When life hands you overripe bananas, use them to make amazing banana bread.
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 few bananas that have lost their yellow glow and seem destined for the compost.
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 you still have the option of adding something extra, like nuts or chocolate chips, to suit your personal tastes.
With this recipe, you’ll experience the most moist and dense banana bread you’ve ever tasted. The flavor packs a punch without adding excess sugar or preservatives. It’s perfect to have around for a snack or even an easy and delicious breakfast.
If you’re not familiar with brown butter, it is unsalted butter that has been cooked until the milk solids caramelize. This gives it a toasty, nutty flavor. Another common use for brown butter is in pasta dishes!
Is This Brown Butter Banana Bread Healthy?
This banana bread calls for wholesome ingredients. The whole-wheat pastry flour and bananas are a source of fiber, while the nonfat Greek yogurt adds protein and calcium. That said, the bread also includes butter and coconut sugar. Though coconut sugar has a lower glycemic index than white sugar, it should still be consumed in moderation.
Bear in mind that the healthiness of the bread will also depend on any extra ingredients you want to add. Walnuts or flaxseed, for example, will boost the fiber content and provide healthy fats, while chocolate chips may add extra sugar. All in all, this bread is best enjoyed as an occasional treat.
Choosing The Right Bananas
For any banana bread recipe, the key ingredient is always the bananas. Most people use brown, overripe rather than yellow, ripe bananas. This is also the best practice with brown butter banana bread. With brown bananas, the starches have been converted to sugar, which results in a sweeter banana bread. Brown bananas also help keep the bread moist as it bakes. This is why old bananas, as long as they aren’t black or moldy, are the perfect choice.
How Do I Store Leftovers?
Once the bread has been cooled, any leftovers should be wrapped tightly or put into an airtight container. The banana bread will keep at room temperature for 3 to 4 days or in the fridge for 1 week. For longer storage, wrap the banana bread in plastic wrap and foil and store in the freezer for up to 3 months.
Serving Suggestions
There is no shortage of ways to eat this 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 Cheesecake Swirl or Low-Carb Keto Oatmeal. If you’re a dessert person, try a slice of your banana bread alongside some cottage cheese ice cream.
Ingredients
- Butter or cooking spray for greasing
- 1/2 cup unsalted butter (1 stick)
- 3 medium overripe bananas mashed (about 1 cup)
- 1/2 cup plain nonfat Greek yogurt
- 3/4 cup coconut sugar
- 2 large eggs
- 1/3 cup almond milk
- 1 teaspoon pure vanilla extract
- 1 3/4 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips, 70% cacao or higher optional
Instructions
- Preheat your oven to 325°F and lightly grease a 9×5-inch loaf pan with butter or a spritz of cooking spray.
- In a small saucepan, brown the 1/2 cup butter by melting over medium heat. Keep an eye on it as it foams and then begins to turn a golden brown. Remove it from the heat to prevent burning.
- 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.
- Gently fold the whole-wheat pastry flour, baking soda, and sea salt into the wet mix just until incorporated. Add chocolate chips, if using. Be gentle to keep the bread tender.
- 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. It's done when a toothpick inserted into the center comes out mostly clean.
- Let your banana bread cool in the pan for about 15 minutes before transferring it to a wire rack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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