Description
This brown butter banana bread is a rich, deeply flavorful twist on the classic. Made with nutty browned butter and sweet, overripe bananas, this loaf is perfectly moist with just the right crumb. It’s simple enough for weekday baking but feels special enough to gift or serve for brunch. Let the butter brown slowly, use very ripe bananas, and don’t skimp on the resting time—this is how you get bakery-quality results at home.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 ½ cups mashed ripe bananas (about 3 medium)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ¼ cup sour cream or plain Greek yogurt (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Brown the butter in a saucepan over medium heat, stirring until it smells nutty and golden. Let cool slightly.
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- In a large bowl, mash bananas. Stir in brown butter, sugars, eggs, vanilla, and sour cream (if using).
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold dry ingredients into the wet just until combined. Don’t overmix.
- Stir in nuts or chocolate if using.
- Pour into the prepared pan. Smooth the top.
- Bake for 55–65 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Notes
For even more flavor, refrigerate the loaf overnight and serve the next day.
Sprinkle raw sugar or extra chopped nuts on top before baking for a crunchy crust.
Always use very ripe bananas—they should be heavily speckled or black.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310