Banana Bread with Browned Butter and Chai Nut Crumble - photo 1
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Banana Bread with Browned Butter and Chai Nut Crumble

Cakes and Bakes Desserts Breakfasts 120 min Medium 10 wyświetleń ~45.09 PLN - (0)
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Description

This is not your ordinary banana bread. It is a refined, deeply aromatic version that will take you to a whole new dimension of flavor. The secret is browned butter (beurre noisette), which gives the batter an extraordinary nutty-caramel taste. Instead of just cinnamon, we used a rich blend of chai spices – cardamom, ginger, cloves, and nutmeg – that create a warm, comforting composition. The moist and delicate interior, full of the sweetness of ripe bananas, contrasts with the crunchy, buttery crumble topped with toasted pecans and oats. This bread is the perfect bake for a lazy breakfast, an elegant afternoon tea, or simply as a comfort on a chilly day. Serve it warm, with a bit of butter, to fully appreciate its richness. It looks as impressive as it tastes – the golden top with abundant crumble catches the eye and promises unforgettable culinary experiences.

Ingredients (18)

Servings:
10
  • Mąka pszenna typ 450 lub 500 300 g
  • Butter 145 g
  • Ripe bananas 3 szt.
  • Eggs 2 szt.
  • Muscovado brown sugar 150 g
  • Greek yogurt 60 g
  • Pecan nuts 50 g
  • Mountain oats 25 g
  • Baking soda 5 g
  • Baking powder 2 g
  • Vanilla extract 1 łyżeczka
  • Ground ginger 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 6 g
  • Ground cardamom 2 g
  • Ground nutmeg 1 łyżeczka
  • Ground cloves 1 g
  • ✨ Opcjonalne
  • Maple syrup 30 ml
💰 Szacowany koszt dania: ~45.09 PLN (4.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the crumble

1

In a medium-sized bowl, combine the dry ingredients for the crumble: 50g of all-purpose flour, 25g of oats, and 2g (1 teaspoon) of cinnamon. Mix them thoroughly with a fork to distribute evenly.

Ingredients: Mąka pszenna typ 450 lub 500, Mountain oats, Ground cinnamon
Use a bowl that gives you the freedom to mix the ingredients. Thoroughly mixing the dry ingredients at this stage will ensure a uniform consistency of the crumble.
2

Add 30g of cold butter, cut into small cubes. Using your fingertips or a pastry cutter, quickly rub the butter into the dry ingredients until the mixture resembles wet sand. Do not rub for too long to prevent the butter from melting. Finally, add 50g of coarsely chopped pecans and gently mix. Place the bowl with the crumble in the refrigerator while preparing the dough.

Ingredients: Butter, Pecan nuts
The key is cold butter and quick work – this will ensure the crumble is crunchy and not compacted. Chilling it in the fridge will prevent it from melting immediately on the dough during baking.

Preparing browned butter

3

In a small saucepan with a light bottom, place 115g of butter. Heat over medium power, allowing it to melt and then start to foam. Stir occasionally. After about 5-8 minutes, the foam will subside, and brown specks (these are milk solids) will begin to appear at the bottom. The butter will take on an amber color and start to smell intensely of nuts. As soon as you notice this, immediately remove the saucepan from the heat and pour the butter (along with the brown specks) into a large, heatproof bowl to stop the burning process. Set aside to cool slightly.

Ingredients: Butter
Using a saucepan with a light bottom is key to controlling the color of the butter. Be careful, the process from browning to burning is very quick! Don't leave the stove. The brown bits are the essence of flavor, do not strain them out.

Preparing the dough

4

Preheat the oven to 175°C (fan) or 180°C (top-bottom). Prepare a loaf pan measuring about 23x13 cm. Grease it thoroughly with butter and dust with flour, or line it with baking paper, leaving longer edges hanging over the sides to make it easier to remove the bread.

Preparing the pan is important to prevent the cake from sticking. Lining it with parchment paper is the safest method that ensures easy removal of the baked good without damage.
5

In a separate bowl, mash 400g of bananas with a fork or potato masher. Leave a few larger pieces for better texture. The riper the bananas, the easier they are to mash and the sweeter the cake will be.

Ingredients: Ripe bananas
Do not use a blender to mash the bananas, as it can make the batter too thick and rubbery. Hand mashing is the best method.
6

In a bowl with slightly cooled browned butter, add 150g of muscovado brown sugar. Using a whisk, vigorously mix for about a minute until the sugar partially dissolves and the mixture is smooth.

Ingredients: Muscovado brown sugar
Make sure the butter is not hot so it doesn't cook the eggs that you will add in the next step. It should be warm enough to dissolve the sugar.
7

Crack the eggs, one by one, mixing thoroughly with a whisk each time until fully combined. Then add 60g of Greek yogurt, 5ml of vanilla extract, and optionally 30ml of maple syrup. Mix everything into a smooth, liquid batter.

Ingredients: Eggs, Greek yogurt, Vanilla extract, Maple syrup
Adding eggs one at a time ensures better emulsification of the fat, which translates to a better cake structure. All wet ingredients should be at room temperature.
8

In a third, large bowl, combine all the remaining dry ingredients: 250g all-purpose flour, 5g baking soda, 2g baking powder, 2g salt, and all the chai spices (4g cinnamon, 2g cardamom, 2g ginger, 1g nutmeg, and 1g cloves). Whisk them together thoroughly to aerate and evenly distribute the leavening agents and spices.

Ingredients: Mąka pszenna typ 450 lub 500, Baking soda, Baking powder, Salt, Ground cinnamon, Ground cardamom, Ground ginger, Ground nutmeg, Ground cloves
This step is very important! Thoroughly mixing the dry ingredients prevents clumps of baking soda or powder from forming in the dough, which could ruin the flavor.
9

Pour the mixture of dry ingredients into the bowl with the wet ingredients. Using a rubber spatula or wooden spoon, mix very gently and only until the ingredients are combined. There may still be small streaks of flour at the bottom - that's okay.

THE MOST IMPORTANT MISTAKE TO AVOID: Overmixing. This causes gluten development and makes the bread tough and chewy. Mix as briefly as possible!
10

Add the mashed bananas to the mixture. Now, also using a spatula, make a few gentle movements to fold the bananas into the batter. Stop mixing as soon as the ingredients are combined.

Gentle mixing at this stage will preserve the air bubbles in the batter, which will result in its fluffiness.

Baking

11

Pour the prepared batter into the prepared loaf pan and smooth the top with a spatula. Take the crumble out of the fridge and evenly sprinkle it over the entire surface of the batter, pressing down lightly.

Do not press the crumble into the dough too hard; just enough for it to lightly adhere to the surface. Even distribution will ensure a crispy crust all over the bread.
12

Place the pan in the preheated oven and bake for 55-65 minutes. After about 40 minutes, check the top – if the crumble is browning too quickly, loosely cover the pan with aluminum foil and continue baking. To check if the bread is done, insert a wooden skewer into the center – it should come out clean or with a few moist crumbs, but without any raw dough.

Every oven bakes differently, so start checking the cake with a skewer after 50 minutes. Covering it with foil will prevent the top from burning while the center continues to bake.
13

Remove the bread from the oven and let it cool in the pan on a metal rack for 15-20 minutes. After this time, using the edges of the parchment paper, carefully remove the bread from the pan and leave it on the rack to cool completely.

Cooling in the mold is important for the bread to stabilize its structure. Removing it too early can cause it to crumble. Completely cooling on a rack prevents the bottom from steaming.

Fun Fact

💡

Banana bread gained immense popularity in North America in the 1930s during the Great Depression. Housewives, not wanting to waste overripe bananas, which were a costly commodity at the time, began adding them to cakes. The rise of baking powder and baking soda during this period also contributed to its success.

Best for

leniwe śniadanie podwieczorek do kawy słodka przekąska domowe przyjęcie

Tips

🍽️ Serving

It tastes best slightly warm, sliced into thick pieces. It can be served with a dollop of butter that will melt on the warm cake, or with mascarpone cheese. It pairs perfectly with a cup of strong coffee, Earl Grey tea, or spiced chai tea, which will enhance the spices in the cake. For a dessert version, serve a slice with a scoop of vanilla ice cream and drizzle with caramel sauce.

🥡 Storage

Store in an airtight container or wrapped in plastic wrap at room temperature for 3-4 days. In the refrigerator, it will stay fresh for up to a week. The bread is great for freezing – slice it, wrap each slice individually in plastic, and place in a zip-lock bag. It can be stored in the freezer for up to 3 months. Thaw at room temperature or heat in a toaster/oven.

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