Brown Butter Sugar Cookie Banana Bread (Print version)
Moist banana bread swirled with sugar cookie flavor and nutty brown butter, finished with festive sprinkles for a holiday-ready treat.
# Ingredients:
For the banana bread
01 -
1/2 cup (115 g) unsalted butter, for browning
02 -
3 very ripe bananas, mashed (about 1 1/2 cups)
03 -
1/2 cup (100 g) granulated sugar
04 -
1/2 cup (100 g) packed light brown sugar
05 -
1 large egg, room temperature
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon almond extract
08 -
1/3 cup (80 ml) whole milk
09 -
2 cups (250 g) all-purpose flour
10 -
1 1/2 teaspoons baking powder
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon salt
For the sugar cookie ripple
13 -
1/2 cup (about 50 g) crushed sugar cookies (4 to 5 cookies)
14 -
2 tablespoons brown butter, reserved from above
15 -
1 tablespoon granulated sugar
16 -
2 tablespoons rainbow sprinkles (optional)
# Instructions:
01 -
Melt the butter in a light-colored saucepan over medium heat. Swirl the pan occasionally. After 4 to 6 minutes the butter will foam, then the milk solids will turn golden brown and smell nutty. Immediately pour into a heatproof bowl, scraping the pan, and let cool for 10 minutes.
02 -
Stir the crushed sugar cookies with 2 tablespoons of the brown butter and 1 tablespoon granulated sugar until the mixture resembles wet sand. Set aside.
03 -
In a large bowl, mash the bananas until mostly smooth. Whisk in the cooled brown butter, both sugars, the egg, vanilla, almond extract, and milk until combined.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet mixture and stir until just combined. Do not overmix.
05 -
Pour half the batter into a greased 9-by-5-inch loaf pan. Sprinkle half the sugar cookie ripple over the surface. Add the remaining batter, then the rest of the ripple. Use a butter knife to swirl gently. Top with sprinkles if desired.
06 -
Bake at 350°F (175°C) for 55 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
# Good to know:
01 -
Best served at room temperature or slightly warm.
02 -
Slice with a serrated knife for clean cuts.