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Brown Butter Banana Nut Bread with Peaches

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Level: Intermediate

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Description

Two subtle, yet captivating, flavors combine to create an elevated and elegant banana nut bread: nutty browned butter and fresh summer peaches. Simple, delicious, and a must-make!

Ingredients

  • 5 Tablespoons Grass Fed Butter
  • 2 whole Pasture-raised Eggs, Room Temperature
  • ¼ cups Coconut Sugar
  • 2 whole Small Extra-ripe Bananas, Mashed
  • 1 teaspoon Vanilla Extract
  • ½ cups Almond Flour
  • ½ cups Oat Flour (certified Gluten-free If Needed)
  • ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Cinnamon
  • ½ teaspoons Ginger
  • ¼ teaspoons Nutmeg
  • ¾ teaspoons Sea Salt
  • ⅓ cups Chopped Walnuts Or Pecans
  • FOR THE FROSTING:
  • 6 Tablespoons Cream Cheese, Room Temperature
  • ¼ cups Whole Milk Greek Yogurt
  • 2 Tablespoons Maple Syrup Or Honey
  • ¼ teaspoons Sea Salt

Preparation

Begin by browning the butter. Heat a small nonstick skillet over medium heat and after about 1–2 minutes letting the pan heat, add grass-fed butter. Let butter melt completely, and once it begins to foam lightly, reduce heat to medium-low. Stir frequently to prevent burning. Watch as butter turns from an off-white color to a gold, and then to an amber color. As this happens, you’ll notice a nutty fragrance—this is when the butter has browned and should be removed from the heat. Immediately transfer browned butter to a shallow bowl, making sure to scrape the skillet to incorporate the last few browned bits . Let cool completely.

Preheat oven to 350ºF.

Once butter has cooled completely, whisk eggs, browned butter, and coconut sugar until smooth. This should take about 3–4 minutes (beating the eggs for this amount of time will help ensure that the bread rises and maintains its structure after it has baked). Add mashed banana and vanilla extract and continue mixing for another minute, then set the wet ingredients aside.

Now combine the dry ingredients. In a medium bowl, stir flours, baking soda and baking powder, and spices. Be sure that no lumps remain. Slowly add roughly 1/2 cup scoops of the dry ingredients to the wet, and stir after each addition. Next, fold in chopped walnuts until just combined.

Use just a touch of oil or butter to grease an 8×5 loaf pan. Transfer batter to loaf pan and bake for 40–45 minutes, or until a toothpick poked through the center comes out clean.

While bread bakes, prepare cream cheese frosting. Using a stand mixer or hand mixer, whip cream cheese and Greek yogurt until smooth. Slowly drizzle in honey and sea salt and continue to whip for another 1–2 minutes. Transfer to an airtight container (you will have just a bit leftover after you frost the bread) and set aside.

Let bread cool completely before slicing. When you are ready to serve the bread, spread a thick layer of cream cheese frosting on top of the loaf and top with sliced or diced peaches. Drizzle a touch of honey on top, if you’d like.

Serve immediately and store leftovers in an airtight container in the fridge for up to 2 weeks. Enjoy!

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