Brown Butter Banana Bread
Most banana bread is just sweet and mushy. The brown butter is what makes this one different; it adds a nutty depth that changes the whole profile. Using Greek yogurt also gives it an almost custardy texture inside.
Ingredients
- 1/2 cup 1 stick unsalted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1 cup packed light brown sugar
- ~2 cups mashed ripe bananas from 4-5 bananas
- 2 large eggs
- 1/2 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a light-colored saucepan over medium heat, swirling occasionally.
- Once the butter foams and brown specks form at the bottom with a nutty aroma, immediately remove from the heat.
- Pour the browned butter into a large bowl to cool.
- Preheat the oven to 350F and grease a 9x5-inch loaf pan.
- Whisk the cooled brown butter with the brown sugar in the large bowl.
- Add the mashed bananas, eggs, Greek yogurt, and vanilla extract to the butter mixture and whisk until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients until just combined, leaving a few lumps.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent with aluminum foil.
- Let the bread cool in the pan for 20 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
The bread's texture improves after resting overnight.