September 13, 2011

Brown Butter Banana Bread

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Ah, the alliteration!

I had to get that off my chest. Despite my love of bookish matters, I promise not to spend an entire post acting like the literary devices fangirl that I am. Some of you like-minded readers would undoubtedly think it was the greatest grouping of words the English language has ever seen, but some of you would immediately groan and exit the page, causing you to miss out on the glorious beauty that is Brown Butter Banana Bread. Therefore, today I shall set my obsessions aside for chocolate chips and the greater good.

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This batch of soft, yummy banana bread was born out of a truly frightening experience that befell me this past weekend…I had no butter. For two and a half days this recipe lingered in my mind, filling my head with thoughts of nutty, brown butter, gently sweet bananas, and pops of chocolate chips.

I was taunted by the bunch of perfectly overripe bananas sitting on my kitchen counter, knowing that for each day I let them linger, they were cultivating countless hidden bruises to spite me. When the day finally arrived that butter once again entered my house, I peeled them with more than a little trepidation. As someone who had never tried to make banana bread with darkly speckled, super ripe bananas before, I mentally prepared myself for the inevitable hideous surprise awaiting me.

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But there was no hideous surprise awaiting me. Underneath the mottled peels of those bananas there was nothing but soft, smushy, blemish-free fruit. In an instant, they were mashed into pureed perfection.

I was more flabbergasted than when I passed Chemistry class.

As of this moment, I am officially a believer in the ripe banana method. I will distribute flyers and wear a badge. I will create a school club for it and hand out banana bread samples at freshman orientation. Where I used to scoff at the idea and wrinkle my nose at the unattractive banana peels, I now understand what so many people have been talking about. It really does make the whole process delightfully easy.

And like I said before, there’s brown butter and chocolate chips.

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Grab the recipe over at Joy the Baker. All I did differently was swap the strawberries for chocolate chips. If my strawberries hadn’t gone bad, I wouldn’t have changed a thing, because this business is yumsville all around.

7 comments:

  1. You passed chem?! Tell all! Have my second year biochem exam on Thursday (I've never done any chemistry, or biology for that matter, even at high school, let alone first year but convinced them to let me in so I don't have to wait around until next year to move further on in the degree). I may have bitten off more than I can chew...

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  2. I wouldn't exit the page! Literary devices don't deter me...I love them as well. Haha. And I'm certainly not deterred by brown butter banana bread. Holy cow, that sounds too good!

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  3. these looks fluffy and well-made... Unlike mine :D would use this recipe....

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  4. @Sasa: Indeed I did! I really don't know how I made it through, but I think it had a lot to do with making sure I knew the basic concepts through and through before building upon them with more complicated stuff. Usually I don't like having to backtrack to make sure I know something, but in science-y areas, it's a must. Good luck with your class!!

    @Katie: Yay for literary devices! :D

    @Jesica: hehe Thanks!

    @Monisia: Thank you!

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  5. This looks just amazing! I am excited to start baking with the cooler temps.
    I just love the addition of chocolate chips.

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  6. That is such a frightening scenario you paint - I can't believe you ran out of butter! I usually have about 3 lbs in the frige as you just never know when the craving for baked goods will strike. Glad it gave you time to incubate the idea for this gorgeous b-b-b-bread with those freckly bananas. Yum!

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