I Made The World's Most Extravagant Banana Bread

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Weigh out 100 g of brown butter and brown it.

Place the brown butter in the fridge or freezer to solidify slightly.

Toast 100 g of walnuts at 350°F (175°C) for about 8 minutes until golden brown.

Mash the ripe bananas in a bowl.

In a mixer, add the solidified brown butter, 50 g vanilla extract, yogurt, and milk.

Add brown sugar, cinnamon, baking powder, baking soda, and all-purpose flour to the mixer.

Mix the ingredients on low speed until just incorporated, scraping down the sides as needed.

Add the toasted walnuts to the mixture and ensure everything is well combined.

Fill silicone molds with the batter, ensuring to smack them down for even distribution.

Bake in a preheated oven at 356°F (180°C) for about 20 minutes, checking for doneness with a toothpick.

Let the banana bread cool for 25 to 35 minutes after baking.

Prepare a lemon icing by whisking together 80 to 100 g of lemon juice with 230 g of powdered sugar.

Dip the cooled banana bread into the lemon icing and let it dry.

Prepare banana pastry cream by heating milk until almost boiling.

Blend a banana into a puree and add lemon juice to prevent oxidation.

Whisk egg yolks with sugar and cornstarch until light and fluffy.

Temper the hot milk with the egg mixture while whisking continuously to prevent scrambling.

Return the mixture to the heat and whisk until it thickens, then remove from heat.

Add a pinch of salt, 30 g of cold butter, and the banana puree to the mixture.

Cover with plastic wrap and chill in the fridge for 3 to 6 hours or overnight.

Slice a banana in half lengthwise, sprinkle with sugar, and blowtorch it for caramelization.

Plate the banana bread with the banana pastry cream and top with crumbled walnuts and nectarine ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens