PAULA DEEN’S FALL BAKING 102¾ cup unsalted butter
¾ cup fi rmly packed light brown
sugar
2 large eggs
2 cups cake fl our, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups mashed ripe banana (about
3 medium bananas)
¼ cup whole buttermilk
2 teaspoons rum extract (optional)
½ cup chopped walnuts
- In a small saucepan, melt butter over
medium heat. Cook, stirring occasionally,
until butter turns a medium-brown color
and has a nutty aroma, about 10 minutes.
Strain through a fi ne-mesh sieve into a
small bowl, discarding solids. Let cool
to room temperature. Refrigerate until
butter has solidifi ed but is not cold, about
30 minutes. - Preheat oven to 325°. Spray a 10x5-inch
loaf pan with baking spray with fl our.
3. In a large bowl, beat browned butter
and brown sugar with a mixer at medium
speed until creamy, 2 to 3 minutes,
stopping to scrape sides of bowl. Add
eggs, one at a time, beating well after
each addition.
4. In a medium bowl, sift together fl our,
baking powder, baking soda, and salt.
In a small bowl, whisk together mashed
banana, buttermilk, and rum extract
(if using). With mixer on low speed,
gradually add fl our mixture to butter
mixture alternately with banana mixture,
beginning and ending with fl our mixture,
beating just until combined after each
addition. Stir in walnuts. Spoon batter
into prepared pan.
5. Bake until a wooden pick inserted in
center comes out clean, 45 to 50 minutes.
Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a
wire rack. Store in an airtight container
for up to 3 days, or wrap tightly in plastic
wrap, and freeze for up to 3 months.
Browned Butter
Banana-Walnut Bread
Makes 1 (10x5-inch) loafThebrowned butter in step 1 can be prepared
andrefrigerated for up to 3 days. If making it in
advance,letit soften before proceeding with recipe.Kitchen Tip