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Brown Butter Banana Bread

This Brown Butter Banana Bread combines rich, nutty flavors with moist texture, making it a perfect treat for any occasion, customizable with walnuts or chocolate chips.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter Browned to perfection for rich flavor.
  • 3 large Very ripe bananas Bananas should be blackened for best results.
  • 1 cup Light brown sugar Provides moisture and caramel flavor.
  • 1/2 cup Granulated sugar Balances sweetness and aids browning.
  • 1/2 cup Plain Greek yogurt Keeps the bread tender and adds tang.
  • 2 cups All-purpose flour Main structure of the bread.
  • 1 teaspoon Baking soda Helps bread rise and gives it a soft crumb.
  • 1/2 teaspoon Fine salt
  • Optional Ground cinnamon For added flavor, if desired.
Optional Add-ins
  • 1 cup Chocolate chips For a decadent touch.
  • 1/2 cup Chopped walnuts For added crunch and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment.
  2. In a small saucepan, melt the unsalted butter over medium heat until golden with brown spots and nutty. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the mashed bananas, light brown sugar, and granulated sugar until glossy and well combined.
  4. Beat in the eggs, vanilla extract, and Greek yogurt until smooth. Gradually mix in the browned butter while whisking.
  5. In another bowl, sift together the flour, baking soda, fine salt, and optional cinnamon. Stir to blend.
  6. Gently fold the dry ingredients into the wet mixture until just combined; it’s okay to have a few lumps.
  7. If desired, fold in chocolate chips or walnuts.
Baking
  1. Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick comes out with moist crumbs.
  2. Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Notes

Don’t overmix the batter to keep the bread tender. Allow the bread to cool completely before slicing for best results. This recipe can be made ahead and freezes well.