Brown Butter Banana Bread
This isn't your average banana bread. Browning the butter is the key step that adds a deep, nutty flavor, and a mix of flours gives it a more complex character without being heavy. The final texture is incredibly moist, almost custardy.
Ingredients
- 8 tablespoons unsalted butter 1 stick
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup granulated sugar
- ~5 tablespoons dark brown sugar packed
- 4 large very ripe bananas, mashed well
- 3 large eggs
- 1/2 cup full-fat plain Greek yogurt
- 2 teaspoons vanilla extract
- 3/4 cup toasted walnuts optional, chopped
- Turbinado sugar optional, for topping
Method
- Preheat oven to 350F. Grease 9x5 inch loaf pan.
- Brown butter in light-colored saucepan over medium heat until deep brown and nutty, 5-7 minutes. Pour into bowl to cool.
- Whisk flours, baking soda, salt, spices, and sugars in large bowl.
- Whisk mashed bananas, eggs, yogurt, and vanilla in separate bowl. Stir in cooled brown butter.
- Fold wet ingredients into dry until just combined. Fold in walnuts if using.
- Pour batter into pan. Sprinkle with turbinado sugar if desired.
- Bake 55-65 minutes until toothpick comes out clean. Tent with foil if browning too quickly.
- Cool in pan 20 minutes, then remove to wire rack to cool completely.
Notes
Flavor improves next day.
Do not overmix batter - some lumps are good.