Brown Butter Sourdough Banana Bread
This Brown Butter Sourdough Banana Bread is soft, fluffy, and perfectly sweet, made with sourdough discard for a subtle tang and rich depth of flavor. Studded with melty chocolate chips and infused with nutty brown butter, it's best served warm with a generous pat of butter and a sprinkle of flaky sea salt. The ultimate cozy treat for breakfast or dessert!
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. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Eggs
Vanilla extract
Ripe bananas
Sourdough discard (substitution: Greek yogurt)
Greek yogurt (substitution: sour cream)
All-purpose flour
Baking soda
Cinnamon
Baking powder
Salt
Chocolate chips or chunks of choice
Flaky sea salt, for serving
Why You’ll Love Brown Butter Sourdough Banana Bread:
Soft, Fluffy Texture: This banana bread bakes up perfectly tender and moist with a soft, cake-like crumb.
Rich Brown Butter Flavor: The brown butter adds a deep, nutty richness that enhances the overall flavor profile.
Made with Sourdough Discard: A great way to use up sourdough discard—it adds a subtle tang and improves texture.
Melty Chocolate Chips in Every Bite: Studded throughout with gooey chocolate chips for pockets of indulgence.
Perfectly Sweet: Balanced sweetness that highlights the bananas without being overpowering.
Finishes with Butter + Sea Salt: Serve it warm with a pat of butter and a sprinkle of flaky sea salt for that bakery-style touch.
Great Any Time of Day: Enjoy it for breakfast, an afternoon pick-me-up, or a cozy dessert.
Freezer-Friendly: Freeze individual slices for easy grab-and-go treats or quick weekday breakfasts.
One-Bowl Friendly: Comes together easily with minimal dishes—perfect for a low-effort, high-reward bake.
Crowd-Pleaser: Loved by kids and adults alike, it’s a guaranteed hit at gatherings or brunch.
Customizable: You can easily mix in chopped nuts, swap in dark chocolate, or skip the chips altogether.
No-Waste Recipe: A smart and delicious way to repurpose overripe bananas and sourdough discard.
Tips for Making Brown Butter Sourdough Banana Bread:
Use Overripe Bananas: Bananas with lots of brown spots are sweeter and mash more easily, giving the loaf its signature flavor and moisture.
Brown the Butter First: Browning the butter adds rich, nutty depth. Let it cool slightly before mixing it into the batter to avoid scrambling the eggs.
Don’t Over-Mix the Batter: Mix just until combined to keep the texture soft and fluffy—over-mixing can make it dense or tough.
Use Sourdough Discard or Substitutes: No discard? Use plain Greek yogurt instead. You can also swap Greek yogurt for sour cream if needed. All options keep the loaf moist with a tender crumb.
Fold in Chocolate Chips Last: Gently stir in the chocolate chips at the end to keep them from melting into the batter.
Line the Pan with Parchment Paper: This makes it easier to lift the loaf out cleanly after baking.
Check for Doneness with a Toothpick: Insert into the center—if it comes out clean or with a few moist crumbs, it’s done.
Let It Cool Slightly Before Slicing: Allowing the loaf to rest after baking helps it set and slice neatly.
Serve Warm with Butter + Sea Salt: A generous pat of butter and sprinkle of flaky sea salt enhances the sweetness and brings out the richness in every bite.
How to Store Brown Butter Sourdough Banana Bread:
Room Temperature: Store the banana bread in an airtight container at room temperature for up to 2–3 days. Make sure it’s completely cooled before sealing to prevent condensation and sogginess.
Refrigerator: For longer storage, wrap the loaf tightly in plastic wrap or store in an airtight container in the fridge for up to 1 week. Warm individual slices in the microwave for 10–15 seconds before serving.
Freezer: Wrap the entire loaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge or reheat slices directly from frozen in the microwave or toaster oven.
Reheating Tip: Always warm slices slightly before serving to bring back the gooey chocolate chips and soften the crumb—don’t forget the butter and flaky sea salt!
FAQs:
Q: Can I make this banana bread without sourdough discard?
A: Yes! You can substitute the sourdough discard with an equal amount of plain Greek yogurt or sour cream. It will still turn out soft, fluffy, and perfectly sweet.
Q: Do I need to use brown butter?
A: Brown butter adds a rich, nutty depth of flavor that takes this banana bread to the next level. While you can use regular melted butter, the brown butter is highly recommended.
Q: What kind of chocolate chips work best?
A: Semi-sweet or dark chocolate chips balance the sweetness well, but you can also use milk or white chocolate for a sweeter variation—or even a mix!
Q: How ripe should my bananas be?
A: Use overripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your banana bread will be.
Q: Can I make this recipe into muffins or a cake?
A: Absolutely! Divide the batter into muffin tins (lined or greased) and bake at 350°F for about 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
Q: How should I store leftovers?
A: Store at room temperature for 2–3 days, refrigerate for up to a week, or freeze for up to 3 months. See the full storing guide in the post!
Q: Can I make it ahead of time?
A: Yes, this banana bread actually tastes better the next day as the flavors deepen. Just reheat slices before serving to enjoy melty chocolate chips and a soft crumb.
Check out my other banana 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!
