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Brown Butter Banana Bread Recipe

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  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 50 to 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brown Butter Banana Bread is a rich, moist, and irresistibly easy treat perfect for any time of day. The nutty flavor of browned butter elevates the classic banana bread to a new level, while the addition of sour cream or Greek yogurt keeps it tender and soft. Topped with a sliced banana for a beautiful presentation, this loaf offers a perfect balance of sweet and buttery flavors with a delightfully tender crumb.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (cut into equal slices, for browning)
  • 1 1/2 cups very ripe mashed bananas (about 3 large bananas)
  • 1 additional ripe banana (for topping)
  • 2 large eggs
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and line the center with a piece of parchment paper for easy removal.
  2. Brown the Butter: Melt the butter in a medium saucepan over medium heat. Keep swirling and stirring as it bubbles and foams. After about 5 minutes, the milk solids will toast and turn golden brown, and the butter will smell nutty. Immediately remove from heat and transfer the brown butter to a separate bowl to cool.
  3. Mix Dry Ingredients: While the butter cools, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  4. Combine Wet Ingredients: Mash the bananas with a fork and measure out 1 1/2 cups (approximately 345 grams). In a separate bowl, mix the mashed bananas with the cooled browned butter, eggs, sour cream or Greek yogurt, granulated sugar, brown sugar, and vanilla bean paste. Whisk well until combined, allowing some small lumps of banana to remain.
  5. Combine Batter: Gradually stir the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix until just combined without overmixing to ensure a tender crumb.
  6. Bake the Bread: Pour the batter into the prepared loaf pan. Slice the remaining banana lengthwise and place it on top of the batter. Bake for 50-60 minutes, or until the top and sides are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the bread browns too quickly, tent it loosely with aluminum foil.
  7. Cool and Serve: Let the banana bread cool in the pan for 15 minutes. Use the parchment paper to lift it out of the pan, then transfer it to a wire rack to cool completely. Slice and serve plain or with butter as desired.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Do not overmix the batter to keep the bread moist and tender.
  • Adding a sliced banana on top not only looks beautiful but enhances the banana flavor.
  • If the bread browns too fast, covering it with foil prevents burning.
  • Sour cream or Greek yogurt adds moisture and a slight tang to the bread.
  • Store banana bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://dishrise.com/brown-butter-banana-bread-recipe/