BROWN BUTTER SOURDOUGH BANANA BREAD
Serves 10
20 mins prep
60 mins cook
80 mins total
BROWN BUTTER SOURDOUGH BANANA BREAD But seriously, nothing beats it 👏 Recipe below OR comment ‘BANANA’ to get the recipe sent to you 🤎 #Recipe Details (makes 1 standard 9x5” loaf): Brown Butter Sourdough Banana Bread: - 1/2 cup (113g) salted butter - 3/4 cup (180g) brown sugar - 2 eggs, room temp - 1 tsp (4g) vanilla extract - 1 1/4 cups (295g) mashed ripe bananas (2-3 large bananas) - 1/2 cup (140g) sourdough discard, room temp [sub: 1/2 cup (115g) greek yogurt, in addition to the other 1/2 cup in the recipe] - 1/2 cup (115g) greek yogurt, room temp (sub: sour cream) - 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 Instructions: Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper. Brown the butter. Add the butter to a saucepan over medium-high heat. Melt and slightly brown (~5 mins). Remove from heat and immediately pour into a large bowl. Set aside to cool slightly. In a separate medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Once the brown butter has slightly cooled, add the brown sugar and whisk. Add the eggs and vanilla; whisk until well combined. Then, whisk in the mashed bananas, sourdough discard, greek yogurt until well combined. Add the dry ingredients to the wet. Use a wooden spoon or spatula to fold together until combined and there are no flour streaks, being careful not to over-mix. It’s okay if the batter is a little lumpy. Fold in the chocolate chips. Pour the batter into the prepared loaf pan, and top with more chocolate chips/chunks if desired. Then, take a butter knife and score a long line down the middle of the batter lengthwise. This creates the ‘perfect’ seam while baking. Bake at 350F 60-65 mins, until golden brown and a toothpick inserted into the middle comes out clean or with moist crumbs. Let cool for 5-10 mins in the pan. Then remove from the pan and transfer to a serving plate or wire cooling rack. Slice and serve warm with butter and flaky sea salt, if desired. Enjoy!
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper. Brown the butter. Add the butter to a saucepan over medium-high heat. Melt and slightly brown (~5 mins). Remove from heat and immediately pour into a large bowl. Set aside to cool slightly. In a separate medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Once the brown butter has slightly cooled, add the brown sugar and whisk. Add the eggs and vanilla; whisk until well combined. Then, whisk in the mashed bananas, sourdough discard, greek yogurt until well combined. Add the dry ingredients to the wet. Use a wooden spoon or spatula to fold together until combined and there are no flour streaks, being careful not to over-mix. It’s okay if the batter is a little lumpy. Fold in the chocolate chips. Pour the batter into the prepared loaf pan, and top with more chocolate chips/chunks if desired. Then, take a butter knife and score a long line down the middle of the batter lengthwise. This creates the ‘perfect’ seam while baking. Bake at 350F 60-65 mins, until golden brown and a toothpick inserted into the middle comes out clean or with moist crumbs. Let cool for 5-10 mins in the pan. Then remove from the pan and transfer to a serving plate or wire cooling rack. Slice and serve warm with butter and flaky sea salt, if desired. Enjoy!
