Comments on: Brown Butter Roasted Banana Bread

By: Ro

Ro — Tue, 10 May 2011 12:10:39 +0000

Delicious! I cut the sugar a little because I’m not a huge “sweets” person and I used plain yogurt in place of the sour cream because it’s all I had. It came out perfect and very banana-y! I’ll be making this regularly. Thanks for sharing

By: kristen02

kristen02 — Tue, 07 Sep 2010 02:39:29 +0000

I’m always on the lookout for new recipes for overripe bananas, and this one intrigued me. This bread is very good! It is moist, and I can taste the brown butter flavor. Even though I roasted three large, overripe bananas, there was only a hint of banana flavor- which was confirmed by my husband. It almost has a spice bread taste with the cinnamon.

Changes- I didn’t have cake flour or whole wheat flour. So, I used all purpose flour for both cups. In one of the measuring cups, measured 2 tablespoons of corn starch and then filled the rest of the way with the AP flour, to substitute for cake flour. The other cup was just AP flour. Turned out great, and came out looking just like the picture posted here.

By: guiltykitchen

guiltykitchen — Wed, 01 Sep 2010 22:09:47 +0000

No they do not need to be brown, but spotted would be best.

By: ManjaMamma

ManjaMamma — Wed, 11 Aug 2010 02:30:35 +0000

This bread is AMAZING! You can really taste the browned butter. The sour cream adds a wonderful moistness to the bread. I am excited to have another egg-free recipe that tastes GREAT. I will definately be making this again. Thank you for sharing.

By: ManjaMamma

ManjaMamma — Mon, 09 Aug 2010 17:08:47 +0000

yum, this looks great! And my son is allergic to eggs so I am always looking for new recipes to try for him.
Do your bananas need to be brown?