Happy sunday loves! I hope your weekend has been wonderful and you feel rested for another week! I’m just poppin’ in for a quick recipe that if you make it today, you’ll have breakfast all week! Brown Butter Sour Cream Banana bread!
I know it might seem like just another banana bread recipe, but this one is definitely a keeper! The browned butter and sour cream give it just a little extra *something* that sets it apart from other banana bread recipes.
It’s definitely helped satisfy my banana bread cravings this past week! See my friyay faves for more current obsessions. 🙂
Anyway, back to bananas. We often buy way more bananas than we can eat in a week so we always have a few that are super ripe by Sunday. SO if I’m not in the mood to make a round of banana bread, I usually just peel them and freeze them. I legit have a whole gallon size bag full of banana’s in my freezer. — I may have a problem.
But! Frozen bananas are great for smoothies or of course — banana bread! So get in your sunday kitchen and whip some bread up! Yum!
Brown Butter - Sour Cream - Banana Bread
- 2 Cups ripe bananas mashed
- 2 Cups Brown Sugar lightly packed
- 1 Cup 2 Sticks Butter, unsalted & melted
- 2 tsp Vanilla Extract
- 4 large eggs
- 1 Cup Sour Cream
- 4 Cups AP Flour
- 3 tsp baking powder
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 ripe bananas halved lengthwise
Preheat your oven to 350 deg F. Grease and line 2 loaf pans with parchment paper
In a small sauce pan, melt butter over low heat and stir constantly until lightly browned and nutty smelling. Remove from heat and allow to cool.
In a separate bowl, combine flour, baking soda, baking powder and salt. Whisk to combine.
In a large bowl, whisk brown sugar and butter together. Follow with the eggs one at a time, whisking to combine. Add vanilla and sour cream. Mix to combine.
Add the flour to the wet mixture and stir just to combine. Do not overmix
Divide the batter evenly between the two loaf pans and lightly press the halved bananas on top of the batter. You can also add chocolate chips, nuts, etc at this point.
Bake for 50-60 minutes or until a toothpick comes clean from the center. Remove and allow to cool for 20 minutes in the pan. Remove from the pan, and cool completely on a rack.
To store, place in an airtight container and store at room temp or in the refrigerator for up to 3 days.