Sunday, May 19, 2013

Brown Butter Banana~Almond Tea Bread...and May's Give-Away Apron

There's no excuses for being so late...well, maybe a few.  I've been working on my next flowers that launch in July and a website to support Susan's Paper Garden projects--which should be up in a week.  I actually made the apron awhile ago, but just haven't baked, which is so odd for me to go this long. 

Hubby left me with bananas on the counter before heading east to meet our newest granddaughter and what could I do, but come up with something I've never done before.
The first thing that came to mind was Almond paste.  While cleaning up the cupboards, I noticed I have two cans, which I can't remember why I bought, but it sounded good.  Of course, that decided the nuts that I would use would be almonds. 
And so a recipe began...

Brown Butter Banana~Almond Tea Bread
1/2 cup (1 stick) unsalted butter, melted and browned
3 large banana, peeled and mashed
1 can (8oz) Almond Paste, crumbled
1 cup granulated sugar
3 large eggs
1/2 tsp. Almond Extract
3 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped nuts (almonds, pecans, walnuts)

Preheat oven to 350F-degrees.  Spray 1 Tea Loaf Pan-12" x 4" x 2 1/2" or 2 regular loaf pans with a baking spray.

In a medium saucepan, heat the butter over low heat until melted and golden brown.  Add the mashed bananas to the butter and stir to combine.
In a stand mixer, using the whisk attachment, beat the sugar and almond paste to combine.  Add the banana/butter mixture and mix once again.  While mixer is running, add the eggs, one at a time, beating well after each addition.  Add the extract and scrape down the sides, if needed.
Remove bowl from the mixer and stir in the dry ingredients and the nuts.  Spread the batter into the prepared pan(s) and sprinkle top with addition nuts, if desired.
Bake in the preheated oven for 60 minutes, then turn temperature to 300F-degrees and bake an additional 10-15 minutes--until a tester comes out cleanly from the middle. If baking two loaves, reduce time to 55 to 60 minutes, total.

Allow tea bread to cool about 7 to 10 minutes, then, invert onto a serving plate.  Cool bread before slicing.

Yes, maybe another banana bread, but this one is loaded with flavor and moistness; can't go wrong with that. 

I hope you like the apron because the flowers...and colors really appealed to me.  Just post a comment, anytime this month (which is fleeting) and you could be the lucky one chosen by it:-D Enjoy!

26 comments:

  1. That tea loaf sounds fine with me. No, I can't imagine you not having time to bake. :) Love the apron. It's some of my favorite colours. Deb

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  2. The recipe sounds delicious. And the apron is darling!

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  3. Oh my! Butter, bananas, and almonds...one can't go wrong. Pinning stat. Where do you find such glorious fabrics? I see nothing like them in my fabric stores.

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    1. I'm very lucky to have some wonderful fabric stores here; I think it's because we have so many quilters. The store that I buy most of my fabric from is Pacific Fabrics (they have a website and would be happy to ship!) XOXO

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  4. You are so creative! This recipe sounds wonderful! This apron is so cute! Love the flowers and colors. If I ever win one, I'll give it to my daughter since I always wear the 'French' Apron you made me!!! Hope things are going well for you! I can't believe May is almost gone either! My oldest daughter's birthday is May 22nd!

    hugs,
    Linda

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  5. What a yummy-looking banana bread–I always love trying new banana bread recipes! :)

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  6. O.M.G. You are a creative, inventive and f-a-b-u-l-o-u-s baker, Susan. Scrum, scrum, scrumptious! Susan

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    1. You need to come by and have some:-D

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  7. The almond paste must make this a delicious banana bread. I must look for it in the can as I've only seen it in tubes. Thanks for the wonderful recipes Susan! ♥
    Martha Ellen

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    1. Martha Ellen, you can use the tube; I think it's 7 oz, but that won't change much. Just make sure it's almond paste and not "marzipan." XOXO

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  8. O gosh, Susan, I bet your kitchen has smelled heavenly while baking this banana bread with brown butter and almond paste!!

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  9. Just yesterday I was thinking about you and how busy you must be. Coincidentally, and quite unusually, I have a bunch of very ripe bananas on the sideboard... but not for much longer! The apron is absolutely lovely!

    Good luck with your new website, I'll look forward to visiting it!xxx

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    1. It has been a busy week, but also the anniversary of Kelly's death and it's always hard. It was a good thing that my line is doing well and it kept me busy to get through it...maybe that's why Kelly wanted me to get back to my flowers, XOXO

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  10. Perfect timing--I, too, have over-ripe bananas that I need to use. This sounds fabulous. Thanks!

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  11. That would be perfect for breakfast with coffee!

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    1. That's what I'll have for breakfast...just not the coffee:-D!

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  12. First the apron is beautiful love the colors. Second banana bread sounds very good. anything without chocolate and I'm in!
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  13. Well, I have to tell you, I know the bread is going to be delicious, AND I now have almost all of the Susan's Garden Dies. Looking forward to the new website!

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  14. I love the apron and the recipe too, it looks mighty tasty! Enjoy your blog and all the yummy recipes, from mjs at momanddad00@clear.net

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  15. You are correct, great minds think alike! I really love the addition of the almond paste in your banana bread, great idea! I have just never seen or bought it in a can, usually it is a bar. I get mine at IKEA. Wishing you a wonderful day Susan. Hugs Kirsten.

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  16. That really does look so moist and yummy. I won't enter the apron contest because I have a beautiful on that you made for me but I sure love those colors. I may need to fabric shop. I love bright colors now!

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  17. I need an apron.... this bread looks soo yummy

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  18. Another great recipe! As always, it would be sooooo good with my morning coffee. Looking forward to your new blog. Keep us informed...

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  19. This loaf sounds divine!

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  20. This looks delicious!
    I have a tip to share that I was so excited to learn about... to keep bananas from ripening too fast, cover just the stem ends with plastic wrap.
    Of course, if they get too ripe to eat, banana bread is a great option! Or, I freeze them to use in smoothies.

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  21. I am bookmarking this recipe right now.. I must try it soon, it has too many ingredients that I just love...thanks for sharing with us..

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