepare two parchment or foil slings for two 8 x 4 inch loaf pans or one 9 x 5 inch pan. Spray generously with baking spray and dust with flour.
While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and let cool for a few minutes.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, bourbon, egg, and mashed banana and stir well. Stir in the toasted nuts and chopped caramel.
Divide the batter evenly between the two pans, or fill the larger pan to 3/4 full (you may have a little batter left; do not overfill) and bake for 40-45 minutes for the smaller pans or 50-55 minutes for the larger, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack to cool completely.
