Brown Butter Banana Bread
Equipment
- 1 Medium saucepan
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 fork (for mashing bananas)
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 115 gram unsalted butter cut into pieces
- 220 gram all-purpose flour sifted
- 5 gram baking soda
- 3 gram fine salt
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs at room temperature
- 5 milliliter vanilla extract
- 360 gram very ripe bananas about 3 large; mashed
- 60 milliliter plain yogurt or sour cream at room temperature
- 60 gram chopped walnuts or pecans optional; toasted
- 60 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- Add the butter to a medium saucepan over medium heat and cook, stirring often, until it foams, turns golden brown, and smells nutty, 4–6 minutes, then remove from heat and cool 5–10 minutes.
- In a mixing bowl, whisk together the flour, baking soda, and salt, then set aside.
- In a second bowl, whisk the granulated sugar, brown sugar, and slightly cooled brown butter until well combined.
- Whisk in the eggs one at a time, then add the vanilla and whisk until the mixture is smooth and slightly thickened.
- Stir in the mashed bananas and yogurt (or sour cream) until fully incorporated.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains.
- Fold in the nuts and chocolate chips, if using, being careful not to overmix the batter.
- Scrape the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the bread cool in the pan for 15 minutes.
- Carefully lift or turn out the loaf onto the rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For the best flavor, use very speckled or nearly black bananas, as they give more sweetness and moisture to stand up to the nutty brown butter. Let the butter cool slightly so it doesn’t scramble the eggs, and avoid overmixing once the flour is added to keep the crumb tender. If the top is browning too fast before the center is done, loosely tent the loaf with foil for the last 10–15 minutes of baking. This bread keeps well wrapped at room temperature for up to 3 days and can be frozen in slices for quick breakfasts or snacks.
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