BROWN BUTTER SOURDOUGH BANANA BREAD

Makes: 9 1/2-by-5-inch (23-by-13-cm) loaf

Unsalted butter for the pan

1 3/4 cups (430 ml) whole einkorn flour

3/4 tsp (4 ml) baking soda

1/2 tsp (2.5 ml) kosher salt 4 peeled medium (14 oz/400 g) bananas

6 tbsp (90 ml) brown butter (see note), softened

3/4 cup (180 ml) light brown sugar

2 large eggs

1 tsp (5 ml) pure vanilla extract 1/2 cup (125 ml) 100 per cent hydration sourdough starter (see note)

2 tbsp (30 ml) buttermilk or whole milk

3/4 cup (180 ml) toasted nuts (pecans, walnuts, almonds or a combination works well) 1. For the batter: Preheat the oven to 350 F (175 C).

2. Prepare a parchment sling to drape over the long sides of a 9 1/2-by-5-inch (23-by-13-cm) loaf pan. Generously butter the parchment and bare sides of the pan and set aside.

3. Whisk the flour, baking soda and salt in a medium bowl.

4. Using a fork, measure and mash 10 oz (290 g) of the banana (from 3 bananas) in a small bowl and set aside.

5. Cream the brown butter and brown sugar in a stand mixer on medium-high speed until thick and fluffy, about 4 minutes.

6. Add the eggs one at a time, mixing until smooth. Add the vanilla and mashed bananas and mix until well blended. 7. Add the sourdough starter and mix until just incorporated.

8. Add the dry ingredients to the wet ingredients in several batches, mixing until no dry lumps remain. Add the milk to thin the batter slightly, then stir in the toasted nuts.

9. Transfer the batter to the prepared pan and smooth the top. Cut the remaining banana lengthwise down the middle and nestle it into the top of the batter.

10. For the bread: Place the loaf pan on a baking sheet and bake for 65-70 minutes, rotating the pan halfway through, until a toothpick inserted into the centre of the loaf comes out clean.

11. Cool on a wire rack for

15-20 minutes, then use the sling to assist you in carefully removing the loaf onto the rack to cool completely before slicing.

Notes: To make brown butter, melt 1 lb (454 g) unsalted butter in a large, wide saucepan over medium-low heat until it separates and the milk solids turn a toasty golden brown. Remove the pan from the heat and skim off the top foamy layer. Transfer the rest to a clean jar and store in the refrigerator for up to 3 weeks. Makes approximately 1 1/2 cups (375 ml).

This recipe assumes you already have a wheat- or ryebased sourdough starter in your kitchen (Owens includes a beginner starter recipe in the book). For a primer, watch her video tutorial on food52.com (search for “a simple sourdough starter”).