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Brown Butter & Bourbon Recipe below!
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
2 eggs, lightly beaten
1½ cups mashed ripe bananas
(3 to 4 large)
1 cup packed brown sugar
½ cup vegetable oil
1 to 2 Tbsp. bourbon
½ cup chopped toasted pecans
Browned Butter Icing (see recipe below)
Preheat your oven to 350°F and lightly grease the bottom and about ½ inch up the sides of a 9x5-inch loaf pan. In a large mixing bowl, combine the first five ingredients (up to the salt). Create a well in the center of the dry mixture and set it aside.
In a medium bowl combine next five ingredients (through bourbon).
Pour the egg mixture into the flour mixture all at once. Stir gently until just combined; the batter should remain slightly lumpy. Carefully fold in the pecans. Transfer the batter into the prepared loaf pan, spreading it evenly.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. To prevent overbrowning, loosely cover with foil during the last 15 minutes if needed. Let the baked item cool in the pan on a wire rack for 10 minutes, then carefully remove it from the pan to finish cooling.
Allow to cool completely, then drizzle with Browned Butter Icing before serving. Yields 1 loaf (10 slices).
BROWNED BUTTER ICING In a small saucepan, melt â…“ cup of salted butter over low heat. Cook gently, stirring frequently, until the butter develops a light golden-brown hue, approximately 7 to 10 minutes. Once it reaches the desired color, remove it from the heat.
In a medium bowl combine 1½ cups powdered sugar, 2 Tbsp. maple syrup, and ½ tsp. vanilla.
Add the browned butter. Whisk until Add the browned butter. Whisk until smooth. Gradually add enough bourbon, about 2 to 3 Tbsp., to reach drizzling consistency.
PER SLICE 303 cal., 14 g fat (4 g sat. fat), 33 mg chol., 202 mg sodium, 2 g carb., 1g fiber, 28 g sugars, 3 g.
