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Brown Butter Banana Bread Recipe

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4.3 from 34 reviews

This Brown Butter Banana Bread is a rich, moist, and irresistibly easy twist on a classic favorite. Featuring nuttily browned butter that adds depth and complexity to the flavor, this loaf is packed with ripe bananas and a perfect balance of sweetness. It’s ideal for breakfast, snack, or dessert and yields a tender crumb with a beautifully golden crust.

Ingredients

Butter

  • 1/2 cup unsalted butter (cut into equal slices)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/2 cups very ripe mashed bananas (about 3 large bananas)
  • 1 additional ripe banana for topping
  • 2 large eggs
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray and line the center with a piece of parchment paper for easy removal.
  2. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Stir and swirl it until it bubbles and foams. Keep cooking and stirring until the bubbles subside around 5 minutes and the milk solids toast to a golden brown, emitting a nutty aroma. Immediately remove it from heat and transfer to a separate bowl to cool.
  3. Mix Dry Ingredients: While the butter cools, whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  4. Combine Wet Ingredients: Mash 1 1/2 cups of very ripe bananas (about 3 large ones) with a fork. Mix them with the browned butter, eggs, sour cream or Greek yogurt, granulated sugar, brown sugar, and vanilla extract. Whisk well until combined, keeping in mind it’s fine if some lumps of banana remain.
  5. Combine Batter: Gradually stir the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix just until fully incorporated without overmixing to ensure a tender bread.
  6. Bake: Pour the batter into the prepared loaf pan. Slice the additional ripe banana lengthwise and arrange it atop the batter. Bake in the preheated oven for 50-60 minutes until the loaf is golden brown on top and sides, and a toothpick inserted in the center comes out with a few moist crumbs. Tent with aluminum foil if it browns too quickly.
  7. Cool and Serve: Let the bread cool in the pan for 15 minutes. Use the parchment paper to lift the bread out and transfer to a wire rack to cool completely. Slice and enjoy plain or spread with butter.

Notes

  • Using very ripe bananas is key for natural sweetness and moisture.
  • Brown butter enhances the flavor but watch carefully to avoid burning.
  • Don’t overmix the batter to keep the bread light and moist.
  • If the bread browns too fast, loosely cover with foil partway through baking.
  • You can substitute sour cream with Greek yogurt for a slight tang and added moisture.

Find it online: https://justsosavory.com/brown-butter-banana-bread-recipe/