Now for the main event! Monday was all about freezing your excess produce. Today is another tip for stretching your grocery budget and saving overripe fruit from the trash or compost bin.
This recipe is also super easy in that you can prep everything in one bowl. Fewer bowls mean less to clean...woot woot! You're also saving on your water bill, which is a plus.
If you're looking to earn some major brownie points, slice some of this glorious bread for breakfast in bed. Feel free to substitute the glass of milk for a steaming cup of coffee or your favorite brunch beverage.
Just be sure to leave a note saying "do not eat" if you bake it the night before and want to take a picture in the morning :)
Banana Nut Bread with Strawberries, Brown Butter, and Bourbon
6 oz (1 and 1/2 sticks) butter, reduced to 4 oz or 1/2 cup of brown butter
2 bananas3/4 cup brown sugar
1 teaspoon vanilla
2 teaspoons bourbon (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 cup buttermilk
2 cups flour
3/4 cup diced strawberries (3 good-sized strawberries)
1/2 cup chopped nuts (I used walnuts)
1 strawberry sliced thinly
Preheat oven to 350*. Grease or butter a loaf pan and set aside.
Brown your butter - per Joy the Baker
Basically, you melt butter in a saucepan over medium heat. As the butter heats up, it will begin to foam and crackle. Once the crackling stops, the butter will start to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the heat and transfer the butter to a small bowl. This will stop the cooking process and prevent the butter from burning. Set aside to cool.
With a wooden spoon, mash the bananas and cooled brown butter in a large bowl.
Mix in the brown sugar, eggs, vanilla, and bourbon.
Add the spices and sprinkle the mixture with the baking soda and salt. Pour in the buttermilk, mixing everything well.
Add the flour, making sure to scrape the bottom of the bowl while mixing. You don't want to find any surprise pockets of flour.
Last, fold in the diced strawberries and nuts. Try not to over work the mixture or else the bread will turn out dense.
Pour the mixture into the buttered/greased loaf pan. Top with the thinly sliced strawberries.
Bake the bread in the oven for 50 to 60 minutes, or until the tester comes out clean.
Cool bread in the pan on a wire rack. Remove bread from pan once cooled completely and then slice away!