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Three slices of sourdough chocolate chip banana bread with the rest of the loaf in the background.

Sourdough Brown Butter Banana Bread

This sourdough brown butter banana bread is ultra-moist, rich, and packed with deep, nutty flavor from perfectly browned butter and ripe bananas. An easy way to use sourdough discard, this homemade banana bread recipe is going to be your new go-to!
5 from 1 vote
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Course: Bread, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Author: Jamie

Ingredients

  • 1/2 cup browned salted butter (see instructions below) 113 g browned butter
  • 3 overripe bananas mashed (about 360 g)
  • 1 cup brown sugar 200 g
  • 2 large eggs room temperature
  • 2 tablespoons milk room temperature (30 g)
  • 1/2 cup sour cream or full-fat plain Greek yogurt room temperature (120 g)
  • 1 teaspoon vanilla extract 5 g
  • 1/2 cup sourdough discard room temperature (120 g)
  • 1 1/2 cups all-purpose flour 190 g
  • 1/2 teaspoon salt 3 g
  • 1 teaspoon baking soda 5 g
  • 1 cup semi-sweet chocolate chips 170 g (optional)

Instructions

Brown the Butter

  • In a light-colored skillet or saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, as it begins to foam and bubble.
  • After a few minutes, the milk solids will turn golden brown and develop a rich, nutty aroma. Once you see browned bits forming at the bottom, the top becomes foamy, and you stop hearing the sizzling sounds of the butter browning, remove from heat immediately to prevent burning.
  • Pour the browned butter into a heat-safe bowl and allow it to cool slightly before using.

Prepare the Batter

  • Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
  • In a large mixing bowl, mash the bananas until smooth. Add the brown sugar and whisk until well combined.
  • Whisk in the eggs, milk, sour cream (or Greek yogurt), vanilla extract, sourdough discard, and slightly cooled browned butter until smooth and fully incorporated.

Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, salt, and baking soda.
  • If using chocolate chips, stir them into the dry ingredients to evenly distribute.

Mix the Batter

  • Add the dry ingredients to the wet ingredients.
  • Gently fold everything together until just combined. Be careful not to overmix—this helps keep the banana bread soft and tender.

Bake

  • Pour the batter into your prepared loaf pan and smooth the top.
  • Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool

  • Allow the banana bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Storage Instructions

  • Room Temperature: Store banana bread tightly wrapped or in an airtight container for up to 3–4 days. Keep it in a cool, dry place to maintain moisture.
  • Refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week. Let slices come to room temperature or warm slightly before serving for best texture.
  • Freezer: Wrap the loaf (or individual slices) tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
  • To Reheat: Warm slices in the microwave for 10–15 seconds or in a low oven (300°F / 150°C) until soft and heated through.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 56g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 327mg | Potassium: 314mg | Fiber: 3g | Sugar: 33g | Vitamin A: 375IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
Calories: 404kcal
Tried this recipe?Mention @Bake.With.Jamie