For the bread
- 2 tablespoons dried lavender
- 6 tablespoons butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 6 ounces plain, whole-milk yogurt
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed
For the lavender simple syrup
- 1 tablespoon dried lavender
- 1/3 cup sugar
- 1/3 cup water
- Preheat the oven to 350ºF. Line a bread pan with parchment paper.
- First, cook 2 tablespoons of the lavender on high heat for about a minute until it begins to release scent. Then, turn the heat down to medium-low and add the butter to the pan. Allow to cook for 2 minutes, stirring occasionally. Your butter should begin to brown and small deposits should form on the bottom of the pan. Once the butter is a medium caramel color, remove from heat and strain out the lavender through a fine sieve, catching the butter in a bowl below. Reserve about 1 teaspoon of the strained lavender.
- In a medium bowl, combine the flour, baking soda, and salt. In a separate bowl, mix the eggs, yogurt, sugar, infused brown butter, and vanilla. Fold in the mashed banana and reserved teaspoon of cooked lavender. Gradually fold in the flour mixture.
- Pour the batter into the bread pan and bake for 1 hour, or until a knife inserted in the center of the bread comes out clean.
- While the bread is cooking, make the lavender syrup. In a small saucepan on medium heat, make a simple syrup with 1/3 cup sugar and 1/3 cup water. Once the sugar dissolves completely, add in 1 tablespoon of lavender. Cook for about a minute, until you can smell the lavender. Set aside.
- Once the bread finishes cooking, use a small skewer to poke ~20 holes all over the bread. Place the bread on a wire cooling rack and brush the lavender simple syrup over the top of the bread, then over each side. Allow to cool for 15 minutes, then serve!