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!