Rye Banana Bread
Ingredients
For the rye banana bread:
- 70 g walnuts
- 120 g all-purpose flour
- 90 g rye flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 50 g granulated sugar
- 90 g brown sugar
- 2 large eggs
- 110 g neutral oil
- 265 g overripe mashed bananas about 3 medium bananas
- 120 g whole greek yogurt
- 2 tsp vanilla extract
- 2 ½ tsp turbinado sugar optional
For the whipped maple brown butter:
- 226 g unsalted butter room temperature
- 75 g real maple syrup
- 1 tsp vanilla extract
- ¼ tsp maple extract optional
- ½ tsp kosher salt
Instructions
For the banana bread:
- Preheat the oven to 325°F and grease a 9 x 5” loaf pan with butter. Set aside.
- In a pan over medium-low heat, toast the walnuts until warm to the touch and fragrant. Remove from the pan and allow to cool for five minutes. Give them a rough chop and set aside.
- In a large bowl, sift together the all-purpose flour, rye flour, baking powder and soda, cinnamon, nutmeg, and kosher salt. Add the walnuts and stir until the walnuts are evenly distributed throughout the flour mixture. Set aside.
- In a separate bowl, whisk the sugars and eggs together until well combined.
- Add the oil and whisk until the oil is well incorporated.
- Add the mashed bananas, yogurt, and vanilla to the egg mixture. Whisk until all of the ingredients have been thoroughly combined.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not over mix the batter, as agitating the gluten in the all-purpose flour will make the bread chewy.
- Evenly pour the batter into the greased loaf pan and sprinkle the turbinado sugar evenly over the top.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. Allow the bread to cool in the pan for 15 minutes. Then, place it on a cooling rack and allow to rest for another 30 minutes before slicing into it. In the meanwhile, make the whipped maple brown butter.
For the whipped maple brown butter:
- Prepare a large bowl with an ice bath and place a smaller bowl on top of the ice bath. Set aside.
- In a pot over medium heat, melt the butter. With a heat proof spatula or wooden spoon, stir the butter frequently as it begins to brown. The butter will begin to melt and foam, then the foam will form smaller bubbles. As the butter begins to emit a nutty aroma, continue to cook and stir the butter, until the butter develops a brown color. Remove from the heat and immediately transfer into the small bowl on top of the ice bath.
- Stir in maple syrup, vanilla extract, maple extract, and kosher salt.
- Whisk the butter constantly until it reaches a whipped consistency and is lighter in color.
- Serve with a slice of rye banana bread or any other bread of your choosing. Store the rest in an airtight container. It should keep in the fridge for about a week.