Banana Brown Butter Recipe
Make Banana Brown Butter Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Banana Brown Butter Cake
Brown Butter Glaze (optional)
Method
Banana Brown Butter Cake
- 1
Prepare and preheat
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
- 2
Brown the butter
In a light-colored small saucepan or skillet, melt 3/4 cup (170 g) unsalted butter over medium heat. Swirl occasionally. After the butter foams, it will begin to brown and give a nutty aroma and small brown flecks; this takes about 4–6 minutes. Immediately remove from heat and transfer browned butter to a heatproof bowl to stop cooking. Let cool for 5 minutes so it’s warm but not hot.
- 3
Mash bananas
While the butter cools, peel and mash ripe bananas until mostly smooth with a few small lumps, measuring 1½ cups mashed (about 3 medium bananas).
- 4
- 5
Add egg and vanilla
Whisk in 1 large egg until incorporated, then whisk in 1 teaspoon vanilla extract.
- 6
Add bananas and sour cream
Stir in the mashed bananas and 1/4 cup sour cream (or plain yogurt) until evenly combined.
- 7
Mix dry ingredients
In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon.
- 8
Combine wet and dry
Fold the dry ingredients into the wet mixture gently with a spatula until just combined. Do not overmix; a few streaks of flour remaining are okay. If using nuts, fold in 1/2 cup chopped walnuts or pecans now.
- 9
Bake
Scrape batter into the prepared loaf pan, smoothing the top. Bake in the preheated 350°F oven for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the top is golden-brown. If the top browns too quickly, tent loosely with foil after 30–35 minutes.
- 10
Brown Butter Glaze (optional)
- 11
Brown butter for glaze
In a small skillet, melt 1/4 cup unsalted butter over medium heat, swirling until it develops amber brown specks and a nutty aroma, about 3–4 minutes. Remove from heat and let cool 2 minutes.
- 12
Whisk glaze
In a small bowl, whisk together 1 cup powdered sugar, the cooled browned butter, 1 tablespoon pure maple syrup or milk (start with 1 tablespoon; add more to adjust consistency), 1/4 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt until smooth. If glaze is too thick, add more maple syrup or a few drops of milk; if too thin, add a little more powdered sugar.
- 13
Glaze the loaf
Once the loaf is completely cool, drizzle the brown butter glaze over the top using a spoon or spatula. Let the glaze set for 10–15 minutes before slicing. Store leftover glazed or unglazed loaf wrapped at room temperature for 2–3 days or refrigerate up to 5 days.