Brown Butter Banana Bread Recipe

Introduction

Brown Butter Banana Bread is a delightful twist on a classic favorite, offering a rich, nutty flavor thanks to browned butter. Moist and tender with a hint of caramel, this bread is perfect for using up ripe bananas and making any day feel a little special.

Ingredients

• ½ cup unsalted butter
• 1¼ cups all-purpose flour (or gluten-free 1:1 flour)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large very ripe bananas, mashed
• 2 large eggs
• ⅓ cup sour cream or Greek yogurt
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Optional: ½ to ¾ cup chocolate chips, nuts, or spices like cinnamon or nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper to ensure easy removal.
2. Step 2: Brown the butter by slicing it into pieces and melting it in a saucepan over medium heat. Stir frequently as it foams and turns a golden brown color with brown bits forming on the bottom, about 5 minutes. The butter will smell nutty and toasty. Transfer to a bowl and let it cool.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine the dry ingredients.
4. Step 4: In a large bowl, mash the bananas with a fork. Add the cooled browned butter, eggs, sour cream, brown sugar, granulated sugar, and vanilla extract. Whisk until the mixture is mostly smooth, leaving some small banana lumps for texture.
5. Step 5: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined to avoid overmixing.
6. Step 6: Pour the batter into the prepared loaf pan. For an optional decorative touch, slice an extra banana lengthwise and place the halves on top of the batter. Bake for 50 to 60 minutes, tenting with foil halfway through if the bread is browning too fast.
7. Step 7: Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious brown butter banana bread!

Tips & Variations

• Add ½ to ¾ cup chocolate chips for melty pockets of sweetness.
• Mix in chopped walnuts or pecans for added crunch.
• Create a cinnamon swirl by layering cinnamon and brown sugar in the center of the batter before baking.
• Drizzle with maple glaze once cooled for a sweet extra touch.

Storage

Store banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days; bring to room temperature before serving for best texture. To freeze, wrap tightly in plastic wrap and foil; it will keep up to 4 months. Thaw overnight in the fridge or reheat gently before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does brown butter do in banana bread?

Brown butter adds a nutty, toffee-like flavor that enhances the natural sweetness of bananas. The toasted brown bits create a depth and richness that regular melted butter can’t match, making your banana bread more flavorful and aromatic.

Can I use regular butter instead of browning it?

Yes, you can use melted regular butter, but browning the butter brings a unique nutty aroma and deeper flavor that elevates the banana bread. If you skip browning, your bread will still be tasty but less complex in flavor.

Brown Butter Banana Bread Recipe

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★★★★★

4.9 from 100 reviews

This Brown Butter Banana Bread recipe transforms the classic banana bread by adding rich, nutty brown butter for a toasty depth of flavor. Made with ripe bananas, a balance of brown and granulated sugar, and moist sour cream, this banana bread is perfectly tender with a caramelized twist. Optional add-ins like chocolate chips or nuts add texture and sweetness. Baked to golden perfection, it’s a comforting homemade treat ideal for breakfast, snack, or dessert.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter
• 3 large ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs
• 1/4 cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour or gluten-free 1:1 flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar

Optional Add-ins

• 1/2 to 3/4 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 1/2 teaspoon ground cinnamon or nutmeg for extra spice

Instructions

1. Preheat and prep: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with nonstick spray and lining it with parchment paper to ensure easy removal of the bread.
2. Brown the butter: Slice the unsalted butter into pieces and melt it in a medium saucepan over medium heat. Stir frequently. After about 5 minutes, the butter will foam and the milk solids will brown, creating golden brown bits with a nutty aroma. Immediately transfer the browned butter to a bowl to cool slightly.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
4. Combine wet ingredients: In a large bowl, mash the ripe bananas. Add the browned butter, eggs, sour cream, light brown sugar, granulated sugar, and vanilla extract. Whisk until smooth but retaining some banana lumps for texture.
5. Combine batter: Gently stir the dry ingredients into the wet mixture. Use a spatula to fold everything together just until combined to avoid overmixing, which can make the bread tough.
6. Prepare to bake: Pour the batter into the prepared loaf pan. Optionally, slice an additional banana lengthwise and place on top for a beautiful presentation.
7. Bake: Place the loaf in the preheated oven and bake for 50 to 60 minutes. If the bread begins to brown too quickly, tent loosely with foil halfway through baking to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• You can substitute sour cream with Greek yogurt for a tangy moisture boost.
• Do not overmix the batter to keep the bread tender.
• Optional add-ins like chocolate chips or nuts can be folded in with the dry ingredients or sprinkled on top.
• Store banana bread wrapped at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 4 months.
• To bring refrigerated or frozen bread back to freshness, let it come to room temperature or warm gently before serving.

Keywords: brown butter banana bread, banana bread recipe, easy banana bread, moist banana bread, baking with brown butter