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Brown Butter Banana Bread

Brown butter and Greek yogurt are the secrets to making this bread moist and tangy.
Course Side Dish
Cuisine American
Keyword Banana Bread, Bananas, Breakfast Bread, Brown Butter, Greek Yogurt
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12

Equipment

  • 2 large loaf pans
  • 1 electric mixer
  • 1 Large Bowl
  • measuring cups and spoons
  • Spatchula

Ingredients

Wet Ingredients

  • 6 ripe bananas mashed
  • 4 eggs
  • ½ c. brown sugar
  • ½ c. white sugar
  • 1 stick of melted brown butter
  • ⅔ c. Greek yogurt
  • 1 t. vanilla

Dry Ingredients

  • 1 c. whole wheat flour
  • 2 c. unbleached white flour
  • 2 t. pumpkin pie spice cinnamon, nutmeg, ginger, allspice, clove
  • 1 t. salt
  • 2 t. baking soda
  • 1 t. baking power

Instructions

  • Preheat your oven to 350 degrees. Grease two large loaf pans with oil of choice. (I like coconut or butter)
  • In a shallow frying pan over medium heat melt the butter and allow it to cook until it starts to turn a nutty brown. Be sure to stir it frequently so it doesn't burn. Once it is a deep rich brown remove it from the heat and pour into a shallow bowl to cool for 10 minutes or so.
  • With an electric mixer in a large bowl, blend together the bananas, eggs, greek yogurt, and vanilla. Add the browned butter and two sugars. Beat for a few minutes to make sure everything is incorporated.
  • Sift into the bowl both types of flour, the spices, baking powder, baking soda, and salt. Mix for a few more minutes to make sure everything is combined.
  • Pour the batter evenly into the two greased pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Check at about 30 minutes and if getting to brown on top cover loosely with foil.
  • Cool for about 10 minutes then turn on to a cooling rack. Slice and serve with butter or softened cream cheese.