A native of Los Angeles, Williamson began her culinary career at a young age as a teacher’s assistant at the Epicurean Institute of Los Angeles. In 2010 Williamson became certified by The Court of Master Sommeliers. She finds that her truest inspiration, aside from good food and libations, comes from her son and restaurant namesake, Hudson. Read more about Brooke Williamson.
Bacon. Butter. Bananas. Need we say more? "This is also a fun dish to make with your family. My son Hudson loves cooking with his dad and mom," says Chef Brooke Williamson of The Tripel.
Banana Bread Mixture
- 1/2 cup (1 stick) Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup light brown sugar
- 2 Eggs
- 4 tbsp. Sour Cream
- 1 1/2 cups Flour, all-purpose (white)
- 1 tsp. Baking Soda
- 1 tsp. Vanilla Bean paste (or vanilla extract)
- 2 cups (3-4) ripe Bananas, mashed
- 1 stick of salted butter cut into cubes
- ¼ cup of pure maple syrup
- 6 slices of very crispy cooked bacon
Grease and lightly sugar 9" x 5" loaf pan.
Beat together butter and sugar.
Add eggs. Mix well.
Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
Pour into prepared loaf pan.
Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
Cool on rack, and wrap in plastic wrap overnight in the fridge.
Makes 1 loaf, cut into 14 slices about 5/8" thick each.
For bacon butter, place all ingredients in a food processor until smooth.
Place chilled slices of banana bread onto lightly greased grill (if your grill tends to stick, lightly butter both sides of the bread) turning them over and taking them off when both sides are slightly toasted and charred.
Spread with bacon butter and enjoy!