Brown Butter Sourdough Banana Bread (can be adapted with no sourdough)

Brown, mushy bananas one moment...the perfect afternoon snack the next. This banana bread is the perfect treat to whip up all year round! Browning the butter before adding the other ingredients gives the banana bread a delicious nutty caramel flavour. NOTE: You can substitute milk or more yogurt for the sourdough discard if you don’t have a sourdough starter.

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% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter: In a saucepan, melt the butter on medium high heat. Once melted, reduce the heat to medium and wait for it to start foaming. Stir with a wooden spoon until the butter reaches a rich golden brown colour. Set aside to cool slightly.

Step 2

Preheat oven to 175C or 350F

Step 3

Butter a 2 lb loaf tin

Step 4

In a large mixing bowl or stand mixer, mix together all ingredients but the flour.

Step 5

Tip in the flour and fold everything together, being careful not to over mix.

Step 6

Scrape batter into baking tin and sprinkle the top with demerara/turbinado sugar.

Step 7

Bake for around 55 minutes. Test with a skewer or sharp knife to ensure it’s cooked thorough. There may be some moist crumbs stuck to skewer, but there should be no obvious batter residue on it.

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