Brown Butter Sourdough Banana Bread

Ever had banana bread that makes you swoon?

Brown Butter Sourdough Banana Bread is a game changer. It’s like your classic banana bread just got a gourmet upgrade, thanks to the nutty richness of brown butter and that delightful tang from sourdough discard. Imagine a loaf that’s perfectly moist, subtly sweet, and has melty chocolate chips oozing with every slice. Trust me, this bread will leave you daydreaming of your next slice!

Why make this recipe

You might be asking, “Why should I get my hands messy making this banana bread?”

• Easy cleanup: One bowl to mix it all means less time with the sponge and more time enjoying every bite.
• Budget-friendly: Cheap ingredients that turn into a delicious homemade treat? Yes, please!
• Family-approved: Kids love it, adults adore it—this banana bread brings everyone together. Plus, the rich brown butter is like the secret handshake of the baking world.

Ingredients

You don’t need fancy stuff — just these basics!

• 1/2 cup (113g) salted butter
• 3/4 cup (180g) brown sugar
• 2 eggs, at room temperature
• 1 tsp (4g) vanilla extract
• 1 1/4 cups (295g) mashed ripe bananas (about 2-3 large bananas)
• 1/2 cup (140g) sourdough discard, at room temperature (or substitute with 1/2 cup Greek yogurt)
• 1/2 cup (115g) Greek yogurt, at room temperature
• 2 1/2 cups (315g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) baking powder
• 1 tsp (3g) cinnamon
• 1/2 tsp (3g) salt
• 1 cup (200g) chocolate chips or chunks of choice
• Flaky sea salt, for serving

Directions

1. Preheat the oven to 350°F. Grease and line a standard (9×5”) loaf pan with parchment paper. Set aside.
2. In a saucepan over medium-high heat, melt and brown the butter (about 5 minutes). Remove from heat and let cool slightly in a large bowl.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. Once the brown butter has cooled, whisk in brown sugar, eggs, and vanilla until combined. Mix in mashed bananas, sourdough discard, and Greek yogurt until well incorporated.
5. Fold dry ingredients into the wet mixture until no streaks of flour remain; don’t worry if the batter is a little lumpy.
6. Gently fold in chocolate chips.
7. Pour batter into the prepared loaf pan and top with more chocolate chips if desired. Score a long line down the middle of the batter with a butter knife.
8. Bake for 60-65 minutes or until golden brown and a toothpick inserted comes out clean.
9. Cool in the pan for 5-10 minutes, then transfer to a wire rack or serving plate. Slice and serve warm with butter and flaky sea salt if desired.

How to make Brown Butter Sourdough Banana Bread (Overview)

Making this bread is as simple as it gets! Start by browning your butter—don’t rush it, let it get that nutty aroma going. While it cools, mix your dry ingredients in one bowl and wet ingredients in another. Combine the two until just mixed (a few lumps are totally fine), then fold in your chocolate chips—because why not? Bake it, let it cool and voila! You’ve got a loaf that smells like heaven and tastes even better.

Pro tip: If you want to get fancy, drizzle a bit of melted chocolate over the top when it’s cool. 😋

How to serve Brown Butter Sourdough Banana Bread

Serve warm slices right out of the oven for that ooey-gooey chocolate experience. Top with a pat of butter for a luxurious finish or sprinkle with flaky sea salt for that gourmet touch. Pair it with a cup of coffee or tea and let the warmth fill the room with cozy vibes.

Picture this: bright golden slices with melted chocolate glistening on top, waiting for you to dive in. Need I say more?

How to store Brown Butter Sourdough Banana Bread

This delightful banana bread lasts about 4-5 days at room temperature—if it lasts that long! To keep it longer, wrap it well and pop it in the fridge for up to two weeks or freeze it for about three months.

When you’re ready to enjoy it again, slice off a piece and warm it up in the microwave or toaster. It brings back that fresh-baked goodness in no time!

Tips to make Brown Butter Sourdough Banana Bread

1. Banana ripeness matters: The riper, the better! They should be almost mushy for the sweetest flavor.
2. Use room temperature ingredients: It helps the batter mix smoothly. No one likes a lumpy loaf!
3. Brown your butter carefully: Watch it closely! Burnt butter can ruin the flavor.
4. Add nuts for crunch: Walnuts or pecans can add a delightful texture boost.
5. Make it ahead: This bread tastes even better the next day. Just try to resist the temptation of devouring it all at once! 😅

Variation

Feeling adventurous? Swap in chopped nuts or even dried fruit for a unique twist. You could go dairy-free by using coconut oil instead of butter or substitute maple syrup for brown sugar for a different sweetness vibe.

FAQs

Can I use whole wheat flour?
Absolutely! Just be ready for a denser loaf, which can be quite tasty!

How can I substitute the Greek yogurt?
You can use more sourdough discard if you wish, or even regular yogurt will work just fine.

Does this freeze well?
Yes! Wrap it tightly in plastic wrap and then foil, and it’ll keep well for up to three months.

📌 Pin this recipe for your next cozy dinner night!

Brown Butter Sourdough Banana Bread

A gourmet twist on classic banana bread, made with brown butter and sourdough discard for a moist, subtly sweet treat loaded with chocolate chips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup salted butter Melted and browned
• 3/4 cup brown sugar
• 2 pieces eggs At room temperature
• 1 tsp vanilla extract
• 1 1/4 cups mashed ripe bananas About 2-3 large bananas
• 1/2 cup sourdough discard At room temperature, can substitute with Greek yogurt
• 1/2 cup Greek yogurt At room temperature

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Add-ins

• 1 cup chocolate chips Or chunks of choice
• Flaky sea salt For serving

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a standard (9x5”) loaf pan with parchment paper. Set aside.
2. In a saucepan over medium-high heat, melt and brown the butter (about 5 minutes). Remove from heat and let cool slightly in a large bowl.
3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Mixing

1. Once the brown butter has cooled, whisk in brown sugar, eggs, and vanilla until combined.
2. Mix in mashed bananas, sourdough discard, and Greek yogurt until well incorporated.
3. Fold dry ingredients into the wet mixture until no streaks of flour remain; don’t worry if the batter is a little lumpy.
4. Gently fold in chocolate chips.

Baking

1. Pour batter into the prepared loaf pan and top with more chocolate chips if desired. Score a long line down the middle of the batter with a butter knife.
2. Bake for 60-65 minutes or until golden brown and a toothpick inserted comes out clean.
3. Cool in the pan for 5-10 minutes, then transfer to a wire rack or serving plate. Slice and serve warm with butter and flaky sea salt if desired.

Notes

Banana ripeness matters: The riper, the better! They should be almost mushy for the sweetest flavor. Use room temperature ingredients for smooth mixing. Brown your butter carefully to avoid burning. Add nuts for crunch or make it ahead for enhanced flavor.