Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
This is it. Mana from heaven. Seriously the BEST ever banana bread. I’ve been trying to make the perfect banana bread since last summer and it was always… off. Too moist. Not moist enough. Moist enough but kind of spongy? Moist and not spongy but not sweet enough. Or too sweet? The edges too dark and hard. Gooey center. Perfect texture! Great now the color is off…
It was a mess there for a while.
But this right here, this is it. My all time favorite, absolutely perfect in every way banana bread.
Here are a few things to think about when you’re making this banana bread.
1) Please mix the batter by hand. You can use an electric mixer for the wet ingredients, but be sure to stir by hand when you add the dry ingredients. An electric mixer tends to over mix the batter and the texture of your bread will be off. Kind of dense and spongy. No bueno.
2) Please brown the butter! This is a brown butter banana bread so it’s kind of an integral step ya know? And seriously all you do is just let it cook a little longer, maybe 2 minutes or so, after it’s melted. It is sooooo worth it. It really makes the flavor of the banana bread come to life. You will not regret it.
My last request is simply that you make this heavenly stuff. Just MAKE it. Get yourself some bananas, let them ripen on your counter for a few days, and whip up this amazing bread. You can even add chocolate chips if you are like my husband and must. have. chocolate. always. I’ve made it with and without and both are incredible.
Alright enough talking. Run, don’t walk, to the store and get some bananas! Or just put them on your grocery list for next week. I would be okay with that.
- 3 medium bananas, mashed (about 1 cup mashed)
- 1 cup sugar
- ½ cup plain fat free Greek yogurt or sour cream
- ½ cup (1 stick or 8 tablespoons) butter
- 2 eggs
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- optional: ½ cup semi sweet chocolate chips
- Preheat oven to 325 degrees and grease a 9x5 inch loaf pan.
- In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
- Add flour, baking soda, and salt and stir (don't use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don't over mix. (If adding chocolate chips, stir them in now)
- Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
- Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.