Banana Bread With Browned Butter, Cardamom and Walnuts Makes 10 servings If you don’t have spotty, ripe bananas on hand, you can improve the flavor of less ripe bananas by roasting them. Simply place unpeeled bananas on arimmed baking sheet and roast at 400 degrees until completely blackened (flipping midway through), 20 to 30 minutes. 7 tablespoons unsalted butter 11/2 teaspoonsgroundcardamom 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup white sugar 1/4 cup brown sugar 1 cup walnuts, toasted and chopped 1 cup cranberries or raisins 3 to 4 very ripe bananas 1/3 cup whole-milk yogurt 1 tablespoon vanilla 2 eggs • Honey-Cinnamon Cream Cheese, for serving, optional (see accompanying recipe) Adjust oven rack to middle position and heat oven to 350 degrees. Liberally grease a 9-by-5-inch loaf pan and dust with flour. Melt butter in saucepan over medium-high heat. Cook, stirring frequently, until nutty and golden brown, 4 to 7 minutes. Remove from heat, add cardamom, and cool for 5 minutes. Combine flour, baking soda, salt and sugars in bowl, then mix in walnuts and cranberries. To cooled butter, add bananas, yogurt, vanilla and eggs; whisk to combine. Fold wet ingredients into dry ingredients until just combined (small pockets of flour are OK). Transfer mixture to greased loaf pan, smooth batter with spatula and bake until firm, golden and just pulling away from sides of pan, 50 to 60 minutes. Allow to cool 10 minutes in pan, then slide out and finish cooling on a wire rack. — Matthew Card PER SERVING: calories: 392; protein: 6.4 grams; total fat: 17.5 grams; saturated fat: 6.4 grams; cholesterol: 59.6 mg; sodium: 231 mg; carbohydrate: 54.9 grams; dietary fiber: 3.2 grams
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