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Cozy No-Mixer Banana Bread with Browned Butter

cozy no-mixer banana bread with browned butter - featured image
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This deeply caramelized, impossibly moist banana bread gets its nutty, toffee-like richness from browned butter. Made with a wooden spoon and simple pantry ingredients, it’s the ultimate comfort food that tastes like it came from a fancy bakery.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 3 medium ripe bananas (about 1 cup / 240g mashed)
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ¼ cup (60g) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: In a small light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams, then becomes quiet and golden-brown specks form at the bottom. When it smells nutty, remove from heat immediately and pour into a heat-safe bowl. Let cool for 5 minutes.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few lumps.
  4. Add the cooled browned butter (including all brown bits), granulated sugar, brown sugar, eggs, yogurt/sour cream, and vanilla extract. Whisk until smooth and glossy.
  5. Sprinkle flour, baking soda, and salt over the wet mixture. Gently fold with a rubber spatula until just combined—do not over-mix. A few lumps are fine.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil at 40 minutes.
  8. Cool in pan on a rack for 15 minutes, then lift out using parchment handles and cool completely on the rack before slicing.

Notes

Don’t walk away from the butter while browning—it can burn quickly. Use room temperature eggs for smooth incorporation. For absolute doneness, internal temperature should reach 200-205°F (93-96°C). Let cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: banana bread, browned butter, no mixer, easy banana bread, moist banana bread, comfort food, homemade banana bread

Find it online: https://ovenmila.com/cozy-no-mixer-banana-bread-with-browned-butter/