Ingredients
Equipment
Method
Preheat the Oven and Prepare Your Pans
- Preheat your oven to 360 degrees F (180 degrees C). Lightly coat three mini loaf pans or one standard 9x5-inch loaf pan with butter. Optionally, line the bottom with parchment paper, leaving an overhang for easy removal.
Prepare Your Unique Browned Butter Infusion
- In a small, light-colored saucepan, melt 125ml (½ cup) of salted or unsalted butter over medium heat. Watch closely as it melts, foams, and browns, swirling occasionally until small brown bits form and a nutty aroma develops. Once it reaches a rich amber color, immediately remove it from heat.
- Stir in about ¼ teaspoon of ground cardamom (or 2-3 gently toasted and crushed pods) and a generous pinch of flaky sea salt until dissolved. Allow the fragrant browned butter to cool slightly.
Cream the Wet Ingredients
- In a large bowl, combine 375 grams of overripe bananas, 225 grams of light or dark brown sugar, and 1½ teaspoons of pure vanilla extract. Cream these together for 30-60 seconds using a hand or stand mixer until combined; small banana lumps are fine.
- Add the 2 large eggs, one at a time, mixing until each is fully incorporated. Finally, stir in 100 grams of active sourdough starter or sourdough discard.
Incorporate the Dry Ingredients
- In a separate bowl, sift together 250 grams of all-purpose flour, 1½ teaspoons of baking soda, and ¼ teaspoon of fine sea salt.
- Add the dry mixture to the banana mixture in two or three batches. Mix on low speed or by hand, just until the flour streaks disappear. Do not overmix.
Add the Liquids and the Twist
- Add the 60ml (¼ cup) of milk and the cooled browned butter infused with cardamom and sea salt to the batter. Mix just until everything is combined and the batter is thick, moist, and aromatic. Avoid overmixing.
Fill Pans and Bake
- Pour the batter evenly into your prepared loaf pan(s). If using mini pans, place them on a baking sheet. Bake for 45 minutes for mini loaf pans, or 60-65 minutes for a standard 9x5-inch pan, until rich golden brown. If the top browns too quickly, loosely cover with aluminum foil.
Check for Doneness
- Insert a wooden toothpick into the center of the loaf; it should come out clean. For precision, the internal temperature should be 200-209 degrees F (93-98 degrees C).
Cool Completely
- Let the banana bread cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. For optimal flavor, allow it to cool for 24 hours.
Nutrition
Notes
For the best flavor, enjoy this banana bread the day after baking, as flavors deepen overnight. If the top browns too quickly during baking, loosely cover the loaf with aluminum foil. Avoid overmixing the batter, as this can lead to a tough loaf; mix only until ingredients are just combined. If using frozen bananas, ensure they are thoroughly thawed and excess liquid is drained to prevent a gummy texture. Store in an airtight container for 3-4 days at room temperature, up to a week refrigerated, or up to 3 months frozen. Nutrition information is estimated based on common ingredients and serving sizes and may vary.