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Sour Cream Banana Bread with Brown Butter
5 from 6 votes

Sour Cream Banana Bread with Brown Butter

My family's favorite banana bread uses sour cream for a moist crumb, brown butter for a rich, nutty flavor, and plenty of bananas for a fragrant aroma.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 365 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1/2 cup butter unsalted
  • 1/2 cup dark brown sugar , lightly-packed
  • 1/4 cup granulated sugar
  • 2 large egg
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 cup banana mashed, overripe
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon orange optional, finely grated zest
  • 3/4 cup walnut optional, chopped, toasted

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Butter and flour a 1-pound loaf pan. (Mine is 8 1/2" x 4 1/2" x 2 3/4" high.)
  2. In a skillet, melt butter over medium heat, swirling the pan occasionally, until melted. Continue cooking, swirling frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch carefully! Brown butter can burn easily.)
  3. Pour the brown butter into a bowl, leaving behind any particularly dark sediment in the pan. Set aside to cool slightly while you mix the rest of the ingredients for the batter.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  5. In a second bowl, whisk together eggs, brown sugar, and granulated sugar until light. Whisk in vanilla, sour cream, cooled brown butter, mashed bananas, and orange zest (if using).
  6. Add the dry ingredients to the wet ingredients, mixing just to combine (a few streaks of flour are ok; over-mixing won't yield as tender a crumb). Fold in chopped nuts, if using.
  7. Pour the batter into the prepared loaf pan.
  8. Bake 50-60 minutes, until a cake tester inserted in the center comes out with just a few crumbs attached. Cool the banana bread for 10 minutes in the pan before transferring to a wire rack to cool completely.
  9. Store, tightly-wrapped or covered at room temperature for up to 2 days, in the refrigerator for up to a week, or the freezer for up to 2 months.

Nutrition Information

Calories 365kcal (18%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 10g (50%) Cholesterol 91mg (30%) Sodium 252mg (11%) Potassium 279mg (6%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 540IU (11%) Vitamin C 3mg (3%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 252mg 11%
Potassium 279mg 6%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 540IU 11%
Vitamin C 3mg 3%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.