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Slice of Brown Butter Sourdough Banana Bread on a wooden table

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.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
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.