Banana bread with nuts and brown butter
Difficulty level: very easy
Servings 8 people
Ingredients
- 120 g butter soft molded Charentes-Poitou AOP Grand Fermage
- 3 bananas very ripe + 1 for decoration
- 2 eggs
- 100 g sugar cane
- 1 pinch flower of salt
- 200 g flour
- 1 bag yeast chemical
- 60 g nuts crushed
Instructions
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Preheat the oven to 180°C.
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Start by preparing the browned butter: melt the Charentes-Poitou AOP Grand Fermage soft molded butter in a small saucepan over medium heat. Continue cooking, stirring regularly, until it turns golden brown.
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Remove from heat and let cool.
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In a large salad bowl, mash the ripe bananas with a fork until you obtain a coarse puree.
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Add the eggs, cane sugar and fleur de sel. Mix. Incorporate the sifted flour and yeast, gently lifting the mixture. Pour in the warmed brown butter, add the chopped walnuts and mix one last time without overworking the dough.
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Pour into a previously buttered cake mold. Cut the remaining banana in half lengthwise and place it on top for decoration. Bake for 45 minutes.
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Check the cooking with the tip of a knife: it should come out clean.
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Leave to cool for 10 minutes before unmolding.
Good to know
Browned butter is a simple technique that reveals all the richness of Charentes-Poitou AOP butter. Its supple texture and complex aromas, resulting from slow maturation, allow it to caramelize magnificently when cooked. Don’t skip this step, it’s what makes all the difference!
© Grand Fermage
