a classic banana bread with a few modern modifications
- 1 stick (113 g) unsalted butter, browned
- 1/2 cup (99 g) granulated sugar
- 1/4 cup (53 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (113 g) sour cream, room temperature (can sub greek yogurt or mascarpone)
- 1.5 tsp vanilla extract
- 3 medium bananas, very ripe + mashed
- 1.5 cups (180 g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- demerara or turbinado sugar, for sprinkling
- preheat the oven to 350 F. prepare your loaf pan by spraying it with non-stick spray, and with a piece of parchment. cut the parchment paper enough to fit the entire bottom of the pan, but with enough room to hang over the long sides of the pan. (this makes it easier to pull your loaf out once it’s done baking).
- brown the butter. place the stick in a medium saucepan over low heat. stirring often with a rubber spatula, melt the butter completely. once melted, turn the heat up to medium high and stir constantly. the butter will start to foam and sputter, and after about 3-4 minutes will start to turn brown. once it turns a nice golden brown, take off the heat and transfer to a heat proof bowl. set aside to cool for about 10 minutes.
- in a medium bowl, combine the flour, baking soda and salt. set aside.
- in a large bowl, add the brown butter, sugars and eggs. whisk until fully combined (it may look split but that’s okay). add the sour cream and vanilla and whisk until combined. lastly, add the mashed bananas and stir until combined.
- add the dry ingredients to the wet, and stir until fully incorporated. at this time, you can fold in nuts, chocolate chips, etc.
- pour batter into the prepared pan, and sprinkle demerara sugar all over the surface. bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
this bread lasts for up to 5 days at room temperature, covered in plastic wrap.