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Brown Butter Buttermilk Banana Bread

Brown Butter Buttermilk Banana Bread

  • Author: Kevin
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Gluten Free

Description

Brown Butter Buttermilk Banana Bread is a moist, flavorful treat that combines the nutty depth of brown butter with plant-based buttermilk for a tender crumb. Perfect for breakfast, snacks, or dessert, this recipe uses simple pantry staples to create rich and soft banana bread with customizable mix-in options.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup brown butter, cooled
  • 1/4 cup buttermilk (plant-based)
  • 1/2 cup brown sugar (natural)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)
  • 2 eggs or plant-based egg alternative

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for variation)
  • 1 teaspoon baking soda
  • 1 teaspoon natural gelling agent
  • 1/2 teaspoon salt

Instructions

  1. Prepare the brown butter: Gently melt the butter over medium heat, swirling occasionally until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly to prevent cooking the eggs in the next step.
  2. Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
  3. Combine wet ingredients: Add the cooled brown butter, plant-based buttermilk, brown sugar (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), vanilla extract (natural), and eggs or plant-based egg alternative to the mashed bananas. Mix thoroughly until fully combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, natural gelling agent, and salt to evenly distribute all dry components.
  5. Combine wet and dry: Gently fold the dry ingredients into the wet mixture, mixing just until no pockets of flour remain to avoid dense bread.
  6. Prepare the loaf pan and bake: Pour the batter into a greased loaf pan lined with parchment paper for easy removal. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool before slicing: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for the best texture and moistness.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not skip browning the butter to achieve the rich nutty flavor.
  • Mix the batter just enough to combine ingredients; overmixing can cause dense bread.
  • Start checking the bread at 50 minutes as ovens vary.
  • Store leftover slices airtight to maintain softness.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: banana bread, brown butter, plant-based buttermilk, moist banana bread, dairy-free banana bread, vegan banana bread, gluten free banana bread

Find it online: https://yumwayrecipes.com/brown-butter-buttermilk-banana-bread/