Brown Butter Banana Bread

5 from 7 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!

Prep Time 30

Cook Time 1

Total Time 1 30

Servings10 servings

Coursebread

CuisineAmerican

AuthorSloane

Equipment

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

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