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    Home » Recipes » Breads & Buns

    Published: May 26, 2023 by Sloane · This post may contain affiliate links · 4 Comments

    Brown Butter Banana Bread

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    5 from 5 votes

    This brown butter banana bread is so soft and moist with the most comforting flavor. Spiced with cinnamon and nutmeg and leveled up with toasted butter, this banana bread is bound to be your new go-to recipe! And something tells me you'll be making it on repeat, because this recipe can be whipped up in no time with a simple bowl & whisk method.

    brown butter banana bread sliced on parchment paper.

    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.

    Jump to:
    • Why you'll love this brown butter banana bread recipe
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other bread recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    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 banana bread ingredients.
    • 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.

    dry ingredients in bowl.
    STEP 1
    brown butter in glass measuring cup.
    STEP 2

    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.

    butter and sugars in bowl.
    STEP 3
    mixture being whisked in bowl.
    STEP 4

    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. 

    mashed bananas on white plate.
    STEP 5
    mashed bananas added to batter in bowl.
    STEP 6

    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. 

    dry ingredients added to batter.
    STEP 7
    yogurt added to batter in bowl.
    STEP 8

    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.

    banana bread batter in bowl.
    STEP 9
    batter in loaf pan with line of butter piped down the center.
    STEP 10

    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!
    brown butter banana bread sliced on parchment paper.

    Recipe FAQs

    How to brown butter for baking:

    Place unsalted butter in a small saucepan over medium heat. You will need to start with a few extra tablespoons to account for water evaporation. As it starts to melt, swirl the pan to encourage even cooking. After it is fully melted, it will start to foam up and then it will start to form big bubbles like it's boiling. You should be able to see the fat solids begin to separate. Then it will foam up again, and the fat solids will start browning. Continue cooking for another minute or so until the butter is evenly golden, the fat solids are brown, and it gives off a nutty aroma. Transfer the brown butter to a bowl for immediate use, or place in the fridge to solidify again.

    How to ripen bananas quickly for baking:

    If you do not have ripe bananas on hand, you can roast whole bananas in your oven for about 15-20 minutes at 300 degrees F. Allow them to cool before peeling and adding to the batter. 

    Storage Tips

    This banana bread will last for about 3 days in an airtight container stored at room temperature. This bread also freezes very well for up to 3 months. To freeze, cut the bread into individual slices and wrap tightly in plastic wrap.

    slice of brown butter banana bread on plate with pat of butter.

    Baking in Grams

    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

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    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    brown butter banana bread sliced on parchment paper
    5 from 5 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Brown Butter Banana Bread

    This brown butter banana bread is so soft and moist with the most comforting flavor. Spiced with cinnamon and nutmeg and leveled up with toasted butter, this banana bread is bound to be your new go-to recipe!
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Servings10 servings
    Coursebread
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Pullman Pan

    Ingredients

    • 240 g (2 cups) all-purpose flour
    • 1 ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • 113 g (8 tablespoon) brown butter, start with 155g (11 tbsp) unsalted butter
    • 106 g (½ cup) dark brown sugar
    • 100 g (½ cup) granulated sugar
    • 1 large egg, room temp
    • 1 teaspoon vanilla extract
    • 340 g mashed banana, about 3 over-ripe bananas
    • 113 g (½ cup) plain whole milk greek yogurt, room temp
    • Turbinado sugar, for sprinkling

    Instructions

    • Preheat the oven to 350 degrees F. Line a pullman or 9x5 inch loaf pan with parchment paper, leaving the ends hanging over the sides for easy removal.
    • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
    • 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.
    • To the brown butter, whisk in the brown sugar and granulated sugar. Then, vigorously whisk in the egg and vanilla until fully combined.
    • On a medium plate, mash the bananas, leaving them slightly chunky or smooth depending on texture preference. Whisk the mashed bananas into the batter.
    • Whisk in half of the dry ingredients until just combined. Mix in the yogurt, then the remaining dry ingredients until fully combined.
    • Pour the batter into the prepared loaf pan and smooth out the top. Add a generous sprinkling of turbinado sugar.
    • Transfer the remaining solidified brown butter to a piping bag and snip the end off. Use a knife to draw a straight line down the center of the batter. Pipe the 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.

    Notes

    • 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!

    Nutrition Facts

    Serving: 1slice | Calories: 294kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 332mg | Potassium: 189mg | Fiber: 2g | Sugar: 25g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sanam says

      July 01, 2023 at 2:46 pm

      5 stars
      Baked this today and it turned out wonderfully! Love the brown butter flavour and moist crumb on this cake. Perfect balance of flavours and sweetness. I’ve tried a lot of banana bread recipes and this has to be one of the easiest and the best. Not too sweet and love the crunchy top. I only added 1 tsp of cinnamon and omitted the nutmeg as I’m not a fan and I am very happy with how it turned out.

      Reply
    2. Roberta says

      May 30, 2023 at 8:22 am

      Loved this recipe, the banana bread was so moist and the flavour so intense!

      Reply
      • Sloane says

        May 30, 2023 at 9:21 am

        So glad you loved this recipe Roberta!!

        Reply
    3. Aleigha says

      May 18, 2021 at 2:44 pm

      The only banana bread recipe you will ever need. Brown butter really makes everything better! This recipe does not disappoint!

      Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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