Brown Butter Banana Bread

🧂 Ingredients

• 260 grams all purpose flour

  (2 cups)
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 99 grams unsalted butter

  (7 Tablespoons)
• 220 grams packed light brown sugar

  (1 cup)
• 2 large eggs, at room temperature
• 3-4 overripe bananas, mashed
• 80 grams sour cream, at room temperature

  (⅓ cup)

Instructions

• 1 In a medium saucepan, melt the butter on the lowest flame. Once it is all
  melted, increase the heat to medium low and cook the butter, stirring it
  occasional with a heat proof spatula, being sure to sweep the sides of the pan.
  The butter will boil and crackle and start to foam. Keep an eye on it. It can go
  from brown to burnt quickly. Immediately pour the brown butter into a heat proof
  bowl or container. Once it comes to room temperature, refrigerate it at least 30
  minutes until it has solidified If you refrigerate it longer, you may need to
  let it come to room temperate for approximately 30 minutes before you use it,.
• 2 Preheat oven to 350° F. Grease the bottom and sides of a 4½ inch x 8½ inch (1½
  quart) loaf pan. I like to use the remaining 1 Tablespoon of butter to grease
  the pan.
• 3 In a small bowl, whisk together the flour, baking soda, baking powder and salt.
  Set aside.
• 4 With an electric mixer (or by hand), cream the brown butter and sugar until
  fully combined. Beat in the eggs. Mix in the bananas.
• 5 Mix in half of the flour mixture. Mix in the sour cream. Mix in the rest of the
  flour mixture, just until fully combined and no flour is visible.
• 6 Spread into prepared pan. Bake for 60-75 minutes. A toothpick inserted should
  come out clean.
• 7 Allow to cool on wire rack.

Nutrition Info