Brown Butter Banana Bread

This is the best banana bread recipe. It's quick, easy, and the most flavorful banana bread you will ever eat! This recipe is a step above all the other banana bread recipes out there thanks to the brown butter that adds an amazing depth of flavor. Whip this recipe up with just a bowl and a whisk, then top the batter with turbinado sugar to create the most delicious sweet, crunchy top as it bakes! A warm slice of banana bread is the perfect snack, or when topped with ice cream, the perfect dessert!

For more banana related recipes, try Chocolate Chip Honey Banana Bread, Banana Pudding Jars, Chocolate Glazed Banana Bread Donuts, and Roasted Banana Bundt Cake.

Why you'll love this brown butter banana bread recipe

• Notes of Brown Butter: The star of the show (aside from bananas) is brown butter! It yields a nutty, caramelized flavor that truly makes this banana bread shine.
• Soft & Moist Texture: As all banana bread should be, this version bakes up with a texture that's so soft & moist, it has an almost instant calming effect with that first bite.
• Comforting, Spiced Flavor: With the use of over-ripe bananas, cinnamon, and nutmeg, this banana bread has a pronounced banana flavor with some extra warmth!
• Bowl & Whisk Method: Everyone loves a simple bowl & whisk method, especially when it results in something as delicious as this banana bread!

Ingredient Notes

• Brown Butter: You'll need 113g of brown butter for the batter plus some to pipe on top, so I recommend starting with a 155g of unsalted butter to account for the water evaporation. Keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. 
• Sugars: A combination of brown sugar and granulated sugar create the perfect balance of moisture and ideal structure.
• Ripe Bananas: You'll need about 3 very ripe medium bananas for this recipe. The riper the better! As bananas ripen, they become sweeter and have a more pronounced flavor.
• Yogurt: Use plain whole milk greek yogurt to give this bread a super moist texture. Alternatively, you can use full fat sour cream.
• Egg: I find that one egg is more than enough for banana bread, as banana also acts as a binder.
• All-Purpose Flour: Use a high quality unbleached all-purpose flour.
• Leavening Agents: This recipe calls for both baking powder and baking soda to achieve the perfect rise and texture. 
• Spices: Add a touch of cinnamon and nutmeg for some extra warmth!
• Turbinado Sugar: Before baking, top the batter with turbinado sugar (or raw sugar) to get a sweet, crunchy top!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this easy banana bread recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Combine the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. 

STEP 2: Brown the butter. In a small saucepan, add 155g (11 tbsp) of unsalted butter and place over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan. Immediately pour into a large bowl, scraping out the fat solids at the bottom, and weigh out to 113g (8 tbsp). Pour the remainder into a small bowl, and place in the fridge to solidify.

STEP 3: Whisk together the butter & sugars. To the brown butter, whisk in the brown sugar and granulated sugar.

STEP 4: Whisk in the egg & vanilla. Then, vigorously whisk in the egg and vanilla until fully combined. 

STEP 5: Mash the bananas. On a medium plate, mash the bananas, leaving them slightly chunky or smooth depending on texture preference.

STEP 6: Mix in the bananas. Whisk the mashed bananas into the batter. 

STEP 7: Alternate the dry & wet ingredients. Whisk in half of the dry ingredients until just combined.

STEP 8: Alternate the dry & wet ingredients. Mix in the yogurt.

STEP 9: Alternate the dry & wet ingredients. Lastly, mix in the remaining dry ingredients until fully combined.

STEP 10: Bake. Pour the batter into the prepared loaf pan and smooth out the top. Add a generous sprinkling of turbinado sugar. Use a knife to draw a straight line down the center of the batter. Pipe the remaining brown butter along the line. 

Bake the banana bread for 60-75 minutes or until deeply golden and a toothpick inserted comes out clean. Remove from the pan and allow to cool completely before cutting.

Expert Baking Tips

• Start with a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter.
• Use the remaining brown butter to pipe a line down the center of the batter. As it bakes, this line of butter will encourage to split down the middle evenly.
• Watch the banana bread closely in the oven at the 1 hour mark. All ovens are different, and the last thing we want is an over-baked banana bread!

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x