Brown Butter Banana Bread (Rich, Moist & Irresistibly Easy)

a sliced loaf of brown butter banana bread

Brown Butter Banana Bread (Rich, Moist & Irresistibly Easy)

5 from 17 votes

Brown Butter Banana Bread is the cozy, upgraded quick bread you didn’t know you needed. It’s made in one bowl, rich with caramelized flavor, and so easy to make. Once you try it, you’ll never go back to the classic version.

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Prep Time20

Cook Time50

Total Time1 10

Servings: slices

Author: Molly Thompson

INGREDIENTS

1/2 cup unsalted butter cut into equal slices
2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups very ripe mashed bananas (about 3 large bananas) plus an additional banana for topping
2 large eggs
1/4 cup sour cream or greek yogurt
1/4 cup of granulated sugar
1/2 cup light brown sugar packed
1 teaspoon vanilla extract

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and line the center with a piece of parchment paper.
Brown the butter: Melt butter in a medium saucepan over medium heat. Swirl to melt and continue to stir until it bubbles and foams. Some bubbles will subside around the 5-minutes and the milk solids will toast and turn a golden brown. It should smell buttery and nutty. Immediately remove it from the heat to a separate bowl.
1/2 cup unsalted butter
Mix dry ingredients: while the butter is cooling, whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.
2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
Combine wet ingredients: Mash the banana with a fork and measure out 1 1/2 cups or weight (345g) it for best results. Mix it with the brown butter, eggs, sour cream, granulated sugar, brown sugar, and vanilla. and whisk well until combined and all of the lumps are gone. It's okay to have some lumps of bananas.
1 1/2 cups very ripe mashed bananas, 2 large eggs, 1/4 cup sour cream or greek yogurt, 1/4 cup of granulated sugar, 1/2 cup light brown sugar, 1 teaspoon vanilla extract
Combine the batter: Stir the dry ingredients into the wet ingredients and use a wooden spoon or spatula to mix until completely combined. Be careful not to over mix.
Bake: Pour the batter into the prepared loaf pan. Slice another ripe banana down the center lengthwise and add it to the top. Bake in the preheated oven for 50-60 minutes, until the top and sides are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Tent with aluminum foil if it looks to brown.
Cool and serve: Allow the bread to cool in the loaf pan for 15 minutes. Use the parchment paper to pull it out of the pan then transfer it to a wire rack to cool completely. Slice and serve plain or with butter.

Nutrition

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