Recipe: Brown Butter Cardamom Banana Bread

[sonia]

A friend gave me this recipe from Milk Street Kitchen by Matthew Card and I converted it to gluten-free and dairy-free as noted. I think you could use any gluten-free flour mix. My conversions from grams to cups are generously rounded up or down for convenience. Tasty and unusual!

Note: Measuring the bananas in a 1-cup dry measuring cup was important; the difference in moisture between 4 small and 4 large bananas could throw off the balance of the ingredients.

2 cups (10 ounces) flour
- 1 1/4 cups (190 g) white rice flour
- 1/2 cup (50 g) sorghum flour
- 1/4 cup (30 g) tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) salted butter
- Miyoko's Creamery cultured vegan butter
1 1/4 teaspoons ground cardamom
2 cups mashed banana (about 4 very ripe bananas)
3/4 cup packed (5 1/4 ounces) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon white sugar (optional)

ETA: Can mix in 1/2 cup walnuts chopped small just before pouring batter into pan.

( Recipe )