Description

This Brown Butter Banana Bread elevates the classic quick bread by incorporating browned butter, which adds a rich, nutty flavor that deepens the banana taste. Made with very ripe bananas, brown and granulated sugars, and a touch of cinnamon, this moist and flavorful bread is perfect for breakfast, snacks, or dessert. Optional walnuts or chocolate chips add extra texture and indulgence. The recipe is straightforward and yields a tender, aromatic loaf that freezes well for future enjoyment.

Ingredients

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Wet Ingredients

1/2 cup unsalted butter
3 very ripe bananas, mashed
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup plain Greek yogurt or sour cream

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Optional Add-ins

1/2 cup chopped walnuts or chocolate chips

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired to prevent sticking and ensure easy removal.
Bake the brown butter: Melt the unsalted butter in a small saucepan over medium heat. Stir frequently and continue cooking the butter until it turns a golden brown color and releases a nutty aroma. Be careful not to burn it. Remove from heat and allow it to cool slightly.
Combine wet ingredients: In a large mixing bowl, combine the mashed ripe bananas with the brown sugar, granulated sugar, eggs, vanilla extract, and the cooled browned butter. Mix thoroughly until all wet components are well incorporated.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
Combine wet and dry mixtures: Add the dry ingredient mixture to the wet ingredients. Gently fold the components together until just combined, taking care not to overmix which can result in a dense bread.
Add yogurt and optional mix-ins: Fold in the plain Greek yogurt (or sour cream) and if using, add the chopped walnuts or chocolate chips. These add moisture and texture to the bread.
Transfer to loaf pan and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool before slicing: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure the bread sets properly and slices cleanly.

Notes

Browning the butter adds a rich, nutty flavor that deepens the banana taste and enhances overall complexity.
Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
This banana bread freezes well; wrap it tightly in plastic wrap and foil before freezing.
For a dairy-free option, substitute butter with a plant-based alternative and omit the Greek yogurt or use a non-dairy yogurt.
Be careful not to overmix the batter to keep the bread light and tender.