The more you will bananas to ripen, the slower they will ripen. It's a scientific fact. No, really, I proved it. These bananas must have wanted to be baked only when there was a blizzard outside and so be it. I had wanted to make banana bread all week and finally my bananas were nice and ripe today. There are so many recipes out there, I was getting a bit confused as to which one to follow. Some seemed so simple, others I didn't have all the ingredients to. If you have a fantastic recipe for banana bread, please send it to me! I ended up following this one (it came out a bit more dense than I like), as I'm a total sucker for brown butter. It's a bit high maintenance, but I had the time today. I added pecans and chocolate chips because, well, oh you don't need a reason. It's not too sweet as banana breads come, which can be a good thing, but if you like your bread sweeter, add some more sugar, or use sweeter chocolate. I used dark chocolate chunks because I've sort of had a crush on them lately, but any kind of chocolate would work.
6 T butter
2 c flour
1 1/2 c mashed, ripe bananas
2 T bourbon (optional)
2/3 c brown sugar
2 eggs
1 t baking soda
1 t vanilla
pinch of salt
dash of cinnamon, nutmeg, ground ginger (or garam masala)
1/2 c plain yogurt or sour cream (in banana bread? OK)
Melt the butter in a pan until it bubbles and develops brown specks. Set aside to cool. Mix eggs, vanilla, yogurt, bananas, bourbon and butter together in a small bowl. Mix all dry ingredients together and slowly incorporate wet ingredients. Stir in nuts and chocolate if you desire. Pour into greased loaf pan and bake (350) for about 45 minutes - I had to cover with foil halfway through as the top got brown but the center wasn't done.
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