Ingredients
For the Banana Bread
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana (about 3-4 bananas)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved brown butter
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Brown the Butter
Preheat your oven to 350F. Prepare a 9×5 inch loaf pan by placing a piece of parchment paper inside it, ensuring that you have a little bit of extra parchment overhanging the sides of the pan so you can remove the bread after baking.
To brown the butter, melt 12 tablespoons of butter in a light-coloured saucepan on medium heat. The butter will melt and begin to foam, at which point, you will see some bubbling around the edges of the pot. As you continue to swirl it around every once in a while, the butter will foam more, bubble, and eventually begin to create little brown specks around the edge of the pan; it will also give off a nutty aroma.
When the butter is an amber colour, you need to immediately transfer it to a heatproof bowl so that the cooking process stops at that point to cool down and not burn.
Set aside 3 tablespoons of the brown butter for the glaze. The remaining amount of brown butter needs to cool slightly while you prepare the rest of your banana bread ingredients. You want the butter to be warm when you add it to the batter, so you should not have to worry about using the microwave, or putting it back on the stove; just keep it close by.
Make the Batter
In a large bowl, begin by whisking the mashed bananas, the brown sugar, and the granulated sugar together. After that, add the eggs individually, then add the sour cream and vanilla extract and the cooled brown butter.
In another medium-sized bowl, combine the flour and baking soda, as well as the salt and cinnamon.
Fold the dry ingredients into the wet ingredients until just combined. You want to have a few streaks of flour left in the batter; do not overmix, as it will create a dense loaf of bread.
Transfer the batter to the prepared loaf pan. You can drag a butter knife down the middle of the batter to create a split down the centre during baking; however, this is optional.
Bake the Bread
Bake the banana bread for approximately 50-60 minutes or until a toothpick comes out with some moist crumbs, but no batter is stuck to the toothpick.
Allow the banana bread to cool in the pan for approximately 20 minutes; then, using the parchment paper overhanging the sides of the pan, transfer the bread to a wire rack to allow it to cool completely.
Glaze the Bread
While the banana bread is cooling, you can prepare the glaze. Combine the powdered sugar, the reserved brown butter, the milk, and the vanilla extract in a bowl; whisk together until you have a smooth mixture. If the brown butter has solidified, just pop it in the microwave for a couple of seconds to soften it again.
The glaze should be a pourable consistency and not watery.
Once the banana bread is completely cool, pour the glaze over the top and allow it to set for about 20 minutes before slicing.
Brown Butter Banana Bread
Ingredients
For the Banana Bread
- 12 tablespoons unsalted butter 1 1/2 sticks
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana about 3-4 bananas
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- 1 tablespoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved brown butter
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
- Heat oven to 350F. Line 9×5 inch loaf pan with parchment paper, leaving overhang.
- Melt butter in light-colored saucepan over medium heat until amber and nutty. Pour into heatproof bowl. Reserve 3 tablespoons for glaze.
- Whisk mashed banana, brown sugar, and granulated sugar in large bowl. Add eggs one at a time, then sour cream, vanilla, and cooled brown butter.
- Whisk flour, baking soda, salt, and cinnamon in separate bowl. Fold into wet ingredients until just combined.
- Pour batter into pan. Score center with knife if desired.
- Bake 50-60 minutes until skewer has moist crumbs.
- Cool in pan 20 minutes, then transfer to wire rack until completely cool.
- Whisk powdered sugar, reserved brown butter, milk, and vanilla for glaze until pourable.
- Pour glaze over cooled bread. Let set 20 minutes before slicing.
