5.0 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
20 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 365 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar , lightly-packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup mashed overripe banana
- 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 finely-grated orange zest (optional)
- 3/4 cup chopped toasted walnuts (optional)
Instructions
- 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.)
- 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.)
- 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.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 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).
- 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.
- Pour the batter into the prepared loaf pan.
- 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.
- 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.
Cup of Yum
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
(8%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
540IU
(11%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
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.