Ingredients
Units
Scale
- 5oz (10 Tablespoons) Salted Butter
- 12oz (3 Medium) Very Ripe Bananas (measured without peel)
- 4oz (1/2 Cup) Sour Cream/ Greek Yogurt
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Brown Sugar
- 2 Large Eggs, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Optional Topping:
- 3 Tablespoons Brown Sugar
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a small saucepan brown the butter, cook it over low-medium heat for a few minutes stirring frequently. The butter will start to foam up and then the foam will start to lessen and you'll smell a nutty, caramelized aroma and you'll see brown flecks at the bottom of the pot. Be careful you don't want to burn the butter. Check out my post on how to brown butter.
- In a large mixing bowl add the bananas and use a potato masher or fork to mash the bananas, pour in the warm brown butter and add the sour cream. Let it all sit for a couple of minutes then mix to combine.
- Add the sugars, eggs and vanilla extract and whisk to fully combine.
- Gently fold in the flour, baking soda, and salt to the wet ingredients.
- Pour into prepared pan. Sprinkle optional brown sugar topping.
- Bake for 50-60 minutes. or until a toothpick inserted comes out clean. Let cool at least 30 minutes before removing from pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate store in the fridge.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Category: Snack
- Method: Bake
- Cuisine: American
