A crowd-pleasing favorite gets a flavorful update with Brown Butter Banana Bread!
My sister Rebe used to lick sticks of butter like ice cream. Somehow, she’d get an entire stick of butter from the fridge, peel off the wax paper wrapping, and slurp down half a stick in one sitting.
I never understood it. She’d sit there on her little chubby baby butt, laughing and licking.
I mean, most of us stick to cookie dough or brownie batter. But whatever.
S’all good, because Rebe is now a normal-sized human being and she isn’t addicted to butter.
This brown butter banana bread is made with yogurt and toasted brown butter, making it a supremely moist and flavorful bread. It tastes almost like a toasted banana bread from the browned milk solid bits.
And slathered in more butter? Gah. Perfection.
How simple and elegant would this be for Easter morning? Or any weekend morning, for that matter? It stays moist for up to 5 days, too, which means you can enjoy leftovers all week long 🙂
Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
In a small saucepan, heat the butter over low heat for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the milk solids turn a light golden brown color. Remove from heat and allow to cool slightly.
In a large bowl, mix together sugar, mashed bananas, and brown butter. After mixing, stir in eggs, yogurt, and vanilla.
In a separate bowl, whisk both flours, baking soda, and salt. Fold gently into batter until just combined.
Pour into loaf pan and top with thinly sliced banana pieces. I used ½ a banana for this part. Bake for roughly 1 hour, until a knife inserted in the center of the loaf comes out clean. Cool on a wire rack before serving!
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This is my go-to banana bread recipe! I’ve gifted this banana bread to a lot of people and have received a ton of compliments. Thank you so much Sarah!!
Love the idea of brown butter with banana bread. However, it wasn’t sweet enough, which is unusual for your recipes. Would’ve been a great recipe had the amount of sugar not been chopped off by the ad in the recipe. I only saw the 1/4 cup of sugar below the ad. In looking at the recipe the next day did I realize there was a 1 above the ad and the 1/4 cup below the ad! So it was 1 1/4 cup of sugar! Oh well… I’ll try again the next time I have ripe bananas.
This is my son’ favorite. The only banana bread he will eat.
I am a huge fan of your page and I love love the recipes I have tried out so far. I am trying to make this banana bread but I have a question. Seeing as I have never make one or eaten one before, I like to know if I have to grease and flour or line the loaf pan before pouring the batter in it.
And secondly what I have noticed is that most bakers in Europe or America use more B.S and B.P while making cakes than we do in Africa, I am a bit confused about it, is that because there is something different about the brands we use here?
What a pretty banana bread! Brown butter makes everything magical so I have no doubt this is absolutely delicious!!
Are there any substitutions I can use for the white sugar? Brown sugar, coconut sugar, honey..? Thanks!
Brown sugar would be amazing!