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Wholesome No-Mixer Banana Bread with Browned Butter

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This banana bread uses browned butter for a nutty, caramel-like depth and comes together in one bowl without a mixer. It’s tender, moist, and made with wholesome ingredients like whole wheat flour, coconut sugar, and Greek yogurt.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 3 large ripe bananas, mashed (about 1 1/2 cups or 340g)
  • 1/3 cup (80ml) plain Greek yogurt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) coconut sugar
  • 1 3/4 cups (210g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup (75g) chopped walnuts or pecans (optional)
  • 1/2 cup (85g) dark chocolate chips (optional)
  • 1/4 cup (30g) shredded unsweetened coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. If you don’t have parchment, grease the pan thoroughly with butter or cooking spray.
  2. Brown the butter. Place the 1/2 cup of butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will start to foam and bubble. After about 5-7 minutes, you’ll notice the foam subsiding and little brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. Once it reaches a golden amber color, immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process.
  3. Let the browned butter cool slightly. Set it aside for about 5-10 minutes. You want it warm but not hot, so it doesn’t cook the eggs when you add them.
  4. Mash the bananas. In your large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining. Measure out 1 1/2 cups (340g) if you’re being precise.
  5. Add the wet ingredients. To the mashed bananas, add the cooled browned butter, Greek yogurt, eggs, vanilla extract, and coconut sugar. Whisk everything together until well combined and smooth.
  6. Combine the dry ingredients. In a separate small bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon (if using).
  7. Fold the dry ingredients into the wet. Add the flour mixture to the banana mixture. Use your rubber spatula to gently fold everything together. Stir just until you no longer see streaks of flour. A few lumps are perfectly fine. If you’re adding nuts or chocolate chips, fold them in at this stage.
  8. Pour the batter into the prepared pan. Use your spatula to scrape every last bit of batter into the pan. Spread it evenly, and give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake for 50-60 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. Start checking at the 50-minute mark.
  10. Cool in the pan for 10 minutes. Place the loaf pan on a cooling rack and let it rest for 10 minutes.
  11. Remove and cool completely. Use the parchment overhang to lift the loaf out of the pan and transfer it to the cooling rack. Let it cool completely before slicing—about 1 to 1 1/2 hours.

Notes

Don’t rush the browning process; keep heat at medium and watch carefully. Room temperature ingredients matter for a tender crumb. Measure flour correctly by fluffing, spooning, and leveling. Check for doneness with a toothpick and by looking for edges pulling away from the pan. Let the loaf cool completely before slicing to prevent crumbling. Use overripe bananas for best sweetness and moisture.

Nutrition

Keywords: banana bread, browned butter, no mixer, whole wheat, coconut sugar, healthy banana bread, easy banana bread

Find it online: https://cookluma.com/wholesome-no-mixer-banana-bread-with-browned-butter/