Brown Butter Sourdough Banana Bread

The Sweet Aroma of Brown Butter

Ever walked into a kitchen where the intoxicating scent of brown butter mingles with ripe bananas? It’s almost like a warm hug for your senses! This Brown Butter Sourdough Banana Bread takes your ordinary banana bread to a whole new level of deliciousness. With a few pantry staples and a sprinkle of love, you’ll whip up a loaf that boasts a nutty flavor, and a tender texture that’s simply irresistible.

Why Make This Recipe

Why not? Here are a few reasons you’ll fall for this recipe:

• Easy Cleanup: You’ll use just one pan (and a bowl), so the post-baking mess is minimal. Your future self will thank you for this!
• Deliciously Versatile: Got sourdough discard? Perfect! And if not, Greek yogurt does the trick, making it great for everyone—even those not on the sourdough bandwagon.
• Family Approved: Kids (and adults) love it! Who can say no to chocolate chips nestled in a warm, buttery banana bread? 🍌

Ingredients

You don’t need fancy stuff — just these basics!

• 1/2 cup (113g) salted butter
• 3/4 cup (180g) brown sugar
• 2 eggs, at room temperature
• 1 tsp (4g) vanilla extract
• 1 1/4 cups (295g) mashed ripe bananas (about 2-3 large bananas)
• 1/2 cup (140g) sourdough discard, at room temperature (or substitute with 1/2 cup Greek yogurt)
• 1/2 cup (115g) Greek yogurt, at room temperature
• 2 1/2 cups (315g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) baking powder
• 1 tsp (3g) cinnamon
• 1/2 tsp (3g) salt
• 1 cup (200g) chocolate chips or chunks of choice
• Flaky sea salt, for serving

Directions

1. Preheat the oven to 350°F. Grease and line a standard (9×5”) loaf pan with parchment paper. Set aside.
2. In a saucepan over medium-high heat, add the butter and allow it to melt and brown slightly (about 5 minutes). Once browned, remove from heat and pour into a large bowl. Let cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. Once the brown butter has cooled, add the brown sugar and whisk to combine, then add the eggs and vanilla, mixing until well combined.
5. Mix in the mashed bananas, sourdough discard, and Greek yogurt until everything is well incorporated.
6. Fold the dry ingredients into the wet mixture until there are no streaks of flour. Gently fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until golden brown and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
8. Cool in the pan for 5-10 minutes, then transfer to a serving plate or wire rack. Slice and serve warm with butter and a sprinkle of flaky sea salt if desired.

How to Make Brown Butter Sourdough Banana Bread (Overview)

Making this banana bread is like a cozy baking hug. Just follow these steps:

1. Start with brown butter — it’s the secret to that unique flavor!
2. Mix your dry and wet ingredients separately for the perfect texture.
3. Fold everything together carefully to keep the bread airy.
4. Bake until your kitchen smells heavenly.
5. Cool and enjoy warm — trust me, you won’t want to wait! Pro tip: apply butter on warm slices for an extra indulgent treat! 😍

How to Serve Brown Butter Sourdough Banana Bread

Serve this beauty warm with a dollop of butter melting into the golden crust. The contrast of the crispy exterior and moist, flavorful interior will have you swooning. Want to spice it up? Serve it alongside a scoop of vanilla ice cream, or top it with a drizzle of caramel for an upscale twist. Your taste buds will throw a little party! 🎉

How to Store Brown Butter Sourdough Banana Bread

This delicious banana bread keeps well! You can store it at room temperature for up to 3 days or in the fridge for about a week. If you want to keep it for longer, wrap it tightly in foil or plastic wrap and pop it in the freezer. When ready to enjoy, simply thaw at room temperature or warm it in the oven. Leftovers never tasted so good!

Tips to Make Brown Butter Sourdough Banana Bread

• Don’t skip browning the butter! It adds that rich, nutty flavor you’ll crave.
• Use very ripe bananas for maximum sweetness (the browner, the better).
• If your batter feels too thick, a splash of milk can loosen it up a bit.
• Experiment with mix-ins! Chopped nuts or different chocolate varieties can add fun textures.
• Let it cool! It slices better and tastes even yummier after a little time to settle.

Variation

Want to change things up? Consider using walnuts or pecans for added crunch. If you’re feeling adventurous, try swapping out the chocolate chips for dried fruits like cranberries or cherries for a tangy twist. And yes, this can totally be made vegan with flax eggs and plant-based butter! 🥳

FAQs

Can I use frozen bananas?
Absolutely! Just let them thaw completely, mash them well, and you’re good to go.

Can I make this banana bread ahead of time?
You bet! Bake it a day or two in advance and store it in an airtight container for optimal freshness.

How do I freeze this banana bread?
Wrap it tightly in plastic wrap or foil, and store it in a freezer-safe bag. It should keep for about 2-3 months. Just thaw at room temperature when you’re ready to enjoy!

📌 Pin this recipe for your next cozy dinner night!

Brown Butter Sourdough Banana Bread

This Brown Butter Sourdough Banana Bread combines the nutty flavor of brown butter with ripe bananas for a tender and delicious loaf that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup salted butter to be browned
• 3/4 cup brown sugar
• 2 pieces eggs at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups mashed ripe bananas about 2-3 large bananas
• 1/2 cup sourdough discard at room temperature or substitute with Greek yogurt
• 1/2 cup Greek yogurt at room temperature

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Add-ins

• 1 cup chocolate chips or chunks of choice
• to taste Flaky sea salt for serving

Method

 

Preparation

1. Preheat the oven to 350°F. Grease and line a standard (9×5”) loaf pan with parchment paper. Set aside.
2. In a saucepan over medium-high heat, add the butter and allow it to melt and brown slightly (about 5 minutes). Remove from heat and pour into a large bowl to cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Mixing

1. Once the brown butter has cooled, add the brown sugar and whisk to combine. Then add the eggs and vanilla, mixing until well combined.
2. Mix in the mashed bananas, sourdough discard, and Greek yogurt until everything is well incorporated.
3. Fold the dry ingredients into the wet mixture until there are no streaks of flour. Gently fold in the chocolate chips.

Baking

1. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until golden brown and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
2. Cool in the pan for 5-10 minutes, then transfer to a serving plate or wire rack. Slice and serve warm.

Notes

For an extra indulgent treat, serve warm slices with butter. You can also store this banana bread at room temperature for up to 3 days or in the fridge for about a week.