Strawberry Banana Bread with Brown Butter

Quick breads are not quick to make unless you count prep time plus at least an hour in the oven quick. To me, quick is 15 minutes and I always seek out the speedy route—express checkout lines, express yoga classes, express shipping, express pass at an amusement park (worth every penny). I wish there were express hair services—an hour sitting in a chair getting my hair cut is barely tolerable and two and a half hours purgatory for color makes me crazy. Next time I'm going to ask if I can run an errand while I "process". People may stare at my crazy head of foil but I don't mind. At least I'd be getting something done.

So why are they called quick breads? Only because they don't contain yeast so you don't have to wait for them to rise. For bread, they're quick. Bread quick, not quick quick.

This one has strawberries and bananas—a classic if perhaps overdone combination and brown butter, which makes everything better. I like to brown my butter dangerously close to burnt—as brown as possible for maximum flavor. So good in this bread, as well as drizzled over fish and chicken...but I guess that's just butter in general. Having a new technique gives me a reason to lavish it on everything. I made extra to chill and spread on the finished bread.

Strawberry Banana Bread with Brown Butter

adapted from Joy the Baker
Makes one loaf


2 cups flour
3/4 cup dark brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
6 tablespoons melted browned butter*
3 over-ripe bananas, mashed
1/2 cup diced strawberries plus 1-2 whole, sliced thinly

*put into a heavy saucepan over medium-high heat and let in bubble and pop as it browns, swirling the pan occasionally. When brown bits appear pour into a heatproof jar and cool but not hardened.

1. Butter and flour one loaf pan. Preheat oven to 350º.

2. Whisk flour, sugar, cinnamon, baking powder and salt in a large bowl. In a separate bowl whisk eggs, buttermilk and vanilla until blended then add bananas and cooled butter, stirring until combined.

3. Pour wet ingredients into dry in one addition and fold until just combined. Sprinkle in diced strawberries and fold in gently. Don't over-mix. Pour into prepared pan and careful top with sliced strawberries.

4. Bake for about one hour until thin skewer comes out clean. I usually test in a few places to make sure. I've had my share of undercooked banana bread and it's not a pleasant thing.

On duty.