Brown Butter Banana Bread with a Browned Butter Glaze

• In a small saucepan over medium heat, melt the Ladismith Unsalted Butter. Continue cooking, swirling the pan occasionally. The butter will foam up and then begin to crackle. Once the crackling stops, you will see little brown bits at the bottom and smell a nutty aroma. Remove it from the heat immediately. Pour the butter into a heatproof bowl. Measure out 45ml (3 tbsp) and set it aside for the glaze later. Let the rest of the butter cool slightly before using it in the batter.
• Preheat your oven to 180°C. Grease a standard loaf pan and line it with baking paper, leaving a slight overhang on the sides to easily lift the bread out later.
• In a medium bowl, whisk together the cake flour, bicarbonate of soda, salt, and cinnamon. Set aside.
• In a large bowl, whisk the mashed bananas with the brown and white sugars until the sugar is well dissolved into the fruit. Add the eggs, Greek yoghurt, vanilla essence, and the remaining liquid browned butter. Whisk until well combined.
• Gently fold the dry flour mixture into the wet banana mixture using a spatula. Stir until just combined. Do not overmix as this can make the bread tough.
• Pour the batter into your prepared pan. Bake for 50 to 60 minutes. You will know it is done when a skewer inserted into the centre comes out with just a few moist crumbs.
• Let the loaf cool in the pan for 20 minutes, then move it to a wire rack to cool completely. To make the glaze, whisk the sifted icing sugar with the reserved 45ml of browned butter, milk, and vanilla until smooth. Drizzle over the cooled loaf.

Enjoy!