Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
3 medium bananas*, mashed (about 1 cup mashed)
1 cup sugar
1/2 cup plain fat free Greek yogurt (or sour cream)
1/2 cup butter (1/2 cup is equal to 1 stick or 8 tablespoons)
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
optional: 1/2 cup semi sweet chocolate chips
Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.