Recipe Instructions

1. Brown 1/2 cup butter in a light-colored saucepan over medium heat until amber-colored with a nutty aroma (5-7 minutes). Transfer to a bowl to cool.
2. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
3. In a large bowl, mash 3-4 very ripe bananas, leaving some small chunks for moisture.
4. Add brown sugar, eggs, Greek yogurt/sour cream, vanilla, and cooled brown butter. Whisk until combined.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
7. Fold in optional mix-ins if using.
8. Pour batter into prepared pan and smooth the top.
9. Create a loose foil tent over the loaf and bake for 30 minutes.
10. Remove foil and bake for an additional 25-35 minutes until a fork inserted in center comes out with a few moist crumbs.
11. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing.