Matcha Loaf

Start by preparing brown butter. Transfer the butter to a saucepan and begin heating it slowly. Once melted, continue heating while stirring constantly; foam will form on the butter, and it will start to bubble vigorously, brown, and lightly caramelize. Small burnt black-brown pieces will form at the bottom of the saucepan, which will provide that great flavor. The butter should acquire a caramel-brown color in about 3 minutes during heating. Once done, remove it from the heat and let it cool to room temperature.

Preheat the oven to 170 °C and line the loaf pan with parchment paper, using it only for the bottom; grease the sides of the pan with oil. To the cooled brown butter, add cane sugar and oil and whisk until smooth, then whisk in the eggs. In a separate bowl, mix flour, baking powder, vanilla, and salt, then add the dry mixture to the wet ingredients along with the milk and mix with a whisk until a smooth and relatively thick batter is formed.

Pour the batter into the prepared pan, place it in the preheated oven, and bake for about 50 minutes. Let the baked loaf cool slightly in the pan, then turn it out and let it cool completely on a wire rack to room temperature.