Small-Batch Strawberry Jam
A soft, bright refrigerator jam made from strawberries, sugar, and lemon, with no pectin and no canning.
Preserves1 hr 10 min
Brown Butter Banana Bread
Browning the butter takes five minutes and changes the whole loaf. It adds a toasted, caramel note that plain melted butter can't. Use bananas that are more brown than yellow.
At a glance
- Prep
- 20 min
- Cook
- 1 hr
- Plus
- 15 min cooling in the pan
- Yield
- Makes 1 loaf (10 slices)
- Level
- Easy
Method
Brown the butter
Melt the butter in a light-colored saucepan over medium heat. Cook 5 to 7 minutes, swirling, until it smells nutty and brown flecks appear. Pour into a bowl and cool 10 minutes.
Prep the pan
Heat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with parchment.
Mix the wet ingredients
Whisk the mashed bananas, brown sugar, eggs, vanilla, and yogurt into the cooled butter.
Fold in the dry
Whisk the flour, baking soda, salt, and cinnamon in a separate bowl. Fold into the banana mixture until just combined, then fold in the walnuts.
Bake
Pour into the pan and bake 55 to 65 minutes, until a skewer in the center comes out with a few moist crumbs.
Cool
Cool in the pan for 15 minutes, then lift out onto a rack. Wait until it's mostly cool before slicing.
Larder note
Bananas that are too ripe for eating can be frozen whole in their peels. Thaw them and pour off the extra liquid before mashing.
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