Recipe of the Month: Food Science Banana Bread

by GRP biathlete Margie Freed

Here’s a unique take on banana bread. It combines three different baking and cooking techniques to amplify the flavor and texture of certain ingredients. These food science techniques are used in many recipes, and it may seem complicated for something simple like banana bread, but it is really worth it for the heightened flavor. This is an opportunity to try some new techniques in the kitchen without much consequence (It’s hard to mess up banana bread)!

Ingredients:

• ½ c butter

• 3 medium bananas

• Tangzhong: 2 T flour and ⅓ c whole milk

• 1 T sugar

• ¾ c packed dark brown sugar

• 2 large eggs

• 1 t vanilla

• ⅓ c + 1 T sour cream

• 1 ½ c flour

• 1 t baking soda

• ½ t salt

• ½ t cinnamon

• 1 t espresso powder

Instructions:

Start by browning the butter by melting it in a small pan on medium low heat. This allows the water to evaporate and the milk solids to toast, creating a deeper and richer flavor. Make sure to stir continuously as it begins to sizzle and foam, about 5-8 minutes, until golden brown. Be careful not to burn the butter. It can happen quickly! Set aside once complete.

Next, make the roux. This is also called Tangzhong, used to make bread fluffier and softer for longer. On low heat in a small pan, add ⅓ c whole milk and whisk in 2 T flour. Keep whisking until mixture forms a paste, anywhere from 2-5 minutes. Transfer immediately to a bowl and let cool. 

The third step is to brown the bananas. Slice the bananas into ½- 1 inch thick pieces and cook on medium heat in a pan. Flip the slices after a couple minutes and do the same to the other side. Move the slices around a little during the process to avoid sticking. Once soft and caramelized, remove from heat and mash completely until smooth. Let cool.

Finally it is time to assemble everything. Mix the browned butter, bananas, sugar, brown sugar, eggs, vanilla, and sour cream in a large bowl. Fold in the dry ingredients. This is the flour, baking soda, salt, cinnamon, and espresso powder. Line a bread baking dish with parchment paper and pour in mixture. Bake at 325°F for 1 hr 20 min, until the top begins to look dry. The inside should be moist but cooked, and the internal temperature should be around 205°F. 

Enjoy your hard work!