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Banana Bread
A wildly rich, dense loaf with browned butter, Greek yogurt, and a prominent cinnamon profile.
- Serves
- 8
- Prep
- 40 mins
- Cook
- 1 hr 15 mins
Ingredients
- Unsalted butter115 g
- Mashed overripe bananas4 large
- Tightly packed dark brown sugar200 g
- Room temperature eggs2 large
- Full-fat Greek yogurt60 gor sour cream
- Vanilla extract1 tbsp
- All-purpose flour190 g
- Ground cinnamon1½ tsp
- Baking soda1 tsp
- Kosher salt1 tspif using table salt, reduce to 1/2 tsp
- Dark chocolate chunks170 gOptional
- Toasted and chopped walnuts or pecans115 gOptional
Instructions
1Brown the butter20 mins
- Melt unsalted butter (115 g)Unsalted butter115 gin a medium saucepan over medium heat, swirling constantly until it foams, crackles, and brown bits form.
- Pour immediately into a heatproof bowl to stop cooking.
- Let it cool for 15 minutes.
2Calibrate the oven5 mins
- Preheat your oven to 175°C (fan 155°C).
- Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides.
3Whisk the wet ingredients5 mins
- Vigorously whisk the cooled brown butter and tightly packed dark brown sugar (200 g)Tightly packed dark brown sugar200 gtogether in a large bowl for about two minutes.
- Whisk in room temperature eggs (2 large)Room temperature eggs2 largeone at a time, followed by full-fat Greek yogurt (60 g)Full-fat Greek yogurt60 gor sour creamand vanilla extract (1 tbsp)Vanilla extract1 tbsp.
- Fold in the bananas (4 large)Mashed overripe bananas4 large.
4Combine the dry5 mins
- In a separate bowl, whisk together all-purpose flour (190 g)All-purpose flour190 g, ground cinnamon (1½ tsp)Ground cinnamon1½ tsp, baking soda (1 tsp)Baking soda1 tspand kosher salt (1 tsp)Kosher salt1 tspif using table salt, reduce to 1/2 tsp.
5Fold it together5 mins
- Add the dry ingredients to the wet mixture.
- Using a rubber spatula, fold gently just until the last streaks of flour disappear.
- Gently fold in dark chocolate chunks (170 g)Dark chocolate chunks170 gOptionaland toasted and chopped walnuts or pecans (115 g)Toasted and chopped walnuts or pecans115 gOptional, taking care not to overwork the batter.
6Bake1 hr – 1 hr 10 mins
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes until a skewer comes out with a few moist crumbs attached.
7Cool15 mins
- Let the bread cool in the pan for 15 minutes.
- Use the parchment overhang to lift it onto a wire rack to cool completely.
Tips & Notes
- Tent with foil: If the top is browning too quickly at the 45-minute mark, tent it loosely with aluminum foil.