Our banana bread has soft, delicate and full of flavour closed-knit crumb and thicker, bread-like skin. There is no yogurt or sour cream in this banana bread. Soft and moist texture is achieved by reverse creaming (super easy and quick technique, where you combine dry ingredients first and then add butter and the rest of ingredients). The flavour is a mix of few things: brown butter, ripe bananas mixed with molasses, mix of brown and white sugars and a hint of pepper and nutmeg.
Preparation takes 10 minutes longer (browning of butter) than your regular go-to banana bread. The bread will not puff up dramatically. In return though, you get delicate, melt-in-your-mouth crumb texture, lovely flavour and thicker, buttery skin on the outside.
For a good bake:
- Use ripe bananas and make sure all ingredients are at room temperature (especially bananas).
- Browning butter - in our banana bread we use golden/brown butter, 8-10 minutes of cooking will give you the desired colour. For more flavour we are using golden speckles too (no need to strain browned butter - use it all, scrape the bottom of the pan to mix it in with melted butter). Watch not to burn the butter when browning. Browned butter blends in lovely with ripe bananas bringing out sweetness and adding subtle nutty notes. It also will give the outer skin of your bread a subtle shine.
- Don’t over-mix ingredients. Mix only until ingredients are combined
- Reverse creaming - it's a simple technique where dry ingredients are mixed first and then butter and the rest of ingredients are added. What’s the benefit of using it here? Butter provides a ‘coating’ to all the dry ingredients. This will prevent flour from releasing too much gluten when other ingredients are added. If you don’t over-mix ingredients you will get beautiful, delicate texture. In this quick method, baked goods are not puffing up that much but in return you will get lovely, closed-knit crumb. Also - in this bake, it helps to create thicker, buttery skin.
- Storage - if you want to keep the thicker skin for few days - don’t cover your banana bread with kitchen towel, don't store in closed compartments. When slicing - cut bread in half, slice and when done serving combine both halves so that the crumb is not exposed. Store at room temperature, uncovered. That way, the skin will keep it’s buttery crunch. Cut slices using bread knife. This banana bread will keep fresh and moist for 3-4 days.
Bruni Bakery Banana Bread Recipe
Yield: 12 servings
Prep: 25min + 60-70min baking
Tin: 10cmx20cm (2lb/900g loaf tin)
- 3 ripe bananas - 400g with skins (280g mashed), room temperature
- 30g molasses or treacle
- 2 tsps vanilla extract
- 227g unsalted butter
- 250g all-purpose flour
- 50g rye or wholemeal flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2/3 tsp ground nutmeg
- 1/4 tsp ground black (or white) pepper
- 250g caster sugar
- 50g light brown sugar
- 3 large eggs, room temperature
- 1 and 1/4 tsp coarse sea salt (use 1/2 tsp if using table salt)
1. Preheat the oven to 180C (160C fan forced). Brush tin generously with butter and line the bottom with parchment paper.
2. Prepare bananas: Finely mash (or blend) ripe bananas mixed with molasses and vanilla extract.
3. Brown butter: In a medium pot, over medium heat, brown butter - cook butter for 8-10 minutes. It will be ‘noisy’ at first and after some 5-6 minutes the butter will become ‘silent’, that’s how you know that milk solids started cooking (eventually, these will settle on the bottom of the pan creating little golden/brown speckles). Cook for another 2-3 min until golden brown (little speckles will set at the bottom of the pot and brown - that’s your nutty flavour, watch not to burn but don’t stir excessively). When ready, scrape the golden bits from the bottom of the pot and mix with the rest of butter (you don’t need to strain - use everything). Set aside to cool.
4. Combine: Sift into your main mixing bowl flours mixed with baking powder, baking soda, ground nutmeg, ground pepper. Whisk in white and brown sugars. Add browned butter and mix briefly until combined. In a separate bowl beat eggs with coarse sea salt until fluffy (2-3 minutes). Add banana mixture to flour/ butter mixture, mix briefly. At the end, add fluffy eggs and mix only until combined. Transfer batter to the baking tin.
5. Bake at 180C (160C fan forced) for 60-70 minutes. Cool in the tin for 15 minutes, then run thin knife around edges and transfer to the cooling rack. Cool for 2 hours - for the crumb to set.