Brown Butter Banana Bread
User Reviews
5
Brown Butter Banana Bread
Description
Brown Butter Banana Bread features browned butter that is cooked until golden amber to bring a deeper flavor to the batter. The combination of mashed bananas and Greek yogurt adds moisture and slight tang, complementing the sweetness of sugar. The batter is mixed gently to avoid overworking the flour, ensuring a tender crumb. Baking at a moderate temperature allows the loaf to cook through without drying out, resulting in a loaf with a golden crust and soft interior.
The optional addition of semi-sweet chocolate chips lends occasional bursts of sweetness and contrast in texture. This bread is best served sliced once cooled slightly, suitable for a quick breakfast or afternoon treat. It stores well at room temperature for several days in an airtight container.
Using very ripe bananas, which have browned skins, enriches the flavor depth. Cooling the loaf before slicing helps maintain its structure and moisture distribution.
Ingredients
- 3 medium banana mashed (about 1 cup mashed
- 1 cup sugar
- ½ cup Greek yogurt or sour cream, plain, fat free
- ½ cup butter (½ cup is equal to 1 stick or 8 tablespoons)
- 2 egg
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- semi sweet chocolate chips optional, ½ cup
Instructions
- Preheat oven to 325 degrees and grease a 9x5 inch loaf pan.
- In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
- Add flour, baking soda, and salt and stir (don't use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don't over mix. (If adding chocolate chips, stir them in now)
- Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
- Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.
Notes
- Use very ripe bananas with brown spots for best flavor and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 330mg | 14% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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