Brown Butter Banana Bread Without Brown Sugar

This banana bread is a fantastic way to ensure that overripe bananas don't go to waste. Incorporating the nutty flavour of brown butter and using common ingredients, this is a quick and easy recipe you're sure to love.

5 from 3 votes

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Servings 10

Prep Time 15

Total Time 1 15

Ingredients

85 g (6 tbsp) unsalted butter
250 g (2 cups) plain (all-purpose) flour
5 g (1¼ tsp) baking soda
3 g (½ tsp) coarse sea salt (see note)
100 g (⅔ cup) walnut halves chopped (optional)
3 bananas very ripe
150 g (¾ cup) sugar granulated or caster
50 g (¼ cup) plain yoghurt
2 eggs room temperature
1 tsp vanilla extract

Instructions

Preheat oven to 180°C (350°F). Grease a standard-sized loaf pan with butter and dust with flour. Set aside.
In a small saucepan over medium heat, melt the butter, stirring occasionally, until it begins to foam, the foam dissipates, the milk solids begin to brown and it takes on a pleasant, nutty aroma. Transfer to a heatproof dish and allow to cool slightly
In a large bowl, whisk together flour, baking soda and salt. Add walnuts and stir to combine. Set aside.
In a small bowl, mash the bananas until smooth. Add the sugar, yoghurt, brown butter, eggs and vanilla. Whisk until well combined.
Make a well in the dry ingredients and pour in the wet ingredients. Fold together until all the flour is incorporated. Transfer to the prepared loaf pan.
Move to the oven and bake for 1 hour or until a toothpick inserted into the centre of the loaf comes out clean. Allow to cool in the pan for 5-10 minutes before unmolding and transferring to a wire rack to cool completely.

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Notes

Use the weight measurement of salt rather than the volumetric measurement if at all possible. Different brands and types of salt can vary, so going by weight is going to be the most consistent option.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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