Brown Butter Banana Bread

This brown butter banana bread takes a classic favorite and gives it a deliciously rich upgrade. Browning the butter brings out a warm, nutty flavor that pairs perfectly with sweet, ripe bananas, while sour cream keeps every slice soft and tender. Finished with a cinnamon brown sugar topping that adds a subtle crunch, this easy loaf is cozy, flavorful, and perfect for breakfast, an afternoon treat, or whenever you have a few overripe bananas waiting on the counter. 

Ingredients 

• 115g (½ cup) unsalted butter 
• 3 large very ripe bananas (about 300g peeled)
• 150g (¾ cup) granulated sugar 
• 2 large eggs, room temperature 
• 1 tsp pure vanilla extract 
• 60ml (¼ cup) sour cream or plain yogurt 
• 190g (1 ½ cups) all-purpose flour 
• 1 tsp baking soda 
• ½ tsp fine salt 
• 1 tsp cinnamon 
• 2 tbsp brown sugar + pinch of cinnamon, for topping 

Instructions

1. Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling often. It will foam, then the foam will subside. Watch for golden-brown bits on the bottom and a nutty smell — about 5 minutes. Pour into a large bowl immediately and let cool for 10 minutes. 
2. Preheat oven to 350°F. Grease a 9x5” loaf pan and line with parchment. 
3. Mash bananas into the cooled brown butter until mostly smooth (a few chunks are fine). Whisk in the sugar, eggs, vanilla, and sour cream. 
4. Add flour, baking soda, salt, and cinnamon. Fold with a spatula until just combined. 
5. Pour into prepared pan. Mix the brown sugar and cinnamon topping and sprinkle evenly over the batter. 
6. Bake 55-65 minutes, until a toothpick inserted in the center comes out clean and the internal temperature reads 200-205°F.
7. Cool in the pan for 15 minutes, then transfer to a wire rack. Slice after 30 minutes.