Ultra Moist Brown Butter Banana Bread with Glaze
A rich, nutty, and incredibly soft loaf topped with a silky brown butter icing.
Ingredients
- For the Batter:
- 12 tablespoons 168g Unsalted Butter (browned and divided)
- 1 ½ cups 195g All-Purpose Flour
- 1 teaspoon Baking Soda
- ¾ teaspoon Fine Sea Salt
- ¾ teaspoon Ground Cinnamon
- 1 ½ cups Mashed Ripe Bananas 3-4 medium
- ½ cup 100g Brown Sugar, packed
- ¼ cup 50g Granulated Sugar
- 2 Large Eggs room temperature
- ⅓ cup 80g Sour Cream, room temperature
- 1 tablespoon Vanilla Extract
- For the Glaze:
- 1 cup 120g Powdered Sugar
- 3 tablespoons Reserved Brown Butter
- 2 tablespoons Whole Milk
- ¼ teaspoon Vanilla Extract
Instructions
- Preheat the oven and prepare the loaf pan with parchment paper.
- Brown the butter in a saucepan until nutty and golden, then set aside three tablespoons for the glaze.
- Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
- Combine the mashed bananas, sugars, eggs, sour cream, vanilla, and the remaining cooled brown butter in a large bowl.
- Fold the dry ingredients into the wet mixture until just combined to avoid a dense texture.
- Transfer the batter to the pan and bake until a skewer inserted in the center comes out clean.
- Cool the bread completely on a wire rack before applying the whisked glaze.
Notes
• Ensure the sour cream and eggs are at room temperature to prevent the brown butter from clumping during mixing.
• Use very ripe, spotted bananas for the most intense flavor and moisture.
• Store at room temperature for two days or refrigerate for up to a week.
• Use very ripe, spotted bananas for the most intense flavor and moisture.
• Store at room temperature for two days or refrigerate for up to a week.