1 hour 15 minutes
Banana Bread with Browned Butter
You have to try this Banana Bread with Browned Butter! The browned butter gives classic banana bread the most amazing cozy flavor, and it comes together in just 10 minutes with pantry staples. Add pecans or chocolate chips for an extra tasty treat!
The Best Recipe for Homemade Banana Bread
This recipe for homemade banana bread doesn’t require a long list of ingredients, fancy kitchen gadgets, or much prep time! Instead, the simple method of browning butter easily takes this from being another loaf of ordinary quick bread to out-of-this-world delicious!
Making brown butter just calls for salted butter, a whisk, a skillet, and less than 10 minutes of your time! The hint of nutty, buttery richness from the brown butter combines with sweet banana flavor and the warm cinnamon sugar topping for an unforgettable loaf of banana bread that’s simple to make but hard to resist!
Pair a thick, warm, buttered slice of this sweet bread with a Banana Bread Latte for the ultimate banana lovers’ afternoon pick-me-up!
Rebecca’s Recipe Review
Taste: A slightly deeper-flavored banana bread with hints of nuttiness from the browned butter.
Texture: Soft bread with a crunchy sugar crust.
Ease: 4/10
Pros: Simple yet cozy flavor with excellent texture. Easy to customize with add-ins.
Cons: Browning the butter does take more time.
Would I Make This Again? Yes, this is now our go-to banana bread recipe!
Brown Butter Banana Bread Ingredients
- Salted Butter
- Medium Ripe Bananas
- Light Brown Sugar
- Large Egg
- Vanilla Bean Paste
- Fine Sea Salt
- All-Purpose Flour
- Baking Soda
- Ground Cinnamon
- Chocolate Chips
- Chopped Pecans
- Cinnamon Sugar
How To Make Banana Bread with Brown Butter
- Prepare the brown butter by melting a portion of the butter in a skillet on the stovetop. Then remove it from the heat and stir in the remaining butter until it melts. Allow this browned butter to cool while you prepare the banana bread batter.
- Mash the ripe bananas in the bowl of a stand mixer.
- Pour the browned butter into the bowl of the mashed bananas while the mixer is on “stir” speed. Use a rubber spatula to scrape any remaining butter and brown bits from the sides of the pan and then turn the mixer up to medium speed to combine.
- Mix light brown sugar, vanilla bean paste, and sea salt to the mixing bowl of mashed bananas and browned butter.
- Beat in a large egg until fully incorporated.
- Whisk all-purpose flour, baking soda, and ground cinnamon together in a separate bowl first. Then add the dry ingredients to the mixing bowl of wet ingredients in batches. Next, fold in the chocolate chips or chopped pecans if you’re adding them to this loaf of banana bread!
- Pour the batter into a prepared loaf pan, then sprinkle the top with cinnamon sugar. Next, run a butter knife down the center of the batter.
- Bake the banana bread and then allow it to cool on a wire rack before removing it from the pan to enjoy!
Brown the butter in a skillet.- Add ripe bananas to a stand mixer fitted with a whisk attachment and mash.
- Add the browned butter to the bananas.
- Add sugar, vanilla, and salt.
- Beat in the egg.
- Add the dry ingredients.
- Transfer the banana bread batter to a parchment-lined loaf pan.
- Sprinkle the top of the bread with cinnamon sugar and slide a knife down the center.
- Bake for about 1 hour.
Rebecca’s Banana Bread Tips
- I recommend prepping the baking dish by greasing it with Cake Goop! This homemade pan release kitchen hack flawlessly frees everything, making it super easy to remove the loaf from the pan.
- When browning the butter, it’s important to cook it while stirring frequently until brown bits form on the bottom of the pan, the top becomes foamy, and you can smell a nutty aroma.
- Always use very ripe bananas to achieve the best flavor! The bananas should at least have lots of dark spots or be almost black, and the peel should be pretty much falling off. You can mash them up using a fork, a hand-held potato masher, in the bowl of a stand mixer, or a hand-held electric mixer.
- Don’t use frozen bananas! Frozen bananas take on extra moisture that they retain even after thawing, and the extra moisture can negatively impact the final result of this bread.
- Adding chocolate chips, pecans, or topping the loaf with cinnamon sugar are all optional additions to elevate this banana bread.
- If you’re adding pecans, I highly recommend toasting them on the stovetop for a few minutes before adding them to the batter for a great toasted nutty flavor!
- To enjoy the best texture and flavor, it’s best to allow the banana bread to sit uncut for a day after baking in an airtight container. The delicious banana flavor is so much stronger the next day! However, fresh, warm banana bread with a pad of butter is also irresistible, so feel free to enjoy it right away if you’d like!
More Banana Recipes
- Banana Bread Latte – Finished off with an easy 5-ingredient dreamy banana cream cold foam!
- Chocolate Banana Chocolate Chip Muffins – Crunchy pecans, sweet chocolate chips, and bananas!
- Viral Banana Syrup (for Coffee) – Made with 7 simple ingredients and zero artificial banana flavor!
- Banana Oatmeal Cream Pies – Chewy, hand-held treats filled with fluffy vanilla cream cheese filling!
- Easy Banana Pudding Poke Cake – A great summer dessert, preps with just 15 minutes of hands-on time!
Did You Make This Recipe?
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Browned Butter Banana Bread
This Banana Bread with Browned Butter recipe is extra moist, dense, and packed with warm, nutty flavor. Made with ripe bananas and simple pantry ingredients, this delicious loaf comes together with just 10 minutes of prep and can be customized with chocolate chips or pecans for the perfect sweet treat.
Ingredients
- 10 tablespoons salted butter 140g, divided, room temperature
- 4 ripe medium bananas about 400g, weighed without the peel
- 1 cup light brown sugar 200g, packed
- 1 large egg room temperature
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour 260g, spooned and leveled
- 1 teaspoon baking soda
Optional Additions
- ⅛ teaspoon ground cinnamon or cardamom
- 1 cup chocolate chips 185g
- 1 cup chopped pecans 125g
- 2 tablespoons cinnamon sugar
Instructions
- Preheat the oven to 325°F for a glass pan or 350°F for a metal pan. Grease a 9×5-inch loaf pan with cake goop (or butter, then dust with flour.) Or line with parchment paper and set aside.
- Melt 8 tablespoons of the butter in a skillet over medium heat. Continue cooking and stirring frequently for 2 to 3 minutes, until brown bits form at the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 2 tablespoons of butter until melted. Allow the butter to cool in the pan while you prepare the rest of the batter.
- In the bowl of a stand mixer fitted with a whisk attachment, mash 4 ripe medium bananas until well mashed.
- With the mixer on "stir" speed, slowly pour in the browned butter, using a rubber spatula to scrape out any remaining butter or brown bits from the side and bottom of the pan. Once all of the butter is added, mix on medium speed for 1 minute.
- Scrape down the sides of the bowl, add 1 cup light brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon fine sea salt, and mix until thoroughly incorporated.
- Add 1 large egg and beat until fully incorporated.
- In a medium bowl, whisk together 2 cups all-purpose flourand 1 teaspoon baking soda(also ⅛ teaspoon ground cinnamon if adding).
- Add the dry ingredients to the wet ingredients in 3 batches, whisking between each one.
- If adding, fold in 1 cup chocolate chips or 1 cup chopped pecans.
- Pour the batter into the prepared loaf pan. Then sprinkle the top of the batter with 2 tablespoons cinnamon sugar if desired. Run a butter knife down the center of the batter about 1 inch deep.
- Bake for 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean or a kitchen thermometer reads 200℉.
- Cool for 10 to 15 minutes on a wire rack, and remove from the pan. Slice and serve warm or at room temperature with or without butter. The taste and texture are best after sitting overnight. Letting it cool before slicing will lead to cleaner slices.
I highly recommend toasting the pecans on the stovetop for a few minutes before adding them.
Notes
- This recipe makes 1 (9×5-inch) loaf.
- I personally love this recipe plain, but pecans and cinnamon sugar are my go-to for making it a little EXTRA.
- For the cinnamon sugar, I use 2 tablespoons of sugar and 1/4 teaspoon of cinnamon.
- You can use cold butter, but it provides an uneven melt and can splatter, so room temperature is best.
- Always use very ripe bananas for the best flavor; the skin should be almost black or at least have lots of dark spots, and the peel should pretty much fall off.
- Don’t use frozen bananas for this recipe. When you freeze bananas, they take on extra moisture, which they retain even after thawing, and can mess with the recipe’s outcome.
- I prefer to use a mixing bowl and whip this recipe up by hand, but you can use a stand mixer or hand mixer if you prefer.
- For best texture and flavor, let this banana bread sit uncut for a day after baking in an airtight container, then enjoy. The banana flavor is much stronger the next day!
- Allow the bread to cool in the pan for 15 minutes before removing and transferring to a wire rack. It needs a few minutes to finish cooking in the pan, but any more than 15 minutes and the bottom can start to get soggy.
- 3 large bananas will equal 4 medium.
Nutrition
Calories: 424kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 289mg | Potassium: 233mg | Fiber: 3g | Sugar: 34g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
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