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The Best Browned Butter Banana Bread Recipe

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This browned butter banana bread is incredibly moist with a deep, nutty flavor from browned butter. It’s a simple yet unforgettable recipe that turns spotty bananas into something truly special.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60 grams) plain yogurt or sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on two opposite sides.
  2. Place the 1/2 cup (113 grams) of unsalted butter in a light-colored skillet or saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will start to foam, then the foam will subside, and you’ll see little brown specks forming on the bottom. Once the butter turns a golden-amber color and smells wonderfully nutty, remove it from the heat immediately. Pour it into a large mixing bowl to stop the cooking process. Let it cool for 5-10 minute…
  3. In a separate bowl, mash your ripe bananas with a fork until mostly smooth, with a few small lumps remaining for texture. You should have about 1 1/2 cups.
  4. To the bowl with the cooled browned butter, add the 1/2 cup granulated sugar and 1/2 cup packed light brown sugar. Whisk until well combined. Then, whisk in the 2 room-temperature eggs, one at a time, mixing well after each. Stir in the 1 teaspoon of vanilla extract and the 1/4 cup of yogurt or sour cream. Finally, fold in the mashed bananas.
  5. In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the mixture together. Stir just until you no longer see streaks of flour. A few small lumps are perfectly fine. Do not overmix.
  7. Pour the batter into your prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be a deep golden brown and spring back when lightly touched. If the top is browning too quickly, tent the pan loosely with aluminum foil after 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it directly to the wire rack to cool completely before slicing.

Notes

Don’t walk away from the butter while browning; it can go from perfect to burnt in seconds. Use a light-colored pan to easily see the color change. Let the browned butter cool for 5-10 minutes before adding eggs to avoid scrambling them. For best texture, let the bread cool completely before slicing. The flavor deepens after a day or two.

Nutrition

Keywords: browned butter banana bread, banana bread, browned butter, moist banana bread, easy banana bread, bakery style banana bread

Find it online: https://sparklechew.com/the-best-browned-butter-banana-bread-recipe/