Brown Butter Banana Bread

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5 from 16 votes

Prep Time 25

Cook Time 1

Cooling/refrigeration time for butter 1

Total Time 2 25

Servings slices

Calories 258

Brown butter takes this banana bread up a notch, delivering a wonderful flavor to a moist bread.

In a medium saucepan, melt the butter on the lowest flame. Once it is all melted, increase the heat to medium low and cook the butter, stirring it occasional with a heat proof spatula, being sure to sweep the sides of the pan. The butter will boil and crackle and start to foam. Keep an eye on it. It can go from brown to burnt quickly. Immediately pour the brown butter into a heat proof bowl or container. Once it comes to room temperature, refrigerate it at least 30 minutes until it has solidified If you refrigerate it longer, you may need to let it come to room temperate for approximately 30 minutes before you use it,.
Preheat oven to 350° F. Grease the bottom and sides of a 4½ inch x 8½ inch (1½ quart) loaf pan. I like to use the remaining 1 Tablespoon of butter to grease the pan.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
With an electric mixer (or by hand), cream the brown butter and sugar until fully combined. Beat in the eggs. Mix in the bananas.
Mix in half of the flour mixture. Mix in the sour cream. Mix in the rest of the flour mixture, just until fully combined and no flour is visible.
Spread into prepared pan. Bake for 60-75 minutes. A toothpick inserted should come out clean.
Allow to cool on wire rack.

While warm banana bread is enjoyable, banana bread actually tastes better a day or two later. Once cooled, wrap it in plastic wrap and store it on the counter.
Banana bread also freezes wonderfully. Consider freezing separately wrapped (in plastic wrap) slices so you can grab a slice whenever the mood strikes. A frozen slice should thaw at room temperature in less than 15 minutes.

Calories: 258kcal

Course: Bread, Breakfast, brunch, Dessert

Cuisine: American

Keyword: banana, Brown Butter