Sourdough Brown Butter Banana Bread

Banana bread will always be one of my cozy, go-to bakes… but this one? It’s next level. This Sourdough Brown Butter Banana Bread is rich, ultra moist thanks to sour cream, and packed with browned butter flavor. Add chocolate chips if you really want to take this bread over the top… but honestly, it’s just as good on it’s own. Now go grab those bananas on the verge of spoiling and give them a glow up!

Why Use Sourdough in this Banana Bread?

Using sourdough discard in this banana bread adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. This fermentation process also helps break down gluten, making this loaf easier to digest.

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Tools You’ll Need:

1. Wire cooling rack- to cool your loaf.
2. Hand mixer or sturdy whisk- for mixing the batter.
3. Mixing bowl– for mixing the batter. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
4. Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking linked here.
5. Measuring cups and spoons- if not using a scale and for smaller ingredients.
6. Spatula– to fold ingredients.
7. 9×5-inch loaf pan- to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don’t add all of the batter to the pan. This USA pan linked here is my favorite for baking.
8. Parchment paper– to line your pan to avoid burning. This is very important!
9. Small metal clips (optional)- to clip the parchment to the pan linked here.
10. Masher or large fork- for mashing bananas.

Gather Your Ingredients:

1. Bananas– Brings natural sweetness, moisture, and structure to the bread. I like to use bananas that are extra ripe for added sweetness. You can even use frozen if you allow them to thaw completely, drain, and then mash! See notes on this under FAQ’s.
2. Unsalted Butter- Creates the brown butter used in the batter. Adds richness and a toffee like taste.
3. Sour cream– Adds moisture and is the secret ingredient for a soft banana bread.
4. Brown sugar– Sweetens the banana bread.
5. White sugar– Boosts sweetness and supports the rise and golden color.
6. Vanilla extract– Enhances the banana flavor and brings warmth.
7. Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this a “sour” bread. Key for fermentation.
8. Egg (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
9. All-purpose flour- Gives the bread structure while keeping it soft and cakey.
10. Baking powder + Baking soda– Ensures the right rise and tenderness.
11. Salt- Balances sweetness and enhances all the other flavors.
12. Cinnamon, Ginger, Nutmeg, and Cardamom- These spices round out the banana flavor with cozy warmth.
13. Semi-Sweet Chocolate Chips– Adds pockets of gooey chocolate and balances the banana perfectly.
14. Chopped walnuts or pecans (Optional)- Adds texture and a nutty complement to the banana and chocolate.

Instructions

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.

Once butter is browned, remove the saucepan from heat and allow it to cool before adding it to the batter.

Step 2: Mix the Batter

Peel your bananas and mash them in a medium sized mixing bowl. The more ripe the bananas the better! You can also use frozen bananas if they’re thawed first. Drain any excess liquid and mash the bananas and use in the bread.

Add the browned butter, sour cream, brown sugar, white sugar, vanilla, sourdough starter, and egg to the bowl. Whisk until the wet ingredients are smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.

Add dry ingredients to the wet, and gently mix to combine. You don’t want any streaks of flour, but be careful not to overmix at the same time. At this point, you can decide to do an overnight ferment option or skip the next step and bake same-day.

Overnight ferment option: Cover batter with plastic and refrigerate overnight. Remove bowl from refrigerator and allow to rest 30 minutes to an hour at room temperature to warm up before baking.

Before baking your loaf, fold the chocolate chips into the batter (and nuts if using).

Step 3: Bake Banana Bread

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Pour batter into pan, smooth the top, and make a line with your spatula down the center to guide the expansion. Sprinkle with a few more chocolate chips.

Bake 50–60 minutes, or until a toothpick comes out of the center with a few moist crumbs. Be careful not to overbake or the loaf will be dry! Internal temperature of the loaf should be 195-200 F.

Cool in pan 10 minutes, then transfer to a rack. Allow to cool 30 minutes before slicing.

Yields 1 loaf

How to Store:

Room temperature- Store bread in an airtight container or wrapped in plastic at room temperature for 3-4 days.

Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer- Wrap bread in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight. This bread is delicious toasted!

FAQ’S:

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Sourdough Quick Breads You’ll Love:

• Starbucks Copycat Sourdough Lemon Loaf
• Sourdough Brown Butter Chocolate Zucchini Bread
• Sourdough Brown Butter Zucchini Bread