The Secret to Seriously Moist Brown Butter Banana Bread

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
2. 2

   Melt the unsalted butter in a light-bottomed saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and the milk solids at the bottom turn golden brown and smell nutty (about 5-7 minutes). Immediately pour the browned butter into a large heatproof bowl and let it cool for 5-10 minutes.
3. 3

   In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. 4

   In a third bowl, mash the very ripe bananas with a fork until mostly smooth but with a few small lumps remaining.
5. 5

   To the slightly cooled brown butter, add the granulated sugar and brown sugar. Whisk until well combined. Stir in the mashed bananas, egg, vanilla extract, and sour cream (or yogurt) until just incorporated.
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. If adding nuts, gently fold them in.
7. 7

   Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
8. 8

   Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.