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Sunday Brunch: Upside Down Banana Bread


Check out Chef Nate Hamilton from ‘Kit Kat Lounge’ make Upside Down Banana Bread with us for Sunday Brunch.

Upside Down Banana Bread Recipe

For the Bread:
3 very ripe bananas
2 ripe bananas, sliced into 1/4” coins
½ cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup mix-ins – walnuts, chocolate chips, raisins, etc

For the “Upside Down:”
1/4 cup butter
1/4 cup plus two tablespoons brown sugar
1/4 teaspoon ground cinnamon

Preheat your oven to 350 degrees and line a loaf pan with greased parchment paper.

For the bread: using the paddle attachment on a stand mixer, beat the butter and sugar until soft and combined. Mash in the bananas. Add the eggs and beat just until mixed in.
In a separate bowl, combine the flour, baking soda, and salt. Add this to the banana mixture slowly. Add the vanilla extract and mix-ins. Scrape down the bowl.
Layer sliced bananas at the bottom of the loaf pan. Top with the batter. Bake at 350 for 45 – 50 minutes, until an inserted toothpick pulls away clean. Allow to cool to slightly above room temperature before inverting. Cool completely before slicing.

Heavenly Martini
1.5 oz. cucumber vodka
3/4 oz. simple syrup
1/4 oz. triple sec
3/4 oz. fresh lime juice
1 tsp. fresh diced jalapenos

1 tsp. fresh diced cucumber

Combine all with ice in a martini shaker and shake. Strain into martini glass.

For more information:
www.kitkatchicago.com
https://www.instagram.com/kitkatlounge/
https://www.facebook.com/KitKatLoungeAndSupperClub

Nate Hamilton – hello@flightculinary.com; 503.864.5444




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