Brown Butter Banana Bread
Brown Butter Banana Bread. 1bMoist, delicious and made in one bowl - so easy!
Ingredients
- 2 cups all-purpose flour fluffed, spooned and leveled
- 3 large ripe bananas
- 2 large eggs
- 3/4 cup granulated white sugar
- 1/2 cup unsalted butter or substitute equal parts for neutral oil melted and browned
- 3 Tablespoons sour cream or Greek yogurt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 Tablespoon softened butter for baking
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Preheat the oven and prepare the pan
- Preheat the oven to 350°F. Prepare a loaf pan lined with parchment paper. Let any excess parchment paper fall over the sides. Brown the butter and set aside to slightly cool. See above or extended directions on How to Brown Butter here: https://bakecookrepeat.com/recipe/how-to-brown-butter/1/2 cup unsalted butter or substitute equal parts for neutral oil
Combine the wet ingredients
- In a large mixing bowl, whisk together the cooled brown butter (or substitute for neutral oil) and sugar. Add eggs, sour cream and vanilla extract. Whisk until all the ingredients are shiny and smooth the combined. Mix in mashed bananas or smash directly in the bowl.3 large ripe bananas, 2 large eggs, 3 Tablespoons sour cream or Greek yogurt, 1 teaspoon vanilla extract, 3/4 cup granulated white sugar
Combine the dry ingredients
- In a separate bowl, sift together the flour, baking soda, cinnamon and sea salt. Whisk in the dry ingredients, half at a time - until no more flour is visible in the banana mixture. Do not over-mix. In this step, you may include up to 3/4 cup of your favorite add-ins like walnuts or chocolate chips.2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon ground cinnamon, 1/4 teaspoon sea salt, 1 Tablespoon softened butter
Bake
- Pour the batter into the prepared loaf pan. Place thin slivers of butter on the top center of the loaf before baking. Bake for 55-60 minutes until the exterior is caramelized in color and peaks of the yellow cake are exposed from the cracks. As the banana bread cools in the pan, it will continue to bake. Do not over-bake.
Cool and serve
- Remove from the oven. Leave the banana bread in the tin for at least 10-15 minutes for the loaf to hold its shape. Then, transfer to a cooling rack. This helps prevent a soggy bottom from forming as the moisture is released. Cooled off banana bread tastes WAY better than hot banana bread. Optionally, sprinkle with a little bit of powdered sugar.
Notes
- If making muffins, pre-heat the oven to 425°F. Divide the batter evenly in a standard muffin pan, between the muffin tins, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
- Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link) If you don't have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop directly into the flour bag.
Nutrition
Calories: 246kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 184mgPotassium: 44mgFiber: 1gSugar: 15gVitamin A: 338IUVitamin C: 0.002mgCalcium: 13mgIron: 1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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