Brown Butter Banana Bread
Elevate your banana bread game with this irresistibly rich and decadent Brown Butter Banana Bread. Crafted with perfectly overripe bananas and a touch of nutty, golden brown butter, this loaf boasts an unparalleled depth of flavor and moist, tender texture. Infused with creamy Greek yogurt for added richness and balanced sweetness from both granulated and brown sugar, it’s the perfect fusion of comfort and sophistication. Optionally studded with chopped walnuts or melty chocolate chips, this quick bread is a versatile treat that’s ideal for breakfast, brunch, or dessert. With just 20 minutes of prep and a heavenly aroma that fills your kitchen while baking, this recipe is sure to become a household favorite. Try it today for the ultimate banana bread experience!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 240 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 grams Granulated sugar
- 75 grams Brown sugar (packed)
- 3 medium Overripe bananas (mashed)
- 2 large Eggs
- 120 grams Plain Greek yogurt
- 2 teaspoons Vanilla extract
- 60 grams Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a small saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and develops a nutty aroma, about 4-6 minutes. Remove from heat and allow to cool slightly.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
Add the mashed bananas, eggs, yogurt, and vanilla extract to the sugar mixture. Stir until well combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stop mixing as soon as the flour is fully incorporated.
If using walnuts or chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 22.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
