Brown Butter Banana Bread
This brown butter banana bread has lovely caramel notes complementing the banana flavor.
Ingredients
- 113 g unsalted butter
- 240 g very ripe bananas
- 150 g soft brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 125 g natural yogurt (or use sour cream)
Topping
- 1 large banana, sliced lengthwise
- Optional - Turbinado sugar for topping
Instructions
- Preheat the oven to 350°F/180°C. Grease or line an 8.5x4.5-inch or 9x5 inch loaf pan with parchment paper.
- Let the butter melt in a small saucepan over medium heat. Once melted, let it cook for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour the browned butter into a large bowl and cool down for 10 minutes.
- Mash the two bananas with a fork and add them to the cooled butter.
- Add in the brown sugar, eggs, and vanilla. Whisk it well together until all combined.
- Mix the flour, salt, and baking soda in a separate bowl.
- Tip the dry ingredients into the wet ingredients and the yogurt and fold with a rubber spatula until well combined but not overmixed. You will see the brown flecks of butter throughout the batter.
- Spoon the mixture into the prepared loaf pan.
- Slice the extra banana lengthwise and place the sliced banana on top of the batter. Sprinkle with a bit of turbinado sugar.
- Bake in the preheated oven for approximately 60-70 minutes or until the top of the bread springs back when touched and a skewer inserted into the center of the loaf comes out clean. If baking in a 9x5 inch pan it will need less time than a smaller pan.
- Remove the baked banana bread from the tin and let it cool on a cooling rack for 20 minutes before slicing.
Video
Notes
Sweetness - This brown butter banana bread isn't overly sweet. If you want it sweeter, the sugar can be increased to 200g (1 cup.)
Brown Butter Banana bread muffins - You can bake this batter in muffins too! Preheat oven to 425°F (220°C) and grease or line a muffin tin with 12 paper liners. Make the batter, then divide over the muffin cups. Bake the muffins for 5 minutes in the preheated oven at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. The total time will depend on your oven.
Cup sizes - The cup sizes given are US-sized. Note that these are smaller than metric. For best results, use grams.
Add-ins - Feel free to add nuts, chocolate chips, or dried fruits like cranberries or raisins to the batter for added texture and flavor.
Frozen bananas - Feel free to use frozen bananas. Let them thaw and pour off the excess moisture, then mash and use in the recipe.
Gluten-free - You can make this quick bread gluten-free using a gluten-free flour blend designed to substitute all-purpose flour directly. Just check if your baking soda and other added ingredients are gluten-free.
Nutrition
Serving: 1gCalories: 339kcalCarbohydrates: 50gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 78mgSodium: 414mgFiber: 2gSugar: 22g
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