Bourbon and brown butter. Just uttering the words puts me in a good mood. Throw in a few really ripe bananas, and you’ll find me in the kitchen making banana bread. Earlier this year I posted a recipe for Better Banana Bread, and it really is better than any I’ve ever tasted or made. I know, you’re wondering why try to improve on something I already like? See, the problem is I fell madly in love with caramelized bananas while creating a Burnt Caramel & Banana Gelato this summer. Then Olga over at Sassy Radish posted a brown butter pound cake recipe. All of her waxing poetic about the taste of browned butter, well, it pushed me over the edge. It was time to take matters into my own hands (and kitchen). The bourbon just happened to be sitting on the counter and it seemed such a happy pairing, so who was I to get in the way?
Brown Butter Bourbon Pecan Banana Bread
serves 8 to 10
Many quick breads are one bowl and don’t require a mixer. That’s probably why they tend to be a bit heavy and dense. This one takes a few extra minutes, but the payoff is a lighter cake flecked with caramelized morsels of banana. And if you prefer an alcohol-free bread, just omit the bourbon.
2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter
3 very ripe bananas
2 large eggs
3/4 cup plus 1 tablespoon brown sugar
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/2 cup buttermilk
2/3 cup toasted, chopped pecans