Banana Bread
A rich, moist banana bread elevated with nutty browned butter, yogurt, and warm spices.
Instructions
- 1
Brown the Butter
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty. Remove from heat immediately and let it cool completely.
- 2
Cream Butter and Sugar
In a bowl, mix the cooled browned butter and brown sugar. Add the egg and whisk until well combined and smooth.
- 3
Prep the Banana Mixture
In a separate bowl, combine the mashed bananas and yogurt. Mix until uniform.
- 4
Combine Dry Ingredients
In a third, larger bowl, sift together the AP flour, salt, baking soda, nutmeg, cinnamon, and ginger powder.
- 5
Mix the Batter
Gradually fold the brown sugar mixture and the banana/yogurt mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix, or the bread will be tough.
- 6
Fold in Extras
Gently fold in the crushed walnuts and chocolate chips.
- 7
Bake
Pour the batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
• Browned Butter: This adds a deep toffee-like flavor that regular melted butter lacks. Ensure it is cooled so it doesn't "cook" the egg prematurely. • Don't Overmix: Once the flour is added, stop mixing as soon as no dry streaks remain to keep the texture light and airy. • Bananas: The spottier and riper the bananas, the sweeter and more flavorful your bread will be.
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