Banana bread butter is the span genius you will put on all this fall

For too long, Pumpkin Spice maintained the title of fall flavor. We infused it in the coffee, the ice cream and even the tiramisu. But there is a new competitor of flavor this year: banana bread. Banana bread, formerly just a way to use too ripe fruit, has become something more. This recipe – which was developed by our colleague Anna Theoktiso in our birmingham kitchen, in Alabama, draws the key flavors from banana bread in an unexpected direction: a butter with a stable spoon perfect to garnish pancakes, toasted bread, cookies or everything that could use a touch of flair.

The flavor profile of this recipe is inspired by the family of classic bananas by Daniel Gritzer. But here, these flavors are transformed into a spread that channels the sweetness and the comforting vibrations of Banana Bread. Butter and brown sugar merge into a bubbling caramel, warmed of cinnamon and cardamom, before bananas were added to deepen their flavor. A touch of rum improves caramelized bananas, adding just enough deep depth to keep it alive.

4 key techniques to make banana bread butter

Anna’s recipe is inspired by a feeding recipe for banana bread butter, but the torsion of the banana fossière is Anna. Here are the key techniques that Anna uses to make this bread butter with tasty and luxuriously smooth and rich banana.

1. Caramelization creates the flavor profile. Like favorable bananas, this recipe begins with the melting of butter with brown sugar and hot spices, then heating the mixture to create a bubbling caramel. The cooking of bananas amplifies the softness and complexity of the fruit.

2. Rum adds depth and balance. The elderly rum brings a gentle molasses rich and heat which complement the caramel. Anna found by testing that the use of 1/4 cup of rum and cooking for only 30 to 45 seconds gave a sauce with the perfect syrupy consistency and a nuanced rum flavor that did not slip away from the other flavors of butter. A dark rum, like that of Myers, works particularly well here, adding a rich and robust flavor that fuses perfectly with hot spices.

3. Back or simply cook alcohol. It is important to heat the mixture after adding the rum to let the alcohol cook and the caramel thicken. And although you can just let the mixture simmer, if you feel dramatic, go and light it carefully on fire. The flames may seem flashy, but the flambé is easier than it seems. Just be safe and do not pour the bottle directly – measure the rum first in a small cup, then add it to the pan. Whether you choose flambé or not, you will end up with the same rich and concentrated flavor.

4. Cool the caramel for a silky spread. It is essential to let cool the mixture of bananas-caramel before treating it with the butter and bananas. Jump this and the hot caramel will melt the butter and break the emulsion; Wait, and you will be rewarded with smooth propagation – with a consistency more like apple butter – which holds its shape in the refrigerator and softens beautifully at room temperature.

5. Almond butter adds wealth and stability. A few spoonfuls of almond butter bring a hot and hazelnut flavor that recalls banana bread, make sure that the mixture is gently meets and helps to remain emulsified.

How to use banana bread butter

Spread this banana butter on the pancakes, toast and the cookies, or swirl it in oatmeal. Like banana bread itself, butter is constantly adaptable – zero, spice of ever or spices of pumpkin pie that work well here. And it remains in the refrigerator for two weeks, so you can keep it on hand each time you want to give up your breakfast.

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