Rich, nutty, and sweet, Brown Butter Banana Bread is a delicious variation on the classic! This recipe is easy to make, great for a crowd & freezer-friendly!The browner, or more overripe, the bananas you use for this recipe, the better the flavor will be!
Brown The Butter: Cut the butter into tablespoon size chunks. Heat a large non-stick skillet over medium heat. Add the butter and melt until it starts to foam. Cook the butter for 2-3.5 minutes, stirring frequently, or until the butter turns a golden-amber color.
Remove the skillet from the heat. Pour the butter into a cool bowl. Let the butter cool for 10-15 minutes at room temperature.
Make the Banana Bread: Preheat the oven to 350 degrees. Prepare a 8 x 4-inch loaf pan by greasing it with butter or non-stick cooking spray.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the brown sugar, sugar, and browned butter together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Mix in the Greek yogurt or sour cream, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter will look curdled at this point, but it's okay.
In a small mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon until combined.
Slowly mix the flour into the batter, just until the streaks of flour disappear.
Pour the batter into the prepared baking pan. Bake the bread for 55-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy when the bread has reached your desired temperature!
Notes
Storage Directions:
Banana bread is best consumed within the first 24 hours of baking, but leftovers can be stored in an airtight container at room temperature for 2-3 days.
Freezing: Freeze the banana bread in a freezer-safe container for up to 3 months. To defrost, place the bread in a room temperature location for 2-4 hours, or until the bread is thawed through.
Butter Browning:
When browning, butter sjpi;d be a golden-amber color, but not cooked any further or burnt. Once the butter turns golden-amber, remove the pan from the heat and pour the butter into the bowl to cool.
The butter browning step is optional. You can also make this recipe without browning the butter. Just melt it, let it cool to room temperature, and continue with the recipe as directed.
High Altitude:
This is a great high-altitude banana bread recipe. Just follow the recipe directions as listed, using a glass baking pan (if possible) for the best results.
Nutrition
Serving: 1/12 of the recipe (1 slice of banana bread)Calories: 182kcalCarbohydrates: 37gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 34mgSodium: 174mgFiber: 2gSugar: 17g
Keyword brown butter banana bread, whole wheat banana bread