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Sourdough Brown Butter Banana Bread

This Sourdough Brown Butter Banana Bread is rich, cozy, and moist. Brown butter adds a caramelized flavor while the sourdough and sour cream keeps it soft and tender. Add chocolate chips or nuts for the coziest bake.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Servings 10

Equipment

  • Whisk - for mixing batter
  • 2 Mixing bowls - for mixing wet and dry ingredients
  • Spatula - to spread batter
  • Masher or fork - to mash bananas
  • 9x5 in loaf pan - to bake bread
  • Parchment paper - to line pan to avoid burning
  • Kitchen scale (optional) - for accurate measurements
  • Measuring cups and spoons - to measure ingredients
  • Cooling rack - to cool bread to avoid sogginess

Ingredients
  

Wet Ingredients:

  • 2-3 (235g) ripe bananas mashed
  • 6 (85g) Tablespoons unsalted butter browned
  • 1/4 (60g) cup sour cream
  • 1/4 (50g) cup packed brown sugar
  • 1/2 (100g) cup white sugar
  • 1½ tsp vanilla extract
  • 1/3 (80g) cup sourdough starter (flat or past peak)
  • 1 large egg room temperature

Dry Ingredients:

  • 1 2/3 (200g) cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cardamom

Optional Mix-Ins:

  • 1 (200g) cup chocolate chips i prefer mini
  • 1/2 (60g) cup chopped nuts (walnuts or pecans) optional

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.
    6 (85g) Tablespoons unsalted butter
  • Once butter is browned, remove the saucepan from heat and allow to cool to room temperature.

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.
    2-3 (235g) ripe bananas
  • 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.
    1/4 (60g) cup sour cream, 1/4 (50g) cup packed brown sugar, 1/2 (100g) cup white sugar, 1½ tsp vanilla extract, 1/3 (80g) cup sourdough starter, 1 large egg
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
    1 2/3 (200g) cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ tsp baking soda, 2 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, 1/8 tsp ground cardamom
  • Add dry ingredients to 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).
    1 (200g) cup chocolate chips, 1/2 (60g) cup chopped nuts (walnuts or pecans)

Step 3: Bake Banana Bread

  • Preheat oven to 350°F (175°C). Grease and line a 9x5-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. Top should be golden. 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.
  • Enjoy!

Notes

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!

Nutrition

Serving: 1sliceCalories: 265kcalCarbohydrates: 36gProtein: 4gFat: 11g
Course Quick Breads and Muffins
Cuisine American
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