Browned Butter Banana Bread with Frangelico and White Chocolate Chips. Why, yes. Yes, I did just put browned butter and booze in my banana bread, then stirred in some white chocolate. But I used whole wheat flour (the white kind), if that redeems me.
I knew this would happen. The banana bread, I mean. You see, my daughter, who hates bananas, moved away to college. I’ve sent her two care packages already (okay, it was supposed to be one, but it didn’t all fit), so I don’t feel guilty baking this while she’s gone. I’ve made this twice already.
In fact, I just might embark on a bananapalooza to console myself. Oh, and I guess we’ll be eating lots of beans, mushrooms and asparagus, since she despises those too. (Don’t worry, Guys. I promise not to combine them with bananas.)
But, this bread. This banana bread is oh-so-good. It’s dense and moist, with nice banana and cinnamon flavors, plus a hazlenut accent, thanks to the Frangelico. The white chocolate provides a subtle sweetness that goes really well with the other ingredients. I use the Ghirardelli brand of white chocolate chips, since they don’t have any hydrogenated oils. (I have no affiliation with either Frangelico or Ghirardelli.)
Do you have a favorite banana bread recipe? We didn’t, until now.
(Recipe Source: Cooking with Mamma C)