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Wholesome One-Bowl Brown Butter Banana Bread

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This one-bowl banana bread uses brown butter for a nutty, caramel-like depth. It’s simple, wholesome, and perfect for breakfast, snacks, or a lighter dessert.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 3 medium ripe bananas (about 1½ cups or 340g mashed)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (60g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans (optional)
  • ⅓ cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. The butter will foam, then subside. When tiny brown specks form and the butter smells nutty and turns golden-amber (about 4-6 minutes), remove from heat immediately. Pour into a heatproof bowl to stop cooking. Let cool for 5-10 minutes.
  3. Mash the bananas: In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth. A few small lumps are fine. You should have about 1½ cups.
  4. Add the wet ingredients: To the mashed bananas, add the cooled brown butter, 2 room-temperature eggs, ⅓ cup maple syrup, ¼ cup packed brown sugar, ¼ cup Greek yogurt, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. Add the dry ingredients: Sprinkle 1¾ cups whole wheat pastry flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt over the wet mixture. Stir with a spatula or wooden spoon just until no streaks of flour remain. Fold in optional walnuts or chocolate chips if using.
  6. Pour into the pan: Scrape the batter into the prepared loaf pan. Spread evenly with the spatula. Tap the pan gently on the counter a few times to release air bubbles.
  7. Bake: Place the pan in the center of the oven and bake for 50-60 minutes. Check at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
  8. Cool: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang and transfer to a cooling rack. Let cool completely before slicing—about 1 hour.

Notes

Don’t rush the brown butter; use medium heat and watch for amber specks. Measure flour correctly by fluffing, spooning, and leveling. Let the bread rest overnight for best flavor. For gluten-free, use a good gluten-free all-purpose blend with xanthan gum. For vegan, use flax eggs and dairy-free yogurt.

Nutrition

Keywords: banana bread, brown butter, one bowl, whole wheat, easy, healthy, comfort food

Find it online: https://vexifood.com/wholesome-one-bowl-brown-butter-banana-bread/