Description
If you have two overripe bananas sitting on your counter, this Banana Bread with 2 Bananas is the perfect recipe to make. It’s soft, buttery, and packed with a rich, caramelized flavor thanks to brown butter and brown sugar.
Ingredients
Scale
- 113 g (½ cup) unsalted butter
- 200 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 150 g (¾ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 240 g (1 cup) 2 large very ripe bananas, mashed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 80 g (⅓ cup) sour cream, at room temperature
Instructions
- Preheat the oven to 350°F/177°C. Line an 8.5 x 4.5 loaf pan with parchment paper and set aside.
- In a small saucepan, melt the butter over medium-high heat. Stir occasionally until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool but not thicken.
- In a medium bowl, whisk the flour, baking soda, and salt.
- Add the sugars to the butter and whisk together.
- Add the mashed banana, eggs, vanilla, and sour cream and mix to combine.
- Gently fold the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes or until a toothpick comes out mostly clean. Allow to cool completely in the pan before removing and slicing.
Notes
Storage: Keep banana bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
Freezer: Wrap individual slices or the whole loaf in last wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes