brown butter cherry coconut banana bread

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Okay, so THIS is my last post at the old place, I promise. We are moving to a new place this Thursday. It has a bigger kitchen, but the lighting isn’t as good as this place. Oh well.

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A few days ago I learned that Facebook is moving into this neighborhood. 2,000 employees will move into this building, which is just a few doors down from here. Suddenly it makes perfect sense that our landlord would want to tear down this building to build something to cater to all the new workers expected to move here later this year.

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As we were surveying all the stuff in the kitchen that we will pack (today!), I came across a 8 count mini loaf mold pan that I haven’t used. So I thought, why not?

ingredients

6 ounces  unsalted butter, browned*

2 medium bananas, cut into 1-inch slices

1/2 cup granulated sugar

1/2 cup brown sugar

1 and 1/2 cups all purpose flour

1/2 cup semolina flour (can substitute fine corn meal)

1 teaspoon baking powder

3/4 teaspoon sea salt

2 eggs, room temperature

1 tablespoon coconut extract

1/2 cup coconut milk, canned, unsweetened

1/2 to 3/4 cup pitted sour cherries, canned and drained, or fresh

dried unsweetened flaked coconut shavings, toasted, for topping

method

Prepare muffin or mini loaf pan. Grease and flour the mini loaf pan (8 mini loaves), or line a 12 mold muffin pan with paper liners or grease and flour well. Set aside.

Prepare the brown butter. In a small saucepan, heat over medium high heat until milk fats turn brown. This looks like tiny specks in the butter. Remove from heat and pour into a small bowl and scrape bottom of pan to get all the browned milk fat specks into the bowl. Remove three tablespoons of the butter and place into a skillet with the bananas and brown sugar. Set aside the remaining butter in the fridge to cool slightly.

Preheat the oven to 350 degrees F.

Heat the skillet with the bananas, brown sugar, and three tablespoons butter over medium high heat, stirring to dissolve the brown sugar. bring to a boil and let bubble for a few minutes to soften and banana slices. Remove from heat and set aside to cool slightly.

Measure and sift together the all purpose flour, semolina flour, baking powder, and salt, into a medium bowl. Stir with a whisk to combine thoroughly. Set aside.

In a medium bowl, add 1/2 cup granulated sugar and the reserved brown butter. Blend thoroughly with a hand held mixer. Add the eggs, one at a time, and mix thoroughly. Add the coconut extract. Mix. Add the banana mixture and blend well. break down any large chunks of banana with the blender.

Starting with the flour mixture, and alternating with the coconut milk, add 1/3 of the flour mixture, blend on low, add half of the coconut milk, the second third of the flour, the second half of the coconut milk, then finally the last third of the flour mixture, blending between additions.

Divide evenly into pan. Top about 3 cherries per mini loaf or muffin mold. More, if desired. Top with coconut flakes, about 2 tablespoons each.

Bake at 350 degrees F, on center rack of oven, about 25-30 minutes. Use toothpick test. Center needs to be risen and not wet or sunken. Edges will be slightly golden brown. Let sit for five minutes, then carefully transfer to a wire rack to cool completely. Enjoy!

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5 thoughts on “brown butter cherry coconut banana bread

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