Brown Butter Sourdough Banana Bread
Ever had banana bread that’s so good, it practically sings?
Imagine that warm, buttery aroma wafting through your kitchen, making your taste buds dance with anticipation. This Brown Butter Sourdough Banana Bread takes traditional banana bread to a whole new level. With its rich brown butter flavor, moist crumb, and those gooey chocolate chips melting into every slice, this recipe is a must-try for any banana bread lover. Not to mention, it’s quick to whip up and gets rave reviews every time!
Why make this recipe
Why will you fall in love with this banana bread?
- Easy Cleanup: We’re talking one bowl and a loaf pan here! Less mess means more time enjoying that scrumptious bread.
- Affordable Ingredients: You don’t need to break the bank for a cozy treat.
- Family-Friendly: Kids love it, and so do adults. It’s the perfect guilt-free indulgence for a family gathering or a cozy night in. Who doesn’t want to delight in warm banana bread with their loved ones?
Ingredients
You don’t need fancy stuff — just these basics!
- 1/2 cup (113g) salted butter
- 3/4 cup (180g) brown sugar
- 2 eggs, at room temperature
- 1 tsp (4g) vanilla extract
- 1 1/4 cups (295g) mashed ripe bananas (about 2-3 large bananas)
- 1/2 cup (140g) sourdough discard, at room temperature (or substitute with 1/2 cup Greek yogurt)
- 1/2 cup (115g) Greek yogurt, at room temperature
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp (5g) baking soda
- 1/2 tsp (2g) baking powder
- 1 tsp (3g) cinnamon
- 1/2 tsp (3g) salt
- 1 cup (200g) chocolate chips or chunks of choice
- Flaky sea salt, for serving
Directions
- Preheat the oven to 350°F (175°C). Grease and line a standard (9×5”) loaf pan with parchment paper. Set aside.
- In a saucepan over medium-high heat, melt and brown the butter for about 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Once the brown butter has cooled, add the brown sugar and whisk to combine. Then add the eggs and vanilla, mixing until well combined.
- Incorporate the mashed bananas, sourdough discard, and Greek yogurt until well mixed.
- Fold in the dry ingredients with a wooden spoon until there are no streaks of flour. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and top with more chocolate chips if desired.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool for 5-10 minutes before transferring to a wire rack. Serve warm with butter and a sprinkle of flaky sea salt.
How to make Brown Butter Sourdough Banana Bread (Overview)
Let’s break it down:
- Start by browning your butter. This step adds a nutty flavor that transforms your banana bread.
- Combine the dry ingredients in one bowl while letting that butter cool. Multitasking!
- Mix your wet ingredients (butter, sugar, eggs, etc.), then fold in the bananas and sourdough.
- Finally, mix in the dry ingredients and bake until golden brown.
Pro tip: Don’t skip the cooling stage — warm banana bread straight from the oven is a temptation too strong to resist, and it also prevents you from burning your tongue! 🔥
How to serve Brown Butter Sourdough Banana Bread
Serve slices warm, with a spread of butter that melts just right against the soft texture. You could even top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. Picture that golden-brown crust giving way to a soft, moist interior loaded with chocolate chips. Heavenly! 🍌✨
How to store Brown Butter Sourdough Banana Bread
This banana bread keeps well at room temperature for about 2-3 days in an airtight container. Need it to last longer? Pop it in the fridge, and it’ll stay good for about a week. Don’t forget — you can also freeze slices for up to 3 months! Just wrap them tightly and thaw as needed. Reheat in the microwave for that fresh-out-of-the-oven taste.
Tips to make Brown Butter Sourdough Banana Bread
- Use very ripe bananas for the best sweetness and flavor.
- Feel free to swap in different add-ins like nuts or dried fruits for an extra twist!
- If you want a lighter texture, sift your flour before adding it.
- For a flavor boost, try using spiced brown sugar instead of regular.
Variation
Feeling adventurous? You can make this banana bread vegan by substituting the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and using plant-based yogurt. You could also play with flavors by adding a bit of coconut or peanut butter for a fun twist!
FAQs
1. Can I use regular yogurt instead of sourdough discard?
Yes! You’re welcome to substitute with Greek yogurt for a similar texture and tang.
2. Can I make this in advance?
Absolutely! Bake it a day or two ahead, and let those flavors really develop. It tastes just as good (if not better) the next day.
3. How do I know if my banana bread is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready to cool!
📌 Pin this recipe for your next cozy dinner night!
Brown Butter Sourdough Banana Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a standard (9×5”) loaf pan with parchment paper. Set aside.
- In a saucepan over medium-high heat, melt and brown the butter for about 5 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Once the brown butter has cooled, add the brown sugar and whisk to combine. Then add the eggs and vanilla, mixing until well combined.
- Incorporate the mashed bananas, sourdough discard, and Greek yogurt until well mixed.
- Fold in the dry ingredients with a wooden spoon until there are no streaks of flour. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and top with more chocolate chips if desired.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool for 5-10 minutes before transferring to a wire rack. Serve warm with butter and a sprinkle of flaky sea salt.
