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Brown Butter Banana Bread

Brown Butter Banana Bread

Keep banana bread fresh by storing it airtight at room temperature for 3 days, then refrigerate for another 2–3 days.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 10
Author: Jessica Harmon

Ingredients

  • 1½ cups 180 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground spice such as cinnamon or ginger (optional)
  • 9 tablespoons 127 g unsalted butter
  • 1¼ cups 300 ml mashed bananas (approximately 3 medium bananas)
  • ½ cup 100 g granulated sugar
  • ½ cup 100 g light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup 120 g sour cream, at room temperature

Instructions

  • Begin by melting the butter in a small saucepan over low heat. Let the butter gradually heat until it starts to foam. As it foams, stir or whisk the butter continuously to prevent burning. Soon, the butter will release a nutty aroma and develop golden-brown flecks at the bottom of the pan. When the foaming subsides and the butter is deeply fragrant, remove it from the heat. Carefully transfer the browned butter into a heatproof bowl and allow it to cool to room temperature for about 15–20 minutes.
  • Preheat your oven to 325°F (163°C). Prepare a 9x5-inch loaf pan by lining it with parchment paper, ensuring the paper overhangs slightly on two sides for easy removal.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and optional ground spices. Whisk thoroughly to ensure even distribution of ingredients.
  • In a separate large bowl, mash the bananas until smooth and measure out 1¼ cups. To the mashed bananas, add the cooled brown butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream. Whisk everything together until the mixture is smooth and well incorporated.
  • Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Mix just until the batter comes together; avoid overmixing, as this can make the bread dense.
  • Pour the batter evenly into the prepared loaf pan. For added texture and flavor, sprinkle a light layer of sugar or scatter ¼ cup of chopped nuts over the top if desired.
  • Bake the banana bread in the preheated oven for 50–65 minutes. Begin checking for doneness at the 50-minute mark by inserting a toothpick into the center of the loaf. The bread is ready when the toothpick comes out with a few moist crumbs but no wet batter.
  • Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan. Allow the bread to cool completely on a wire rack for at least an hour before slicing.
  • Enjoy slices of this moist and flavorful brown butter banana bread as a delightful treat any time of the day.

Notes

Store leftover banana bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. After that, transfer it to the refrigerator, where it can stay fresh for an additional 2–3 days.