When life hands you ripe bananas, use them to make amazing banana bread.
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Classic banana bread is so easy to make that a child could do it. I remember teaching my young nieces to make banana bread. It’s just a few simple ingredients and a couple of bananas that have lost their yellow glow and seemed destined for the trash.
However, making truly exceptional banana bread is another story. That’s why we recommend upgrading from your classic banana bread recipe to this brown butter banana bread. It’s everything that’s good about banana bread, except better. There is more flavor, more texture, and still has the option of adding something extra like nuts or chocolate chips to suit your personal tastes. Plus, it’s still a great way to make use of bananas that are starting to look brown and unappealing.
With this recipe, you’ll experience the most moist and dense banana bread you’ve ever tasted. The flavor of the brown butter banana bread packs a punch without adding excess sugar or preservatives. It’s perfect to have around for a snack or for a health-conscious dessert.
If you find yourself with more bananas than you need for one loaf of brown butter banana bread, feel free to experiment further with high protein banana bread or whole wheat banana bread.
Is Brown Butter Banana Bread Healthy?
If you follow the recipe and use the ingredients listed, you’ll find that this brown butter banana bread is as healthy as any banana bread you could ever make. After all, we’re using whole wheat flour, almond milk, and coconut sugar, as well as non-fat Greek yogurt. If you replace these ingredients with more traditional ingredients, the health benefits go down just a tad.
The same logic applies to any extra ingredients you want to add. This could include nuts, chocolate chips, or cinnamon. Some folks even add maple syrup or similar items to their banana bread. Obviously, some of these ingredients will have health benefits while some won’t. But if you stick to the recipe, you’ll have both a tasty and healthy banana bread.
Magic Bananas
For any banana bread recipe, the key ingredient is always the bananas. Most people use ripe bananas that have turned brown rather than yellow to make banana bread. This is also the best practice with brown butter banana bread. With brown bananas, the starches have been converted to sugar, which is how you bake a sweeter banana bread. Brown bananas also help to keep the bread moist as it bakes, which is why old bananas, as long as they aren’t black or moldy, are the perfect choice.
INGREDIENTS
- 3 medium ripe bananas mashed (about 1 cup)
- 3/4 cup coconut sugar a healthier alternative to refined sugar
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup unsalted butter 1 stick
- 2 large eggs preferably organic
- 1/3 cup almond milk as a healthier substitute for buttermilk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups whole wheat pastry flour for added fiber
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Optional: 1/2 cup dark chocolate chips 70% cacao or higher for antioxidants
INSTRUCTIONS
Prep
Preheat oven to 325°F (163°C), lightly grease a 9×5-inch loaf pan and line bottom with parchment paper.
Melt
Melt butter on medium heat until it turns amber, then remove from heat.
Combine
In a large bowl, mix bananas, Greek yogurt, coconut sugar, eggs, almond milk, and vanilla. Add cooled butter and stir until smooth.
Fold
Add flour, soda, salt, and optionally, chocolate chips. Fold into the wet mixture.
Bake
Transfer batter into loaf pan and bake for 50-60 minutes, or until a toothpick comes out mostly clean.
Wait
Cool in the pan for 15 minutes, then transfer to wire rack. Slice when cool or store airtight.
Devour!
FAQs & Tips
Once the bread has been cooked, cooled, and sliced, any leftovers should be wrapped tightly or put into an airtight container, which will keep it good for 3 or 4 days and up to a week if it’s refrigerated.
Consider using sour cream as a replacement for Greek yogurt.
Yes, brown sugar is fine to use in banana bread. Compared to traditional sugar, it can actually improve the texture but probably won’t make the bread any sweeter.
In theory, anything you like. Most people opt for chocolate chips, walnuts, cinnamon because they add either sweetness or texture. Just make sure these extra additions are the last thing added before the bread goes in the oven.
You can if you want. Some people enjoy adding butter or cream cheese to their banana bread, although it’s usually tasty enough to eat alone.
Serving Suggestions
There is no shortage of uses for banana bread. Some people may have it as part of their breakfast. For others, it’s a good dessert. For some, it’s the perfect snack to have in the middle of the day. Consider having a slice of banana bread as a side dish for a breakfast of blueberry oatmeal with a cheesecake swirl or a low carb keto oatmeal. If you’re a dessert person, try a slice of your banana bread alongside some cottage cheese ice cream.
Brown Butter Banana Bread
Ingredients
- 3 medium ripe bananas mashed (about 1 cup)
- 3/4 cup coconut sugar a healthier alternative to refined sugar
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup unsalted butter 1 stick
- 2 large eggs preferably organic
- 1/3 cup almond milk as a healthier substitute for buttermilk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups whole wheat pastry flour for added fiber
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Optional: 1/2 cup dark chocolate chips 70% cacao or higher for antioxidants
Instructions
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Preheat your oven to 325°F (163°C) and lightly grease a 9×5 inch loaf pan with a dab of butter or a spritz of cooking spray. A little tip: lining the bottom with parchment paper makes for easy banana bread removal!
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In a small saucepan, melt the butter over medium heat. Keep an eye on it as it foams and then begins to turn a golden brown with a nutty aroma – that’s the magic of brown butter! Once it’s beautifully amber, promptly remove it from the heat to prevent burning.
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In a large mixing bowl, whisk together the mashed bananas, Greek yogurt, coconut sugar, eggs, almond milk, and vanilla extract. Pour in the cooled brown butter and stir until everything is well combined. Remember, we’re going for a texture that’s smooth with a little bit of banana chunkiness for character.
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Time to introduce the whole wheat pastry flour, baking soda, and sea salt to the party. Gently fold them into the wet mix just until they’re incorporated. If you’re opting for chocolate chips, now’s the moment to fold them in too. A little folding secret: be gentle to keep the bread tender.
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Transfer the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging on.
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Patience is a virtue – let your banana bread cool in the pan for about 15 minutes before transferring it to a wire rack. This is the perfect time to savor the aroma and anticipate that first bite. Slice it up and enjoy it warm, or store it in an airtight container to keep it fresh.
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