Brown Butter Sourdough Banana Bread
Indulge in this Brown Butter Sourdough Banana Bread, crafted with tangy sourdough discard and studded with rich chocolate chips. This moist and flavorful banana bread features the nutty essence of brown butter, creating a perfect balance of sweet and savory. Ideal for breakfast or a delightful snack, this unique twist on classic banana bread is sure to impress.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Salted butter
Large ripe bananas
Eggs
Brown sugar
Sourdough discard
Plain greek yogurt or sour cream
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Semi-sweet or dark chocolate chips
Tips for making Brown Butter Sourdough Banana Bread:
Use Ripe Bananas: Ensure your bananas are very ripe with brown spots. Ripe bananas add natural sweetness and moisture to the bread.
Brown the Butter: Melt butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Let it cool slightly before adding it to the batter for a rich, nutty flavor.
Active Sourdough Discard: Use fresh, active sourdough discard for the best flavor. This adds a slight tang and improves the texture of the bread.
Mix Dry Ingredients Separately: Sift the flour, baking soda, baking powder, and salt together to ensure they are evenly distributed in the batter.
Fold in Chocolate Chips Gently: After mixing the batter, gently fold in the chocolate chips to ensure they are evenly distributed without over-mixing the batter.
Don't Over-mix: Mix the wet and dry ingredients until just combined. Over-mixing can make the bread dense and tough.
Room Temperature Ingredients: Ensure all your ingredients, especially eggs, sourdough discard, and greek yogurt are at room temperature. This helps them blend more easily and results in a smoother batter.
Use a Loaf Pan Liner: Line your loaf pan with parchment paper or grease it well to prevent sticking. This makes it easier to remove the bread from the pan after baking.
Check for Doneness: Insert a toothpick into the center of the bread to check for doneness. It should come out with a few moist crumbs, not wet batter. Over-baking can dry out the bread.
Cool Before Slicing: Allow the bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes it easier to cut.
Store Properly: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
How to store Brown Butter Sourdough Banana Bread:
Room Temperature: Store the banana bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. This keeps the bread moist and fresh.
Refrigeration: For longer storage, place the banana bread in an airtight container and refrigerate it. It can be kept in the refrigerator for up to a week. Bring it to room temperature or warm it slightly before serving for the best flavor and texture.
Freezing: To store the bread for an extended period, wrap it tightly in plastic wrap and then in aluminum foil. Place the wrapped bread in a freezer-safe bag or container. The banana bread can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Individual Slices: For convenience, slice the banana bread before storing. Wrap each slice in plastic wrap and place them in an airtight container or freezer-safe bag. This makes it easy to grab a single serving when desired. Thaw frozen slices in the refrigerator or at room temperature.
Avoid Direct Sunlight: When storing the banana bread at room temperature, keep it away from direct sunlight and heat sources. This helps maintain its freshness and prevents it from spoiling quickly.
Reheating: To enjoy the banana bread warm, reheat individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes. This helps restore the bread's moist texture and enhances the flavor of the chocolate chips.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter sourdough banana bread. Happy baking!
