Browned Butter Banana Berry Bread | by Crumb Fight
© 2012 Janine. All rights reserved.

Browned Butter Berry Banana Bread


I was asked by super talented photographer Claudette Carracedo if I wanted to be in a photo shoot she was doing for a side project. The idea was to shoot my boyfriend and I enjoying a picnic together on the roof of our car, at the beach, and at home.  Since the shoot involved us eating, I decided to bake a few things – one of them being this 5xB bread. Claudette’s photos were so good that Kinfolk featured them in their online journal and asked for the recipe to go with. So very awesome!!  You can have a look at the original article here. And nope, I’m not an Aussie – i’ll chalk that one up as a typo!

This recipe is a a great twist on the traditional banana bread. Beautifully fresh and light for summer. I hope you like it.

4 tablespoons unsalted butter
1/3 cup brown sugar
1/3 cup white sugar
1 large egg
1 teaspoon vanilla essence
1/2 cup sour cream (secret to making the bread super moist)
3 medium mashed overly ripe bananas
1 full cup chunky and mashed strawberries
1 sliced strawberry for garnish
1 1/2 cups all-purpose flour
1/2 teaspoon nutmeg
1 1/4 teaspoon baking soda
1/4 teaspoon salt


  1. Preheat oven to 350°F (175 °C), and grease a 9×5 inch loaf tin.
  2. In a frying pan heat the butter on medium heat until it’s a nice golden brown and set aside to cool. This will give the bread a delicious nutty taste.
  3. When cooled, pour in a large bowl and stir in the brown and white sugar.
  4. Add the egg and vanilla essence and mix well.
  5. Mix in the sour cream, mashed bananas and strawberries.
  6. Sift and combine the flour, nutmeg, salt and baking soda, and fold into the banana berry mixture. Don’t over mix.
  7. Spread evenly in your loaf tin and top with strawberry slices. Bake for 75 minutes or until a toothpick inserted into the center of the loaf comes out clean. Don’t worry if you have to keep it in there for longer, the bread won’t dry out. If you find the top’s getting a bit brown just cover it with some tin foil.
  8. When you take the bread out of the oven, cover it with a wet tea towel to keep it moist. Let it sit for 10 minutes before digging in.

This bread freezes really well, so anything you don’t eat can go straight in the freezer!

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