Engineered Cooking

1. Preheat the oven to 325 °F. Grease a 10 by 5 inch loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.

2. Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.

3. Add the butter to a 10″ sauté pan and melt over medium heat. Drop the heat to medium-low and continue to cook as it starts to bubble. Whisk continuously, after 3-4 minutes the bubbling will begin to subside and the butter will start browned and have a nutty fragrance. The speckles should be a deep amber color. Turn off the heat and immediately transfer to a glass measuring cup to ensure the butter does not burn.

4. Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Beat in the eggs. Whisk in the honey, Greek yogurt, mashed bananas, vanilla, and almond extracts until incorporated.

5. Whisk in the dry ingredients until smooth. Pour the batter into the prepared loaf pan. Bake the banana bread uncovered on the middle rack for 55 minutes or until a toothpick inserted into the center comes out clean.

6. Let cool for 15 minutes in the pan. Use the parchment paper to pull the bread out of the pan and place onto a wire cooling rack. Cool for another 30 minutes or so.
Slice it into thick slices and serve with softened salted butter, a drizzle of honey.