Browned Butter Bourbon Banana Bread
Super tender and moist, this banana bread is perfect in every sense. Browned butter is used to add a delicious caramelized nutty flavor to the loaf. The bourbon joins the party to add extra vanilla, caramel, and oak-ey flavors.
Ingredients
- 1/4 cup Unsalted Butter, cubed and at room temperature
- 1/4 cup Walnut Oil, or other Vegetable Oil
- 1 cup Dark Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 2-3 tbsp Bourbon
- 1 1/2 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- Dash of Nutmeg
- 3 Overripe Bananas, mashed smooth
- 1/2 cup Full-Fat Sour Cream †
Instructions
- Preheat oven to 350°F. Meanwhile, in a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat and place into the fridge or the freezer to cool off.
- Add the cooled browned butter, oil, and brown sugar to a large mixing bowl, or stand mixer, and beat until combined. Add in eggs, vanilla, and bourbon and beat again until it has formed a smooth consistency.
- In a separate bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined, then add this dry mixture to the wet mixture. Mix until just combined, ensuring not to overmix.
- In a separate bowl, or large measuring cup, mix together the mashed bananas and sour cream, until well combined and smooth. Add to the batter, and fold until well combined.
- Place into a 9x5” loaf pan fitted with parchment paper, or well oiled, and bake in the oven for about 55 minutes.
Notes
† Do not use low-fat, as the fat in the sour cream adds to the richness and moisture of the loaf.