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Ultra-Moist One-Bowl Brown Butter Sourdough Banana Bread

brown butter sourdough banana bread - featured image
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A cozy and easy banana bread recipe featuring nutty brown butter and tangy sourdough starter for a moist, tender loaf with a perfect crisp edge.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 6 tablespoons unsalted butter, browned
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup active sourdough starter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 6 tablespoons of unsalted butter. Swirl occasionally and watch closely as the butter foams and then turns a golden brown color with nutty aroma (4-6 minutes). Remove from heat and pour into a mixing bowl to cool slightly.
  2. Mash the bananas: Peel and mash 3 medium ripe bananas in the bowl with the browned butter until mostly smooth with a few small lumps.
  3. Add wet ingredients: Stir in 3/4 cup granulated sugar, 2 large eggs, 1/2 cup active sourdough starter, and 1 teaspoon vanilla extract. Mix gently until just combined; do not overmix.
  4. Combine dry ingredients: In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon if using.
  5. Mix dry into wet: Gradually fold the dry ingredients into the wet banana mixture with a spatula until no more streaks of flour remain. Batter may be slightly lumpy.
  6. Add nuts: Fold in 1/2 cup chopped walnuts or pecans if desired.
  7. Prepare pan and bake: Grease or line a 9×5 inch loaf pan with parchment paper. Pour batter evenly into the pan and smooth the top. Bake in a preheated 350°F oven for 50-60 minutes. Check at 50 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  8. Cool: Let the banana bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Watch the butter carefully when browning to avoid burning; it should smell nutty and be golden brown. Mix batter gently to avoid toughness. Let bread cool completely before slicing to prevent crumbling. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, replace eggs with flax eggs and butter with coconut oil (skip browning).

Nutrition

Keywords: banana bread, brown butter, sourdough, easy baking, moist banana bread, one bowl recipe, breakfast, snack

Find it online: https://chrisfeasts.com/ultra-moist-one-bowl-brown-butter-sourdough-banana-bread-recipe-for-easy-homemade-baking/