Brown Butter Banana Bread
This is my go-to banana bread recipe. I love the nuttiness the brown butter brings to this. It's the best way to use up overly ripe bananas and the resulting loaf is sweet, moist and of course, perfectly banana-y.
Servings: 1 9x5" loaf
Ingredients
- 175 g unsalted butter
- 240 g all-purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 large eggs
- 60 g plain Greek yoghurt
- 1 tsp vanilla bean paste or extract
- 300 g very ripe bananas roughly mashed with a fork (approx 4 medium bananas)
- 185 g caster sugar or 175g dark brown soft sugar
Instructions
- Preheat oven to 200°c (180°c fan-forced) and prepare a loaf tin with parchment paper
Brown butter
- First brown the butter. On a medium heat melt the butter, whirling the pan occasionally. It’ll crackle and pop for a while, then you'll find the sound will suddenly stop and you'll have a wonderful, nutty aroma.
- Give it a few swirls then pour it into a bowl to stop it from burning and to allow it to cool slightly.
Banana bread
- In a large bowl, whisk together the flour, salt and baking powder and set aside.
- In another large bowl, whisk together the eggs, vanilla and Greek yoghurt.
- Add the sugar to the egg mix and whisk well, then add the mashed banana and finally the brown butter.
- Next add the dry ingredients to the wet ingredients and whisk roughly until combined and there are no pockets of flour visible.
- Pour into your loaf tin and bake for 45-50 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool entirely.
- Once cooled, wrap tightly with clingfilm and let it rest for a few hours before slicing and serving. You can of course eat the banana bread right away, but I like this extra step for a seriously moist crumb!
