Brown Butter Banana Bread

What do I say about banana bread that hasn’t been said already. Countless versions of this bread are available on the internet and rightly so after all this has to be the most popular bread that is made in every household. Have you seen a cafe without a slice of banana bread on their counter? I doubt! Even in a country like India where baking is still not that popular, people do make banana breads at home.

What I love about banana bread is that it’s so flavorful and so easy to make with few basic ingredients. But you know what makes it better? Brown Butter. Oh. My God. You. Guys. I discovered brown butter pretty late in my life [I know what the hell was I doing!] but ever since I did, I want to put it in everything. It’s so damn good. So good. And so I added it to my banana bread to make this brown butter banana bread and I have to say this is the best banana bread that I have ever made. So moist and full of flavors!

This is like a every week scenario in my home.

1. We will get more bananas that we can possibly consume.

2. The bananas will start turning brown, and then turn really dark brown/almost black.

3. Hubby will ask me to throw them.

4. I will obviously not do that and bake with them [so obvious!]

I mean tell me if you are a food blogger or a baker would ever consider throwing over ripe bananas? No right? because over riped bananas are awesome for baking. They not only make the baked good super moist but also add so much flavor.

You would need those super ripe bananas for this bread, the ones with really dark brown spots [almost black] all over. Do not use fresh bananas for this, it won’t work. To make the brown butter is super simple, you melt the butter in a pan on medium heat. The butter will melt and then bubble/foam up, keep stirring. The butter will then begin to change to a golden brown color and also smell nutty. At this point, remove the butter from heat immediately and transfer it to a bowl. Place the bowl in the refrigerator so that the butter cools down a little and then use it to make this awesome brown butter banana bread.

Method

Preheat oven to 350 F degrees. Spray a 9×5 baking loaf pan with nonstick spray and set aside.

In a bowl sift together all purpose flour, cinnamon powder, salt and baking soda. Set aside.

Start making the brown butter. Take 1 stick of unsalted butter and add it to a pan on medium heat. Use a steel/light color pan here so that you can notice the color change easily.

The butter will melt and then start foaming/bubbling up. Keep stirring.

Keep stirring till the color of the butter changes to dark golden brown, it will take around 5-6 minutes.

Transfer the brown butter to a bowl and put it in the refrigerator to cool down a bit. You don’t need to get it to solidify again, just cool down a little.

Once the butter has cooled down a bit, transfer it to the steel bowl of your stand mixer (or use your hand mixer) and eggs to it.

Beat together the butter and eggs for 3-4 minutes on medium speed.

Add granulated sugar and beat for another 2-3 minutes till well combined, scraping the sides of the bowl as and when required.

Add the mashed bananas, sour cream, vanilla extract and mix till well combined.

Now add in the flour mix slowly and mix till just combined. Do not over-mix.

Fold in the chopped hazelnuts and chocolate chips and transfer batter to the prepared loaf pan.

Bake at 350 F degrees for 60-65 minutes or till a toothpick inserted in the center comes out clean. To prevent the bread from getting too brown around the edges and on top, take out the bread from the oven after 30 minutes and cover it loosely with aluminium foil.

Transfer bread onto a wire rack to cool completely. Cut into slices once the bread has cooled down.

Enjoy brown butter banana bread with a cup of coffee!

* Use a light color pan to make brown butter. If your pan is dark, you will not be able to notice the butter change it’s color.

* I used toasted hazelnuts in this recipe but you can use any nut of your choice.

* You can freeze the leftover bread. Wrap in a cling sheet and then tightly cover with a aluminium foil. Place in a freezer bag and freeze.

Brown Butter Banana Bread

Manali

Brown Butter adds nutty flavor to this super moist Brown Butter Banana Bread!

5 from 1 vote

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Servings 1 loaf

Calories 3722 kcal

Ingredients

• ▢ 1¾ cup all purpose flour
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 2 eggs at room temperature
• ▢ 3 ripe bananas [around 1⅓ cup mashed banana]
• ▢ ½ cup brown butter unsalted [1 stick]
• ▢ ¼ cup sour cream
• ▢ 1 cup granulated white sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup semi-sweet chocolate chips
• ▢ ⅓ cup toasted hazelnuts chopped

Instructions

 

• Preheat oven to 350 F degrees. Spray a 9x5 baking loaf pan with nonstick spray and set aside.
• In a bowl sift together all purpose flour, cinnamon powder, salt and baking soda. Set aside.
• Start making the brown butter. Take 1 stick of unsalted butter and add it to a pan on medium heat. [Tip:use a steel pan here so that you can notice the color change easily]
• The butter will melt and start foaming/bubbling up. Keep stirring till the color of the butter changes to brown, it will take around 5-6 minutes.
• Transfer the brown butter to a bowl and put it in the refrigerator to cool down a bit. You don't need to get it to solidify again, just cool down a little.
• Using you hand mixer or stand mixer, beat together the butter and eggs for 3-4 minutes on medium speed.
• Add granulated sugar and beat for another 2-3 minutes till well combined, scraping the sides of the bowl with a rubber spatula as and when required
• Add the mashed bananas, sour cream, vanilla extract and mix till well combined.
• Now add in the flour mix slowly and mix till just combined. Do not over-mix.
• Fold in the chopped hazelnuts and chocolate chips and transfer batter to the prepared loaf pan.
• Bake at 350 F degrees for 60-65 minutes or till a toothpick inserted in the center comes out clean. [After around 30 minutes, take out the bread from the oven and cover it loosely with aluminium foil to prevent excessive browning on the top and along the edges].
• Transfer the bread on to a wire rack to cool completely.
• Cut into slices once the bread and cooled down and enjoy with a cup of coffee!

Nutrition

Calories: 3722kcalCarbohydrates: 505gProtein: 51gFat: 173gSaturated Fat: 90gCholesterol: 606mgSodium: 2676mgPotassium: 2486mgFiber: 26gSugar: 280gVitamin A: 3895IUVitamin C: 33.3mgCalcium: 292mgIron: 20.2mg

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 Brown Butter Banana Bread