Brown Butter Banana Bread
Moist banana bread made with browned butter for a deep, nutty flavor.
Servings: 12 servings
Ingredients
Ingredients
- ?1/2 cup 225 gunsalted butter
- ?2 1/4 cups 270 gall purpose flourPlain flour in the UK
- ?1 teaspoonground cinnamon
- ?1 teaspoonbaking soda
- ?1/2 teaspoonsalt
- ?1 1/2 cups 300 gmashed ripe bananasabout 3 large
- ?1/2 cup 100 glight brown sugar
- ?1/4 cup 50 ggranulated sugar
- ??cup 85 gfull fat sour cream
- ?2 largeeggs
- ?1 teaspoon 5 mlpure vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (180°C) (160°C for a fan oven). Line a 9 × 5 inch (approx. 23 × 13 cm) loaf pan with parchment paper.
- Brown the butter: place ½ cup (225 g) unsalted butter in a medium saucepan over medium heat. Melt the butter, then continue to cook, stirring constantly, until it becomes a caramel shade of brown with a nutty aroma. Remove from heat and transfer the browned butter to a small bowl to cool until warm (not hot).
- In a medium bowl, whisk together 2 ¼ cups (270 g) all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Set the dry mixture aside.
- In a large bowl, whisk the 1 ½ cups (300 g) mashed ripe bananas, the cooled browned butter, ?? cup (85 g) full‑fat sour cream, ½ cup (100 g) light brown sugar, and ¼ cup (50 g) granulated sugar until combined.
- Whisk the 2 large eggs and 1 teaspoon (5 ml) pure vanilla extract into the banana mixture until evenly mixed.
- Add the flour mixture to the wet ingredients and fold gently with a spatula until just combined and only a few dry streaks remain. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.
- Remove the pan from the oven and let the loaf cool in the pan on a wire rack for 10 minutes. Use the parchment to lift the loaf from the pan, then transfer it to the wire rack and cool completely before slicing.
Equipment
- 9x5-inch loaf pan
- Mixing Bowl
Notes
Prepare your Loaf Pan:To ensure that the banana bread will release easily from the pan, I like to spray it lightly with cooking spray, then line the pan with parchment paper.
Use Ripe Bananas:Bananas that are yellow with brown spots are extra sweet and the perfect soft texture for making banana bread.
Let it Cool:It will be hard to wait, but you need to let the browned banana bread cool completely before slicing it, or it might crumble.
Making Browned Butter:It takes 5-8 minutes to cook brown butter, and you should stir constantly as the butter cooks to keep it from burning. Wait for the butter to foam up and then clear, then continue to cook until it turns a golden brown color.
Prep Ahead Option:If you need to, you can make the browned butter up to 5 days ahead of time. Simply brown the butter, let it cool, then transfer it to a sealed container and refrigerate. You can also freeze it for longer storage – up to 3 months.
Use Ripe Bananas:Bananas that are yellow with brown spots are extra sweet and the perfect soft texture for making banana bread.
Let it Cool:It will be hard to wait, but you need to let the browned banana bread cool completely before slicing it, or it might crumble.
Making Browned Butter:It takes 5-8 minutes to cook brown butter, and you should stir constantly as the butter cooks to keep it from burning. Wait for the butter to foam up and then clear, then continue to cook until it turns a golden brown color.
Prep Ahead Option:If you need to, you can make the browned butter up to 5 days ahead of time. Simply brown the butter, let it cool, then transfer it to a sealed container and refrigerate. You can also freeze it for longer storage – up to 3 months.