Description
This Brown Butter Sourdough Banana Bread combines the nutty richness of browned butter with the tangy depth of sourdough starter, creating a moist, flavorful twist on classic banana bread. Perfect for breakfast, snacks, or dessert, it features ripe bananas, aromatic spices, and a tender crumb that keeps it deliciously fresh for days.
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- ½ cup sourdough starter (unfed, discard or active)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup brown sugar
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter, swirling occasionally until it turns golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
- Prepare Wet Mixture: In a large mixing bowl, combine the mashed bananas, browned butter (including the browned bits), sourdough starter, eggs, and vanilla extract. Whisk together until smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Stir in the brown sugar until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated. Avoid overmixing to maintain a tender crumb.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly flour it to prevent sticking.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Allow the brown butter to cool slightly before mixing with eggs to prevent curdling.
- You can use an active or discard sourdough starter; it adds a subtle tanginess.
- Store the banana bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Add chopped nuts or chocolate chips for extra texture and flavor if desired.
