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Brown Butter Banana Bread

259 A Brown Butter Banana Bread.jpg
259 A Brown Butter Banana Bread.jpg

Brown Butter Banana Bread

1.00

The only thing better than banana bread, is banana bread made with brown butter! From perfectly sweet ripe bananas to nutty brown butter, it’s a match made in heaven. I like to make them in mini loaf pans for easy storing, freezing or gifting, but they make for great muffins and larger loaves as well!

Yield: 3 small loaves (5 1/2 x 3 x 2 1/4–inches each)

Oven: 350ºF

Preparation Time: 15 minutes

Cook Time: 45 minutes 

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1/4 cup butter

2 cups all-purpose flour

1 cup granulated sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups mashed ripe bananas (approximately 3 whole bananas) – use a fork to mash

1/3 cup low fat sour cream or low fat Greek or plain yogurt

1 teaspoon vanilla extract

2 large eggs, lightly whisked with a fork to break yolks

Optional - 1 cup walnut or pecan pieces, toasted, added in two additions (1/2 cup inside, 1/2 cup on top as garnish)

Method:

1.     Preheat oven to 350ºF.

2.     In a small sauté pan over medium – high heat, add butter and allow to heat while occasionally swirling the pan until golden brown in color and nutty in fragrance, approximately 2 – 3 minutes. Remove from heat and set to the side.

3.     In a large bowl, add flour, sugar, baking soda, and salt. Whisk gently to combine and set to the side.

4.     In a small bowl, add eggs and pierce with a fork to break the yolks. Set to the side.

5.     In the bowl of an electric mixer fitted with a paddle attachment, or alternatively in a large bowl with a hand whisk, add bananas, brown butter, sour cream or yogurt, and vanilla extract until just incorporated.

6.     Add eggs, one at a time scraping down the sides of the bowl before the next addition. Be careful to not over-mix.

7.     Add dry ingredients to wet, mix until just combined.

8.     Add 1/2 cup nuts, if using, and mix until just incorporated.

To bake:

9.     In 3 small loaf pans greased with cooking spray or melted butter, evenly divide the batter.

10.  Evenly distribute the remaining 1/2 cup of pecans or walnuts on top of each.

11.  Transfer the mini loaf pans to a baking tray and bake at 350ºF until an inserted toothpick comes back clean and golden brown in color, approximately 38 – 40 minutes.

12.  Remove from oven and allow to cool in pans on a cooling rack for 20 minutes.

13.  Remove loaves from pans and allow to fully cool on a wire rack until room temperature.

14.  Store in an airtight container or tightly secured in plastic wrap at room temperature for 4 days or in the refrigerator for 7 days. Place wrapped loaves in plastic freezer bags if freezing.

15.  For best results, slightly toast or heat bread before enjoying.

 

Kitchen Note: If baking large loaves or muffins, keep in mind that baking times will vary.