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!