Brown Butter Sourdough Banana Bread

Brown Butter Sourdough Banana Bread is a rich, moist, and deeply flavorful twist on a classic. With the nuttiness of browned butter, the slight tang of sourdough starter, and the natural sweetness of ripe bananas, this banana bread is anything but basic. I love how every slice is soft and tender with just the right amount of depth and warmth—perfect for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

I love this recipe because it takes regular banana bread to the next level. Browning the butter adds a toasty, caramel-like flavor, and the sourdough starter gives it a tender crumb and subtle complexity. It’s a great way for me to use up overripe bananas and sourdough discard in one go. It also stores beautifully, and the flavor gets even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Overripe bananas (mashed)

• Sourdough starter (active or discard)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Cinnamon (optional)

• Optional mix-ins: chopped walnuts, pecans, or chocolate chips

Directions

1. I start by browning the butter in a saucepan over medium heat until it turns golden with a nutty aroma. I let it cool slightly.

2. I mash the bananas in a large bowl, then mix in the sourdough starter, sugars, eggs, vanilla, and cooled brown butter.

3. In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon if using.

4. I stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.

5. I fold in any optional mix-ins like nuts or chocolate chips.

6. I pour the batter into a greased or parchment-lined loaf pan.

7. I bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices) and takes around 1 hour and 15 minutes total—15 minutes of prep and 60 minutes of baking.

Variations

Sometimes I add a swirl of peanut butter or cream cheese for an extra treat. I’ve also made it into muffins by reducing the baking time to about 20–25 minutes. For a fall twist, I like adding a pinch of nutmeg or clove. If I want to make it dairy-free, I brown plant-based butter and it still works beautifully.

Storage/reheating

I store the banana bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well—sliced or whole. To reheat, I toast individual slices or warm them in the microwave for about 10–15 seconds.

FAQs

Can I use sourdough discard?

Yes. I often use unfed sourdough discard in this recipe. It adds tang and moisture without needing to be active.

Why brown the butter?

Browning the butter gives it a rich, nutty flavor that makes the banana bread taste more complex and toasty—it’s worth the extra step.

Can I make this without sourdough?

Yes. I replace the sourdough starter with ½ cup of plain yogurt, sour cream, or even milk, though the flavor will be a bit different.

How do I know when it’s done?

I insert a toothpick into the center—if it comes out with a few moist crumbs (but not wet batter), it’s done. The top should also be golden and slightly cracked.

Can I make it gluten-free?

Yes. I use a 1:1 gluten-free flour blend, and it turns out well. I just avoid overmixing, and I may need to check doneness a few minutes earlier.

Conclusion

Brown Butter Sourdough Banana Bread is everything I want in a loaf—moist, flavorful, and just the right amount of indulgent. With the richness of browned butter and the subtle tang from sourdough, it’s a bakery-quality treat I can make right at home. Whether I enjoy it fresh from the oven or toasted with butter the next day, it always feels like a little moment of comfort.