Hi Chris! Wonderful – so glad that helped!! If you need to experiment with a little less batter in the pans, you can always bake the reserved batter as muffins, so you’re not wasting the batter 🙂 As for reducing the sugar, feel free to experiment with that, but it will unfortunately alter the texture of the banana bread, as well as the flavor. Learn more about that in Tessa’s experiments with sugar levels in cupcakes here, her experiments with sugar in cookies here, or with sugar in brownies here. I hope this helps! Happy baking 🙂

I turned the pans a couple of times and it really helped. I really couldn’t put less batter in without wasting some as it’s the recipe and I follow it exactly.
I am wondering if reducing the sugar will be detrimental to the banana bread?
My hubby is T2 diabetes but the banana bread is his special work treat.
Any suggestions would be appreciated.

Hi Marlina! Sour cream/yogurt is one of the key ingredients that help make the banana bread moist, tender, and flavorful. Feel free to experiment without it, or with something similar in its place, but just note that this will alter the taste and texture of the final banana bread. Let us know how it goes if you give that a try 🙂

Hi Samantha! Yes, you can swap brown butter for melted butter, although it might require some experimenting, as explained in Tessa’s article ‘How to Brown Butter’ here. Since brown butter loses moisture during browning, try adding one tablespoon of water or milk per 4-ounce stick (113 grams) to the hot browned butter. This adjustment ensures that the weight and moisture content of the brown butter matches that of the melted butter required by the recipe. I hope this explanation helps, and happy baking!

URGENT QUESTION! Can I substitute brown butter with the melted butter?

And when measuring the butter, do I melt it first then measure or measure before melting it?