Brown Butter Banana Bread
Brown butter banana bread is like a classic banana bread recipe with elevated richness and flavor.
Servings: 8 slices
Equipment
Ingredients
- ½ Cup butter salted or unsalted
- 1¾ Cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- ¼ Teaspoon salt or ½ Teaspoon if using unsalted butter
- ½ Cup granulated white sugar
- ½ Cup brown sugar
- 2 eggs
- 1 Cup mashed bananas 2 or 3 bananas depending on size
- ½ Cup sour cream
- ⅓ Cup milk
- 1 Teaspoon vanilla extract
Instructions
Make the Brown Butter:
- Put the butter in a light color or stainless steel saucepan (if you have a dark saucepan, it will be challenging to see the color change).
- Over a medium heat, melt the butter. The butter will melt and start foaming after a minute or so.
- Keep cooking the brown butter while stirring. The foam will stop and the butter will start bubbling a few minutes later.
- Stir often as it cooks - the butter will take on a nutty smell and amber color.
- Transfer the brown butter to a bowl to stop cooking. Set aside to cool.
Make the Bread:
- Preheat the oven to 325°F.
- Butter a 5 x 9-inch loaf pan and set aside.
- In a bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, mix the granulated sugar, brown sugar, and eggs until combined.
- Add the mashed bananas and sour cream. Mix well.
- Add the cooled brown butter, and mix well.
- Add half of the flour mixture. Mix until the dry flour is almost all incorporated.
- Add the milk and vanilla extract. Mix well.
- Add the remaining of the flour. Mix well, but don’t overmix.
Bake the Brown Butter Banana Bread:
- Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 50 to 60 minutes or until the top is golden and you can insert a toothpick in the middle and it comes out clean.
- Cool the bread in the pan for 20 minutes.
- Transfer to a cooling rack and cool completely before slicing and serving.
Notes
Mastering brown butter: Brown butter follows three steps: melting, foaming, and browning to an amber color with a nutty aroma. Start with room temperature butter for best results, as it browns more evenly. Cold butter will work too but probably take longer to brown.
Mixing tools: A Danish dough whisk works perfectly for this recipe, but a hand mixer can be used. Be careful not to overmix - stop mixing once the flour is incorporated to avoid dense bread.
Banana quantity: Stick to the recipe’s banana measurement. Extra bananas can lead to undercooked, soggy bread, especially in the center.
Ripe bananas: Use ripe bananas for the ideal texture and natural sweetness. They’ll mash easily and enhance the bread’s flavor.
Mixing tools: A Danish dough whisk works perfectly for this recipe, but a hand mixer can be used. Be careful not to overmix - stop mixing once the flour is incorporated to avoid dense bread.
Banana quantity: Stick to the recipe’s banana measurement. Extra bananas can lead to undercooked, soggy bread, especially in the center.
Ripe bananas: Use ripe bananas for the ideal texture and natural sweetness. They’ll mash easily and enhance the bread’s flavor.
Nutrition
Calories: 286kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 307mg | Potassium: 218mg | Fiber: 1g | Sugar: 31g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
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