Brown Butter Banana Bread
The title is a mouthful, but this Brown Butter Banana Bread needs to be your next weekend baking project! Moist and perfectly sweet - it's the perfect way to use up those overripe bananas.
Servings: 10
Calories: 334kcal
Equipment
- Saucepot
- Knife
- Small Bowl
- Fork or potato masher
- Mixing Bowl
- Wooden Spoon
- Loaf Pan
- Aluminum Foil
- Wire Rack for cooling
Ingredients
Browned Butter (makes ½ cup)
- ½ cup + 2 tablespoons salted butter cut into 1-inch cubes
Banana Bread
- 1.25 pounds overripe bananas 565 grams mashed
- ½ cup browned butter (from above)
- ½ cup granulated sugar
- 1 teaspoon molasses
- 2 count eggs
- 1 teaspoon vanilla extract
- ½ cup plain greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup chopped pecans optional
Instructions
Browned Butter
- Start by slicing the butter into even pats, about 1 tablespoon cubes.
- Add to a saucepan with a light colored bottom and cook over medium heat, consistently stirring, for about 10-15 minutes.
- The butter will bubble and foam at the top, and will turn a golden brown color with a nutty aroma. Small brown specks of milk solids will form at the bottom; continue to stir so they don't stick to the pan.
- Once that's done, immediately transfer the browned butter (including the brown bits) to a heat-safe bowl, and let cool.
Banana Bread
- While your butter is cooling, peel the overripe bananas and mash them in a small bowl with a fork or potato masher. Set aside.
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the cooled browned butter, sugar, and molasses until well combined.
- Add in the eggs, vanilla extract, greek yogurt, and mashed bananas. Stir until thoroughly mixed.
- Pour in the flour, baking powder, baking soda, cinnamon, salt, and nuts (if using those). Gently fold in the dry ingredients, being sure not to overmix.
- Prepare a loaf pan with non-stick spray and pour in the banana bread batter.
- On the lower oven rack, bake uncovered for 30 minutes. Remove the pan and carefully tent the loaf pan with aluminum foil; this helps prevent the top from getting too brown.
- Cook for another 15-20 minutes, until a knife in the center comes out clean.
- Remove the pan from the oven.Let the bread cool for 15 minutes in the pan, then set on a wire rack to cool completely before slicing.
- Serve with extra warm butter. Enjoy!
Notes
Substitutions:
You can use sour cream as a substitute for the plain Greek yogurt!
Tips & Tricks:
Use aluminum foil to tent the pan around the midway point of baking; otherwise your top will brown faster than the center of the bread can finish cooking.
Freezing Instructions:
Slice, wrap in plastic wrap, and store in a freezer-safe container or plastic bag for up to 3 months. When you're ready to eat, simply set out your banana bread on the counter until it reaches room temperature.
Nutrition
Calories: 334kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 485mg | Potassium: 282mg | Fiber: 3g | Sugar: 18g | Vitamin A: 411IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg