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Roast banana brown butter shortbread

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Shortbread
  • Method: Baking
  • Cuisine: New Zealand

Description

This Banana Shortbread recipe is super easy to make. It has a brown butter shortbread base, and the dough is made with roasted banana. It is finished with a simple brown butter icing glaze


Ingredients

Scale

Shortbread

  • 130g unsalted butter, at room temperature
  • 135g light or dark brown sugar
  • 1 tsp vanilla extract
  • 2 large bananas
  • ½ tsp salt
  • 235g all-purpose flour
  • 15g corn starch

Glaze

  • 55g unsalted butter
  • 125g powdered sugar
  • 1 tsp vanilla (preferably paste, otherwise extract is fine)
  • approc 30g whole milk

Instructions

SHORTBREAD

  1. Preheat oven to 375f/190c. Line a baking tray with parchment paper. Halve the bananas lengthways, and place onto the lined tray. Divide the 1 Tbsp of butter between the bananas, and sprinkle with the 2 Tbsp brown sugar. Bake in the oven for 15-20 minutes, or until the skins are black. Remove from oven, and allow to cool for 5-10 minutes. Reduce oven temperature to 350f/180c.
  2. While the bananas are roasting, in a small saucepan, melt the remaining stick of butter on medium heat. Cook for approximately 5 minutes, or until it turns a golden brown. Keep a close eye on the butter, as it can turn quite quickly from deliciously brown, to slightly burnt. Set aside to cool slightly.
  3. Scoop the flesh from the bananas into a medium bowl. Mash well with a fork, until fairly smooth. Add brown sugar and mix well. Add brown butter, vanilla extract and salt, and mix again to combine. Sift in flour and cornflour, and mix until incorporated. The mixture will look much wetter than standard shortbread dough.
  4. Grease a 13" x 4" oblong tart tin with a removable bottom, or alternatively line an 8"x8" cake tin with baking paper, leaving some overhang over the edges to allow easy removal. Spread the mixture into the prepared tin. Wet the back of a spoon if necessary to help you smooth down the mixture.
  5. Bake for 30 minutes, or until lightly golden brown around the edges. Turn off the oven, and prop the door open with a wooden spoon. Leave the shortbread in the oven for 30 minutes to an hour. Remove from the oven and cool completely.

BROWN BUTTER GLAZE

  1. Brown butter using the above method. Allow to cool for 10-15 minutes. Transfer to a small bowl, and add sifted icing sugar and vanilla. Mix well until smooth, adding milk as necessary until a spreadable consistency has been reached. Spread over the cooled shortbread, and decorate as desired. Allow the glaze to set (putting it in the fridge speeds this up) before slicing into equal sized pieces. Keeps best in an airtight container, in the fridge.

Keywords: shortbread, banana shortbread, brown butter shortbread, banana, roast banana