Brown Butter meets Banana Bread.
Got bananas with brown spots sitting on your counter? Don’t toss them! Make the best brown butter banana bread recipe ever. Moist, delicious and made in one bowl – so easy! This recipe takes the traditional flavors of the banana bread we all know and love and makes it better. It may not change the world and it may not be better than your grandmother’s century long recipe but this is my favorite way and the best version to me.
Why you'll love my recipe.
Rich and nutty
Brown butter is what takes this classic banana bread to the next level. The bread tastes even better the next day! I know it sounds weird but its true.
Versatility
It can be enjoyed for breakfast, as a snack or dessert.
Why do I need to use overripe, brown bananas?
Overripe bananas are sweeter and have a more intense banana flavor due to the starch breakdown during the ripening process. Overripe bananas also add extra moisture. The browner, the better!
What's the best way to ripen bananas quickly?
Paper bag method
The best way to ripen bananas quickly is by placing it in a paper bag. Storing bananas in a paper bag traps the naturally occurring ethylene gas, which expedites the ripening process. This can take one to two days.
Oven method
If you need ripe bananas sooner, you can bake them! Place your unpeeled bananas on a baking tray. Bake at 300F for 30-40 minutes until the skins are deeply blackened and soft to the touch.
What is the best loaf pan to use?
I used 1lb. loaf tins for my banana bread. It’s also the same tins I use for my Easy Sandwich Bread recipe too. (Shop my affiliate link here)
How to brown butter.
The process of browning butter can be broken down into two simple phases: melting and browning. There are a few specific visual cues and sounds to look for but once you learn it, you’ll be good as golden.
Step 1: Melt the butter
In a small sauce pan, add butter. I recommend cutting into uniform, small pieces for even melting. Melt butter in a light colored pan. This helps monitor the browning of the butter and prevents from over browning.
Step 2: Bubbles
Once melted, stir frequently to prevent burning. As the butter bubbles and foams, watch for a change in color to a golden brown. This process takes anywhere from 5 to 7 minutes so be patient. We don’t want to burn the butter!
Step 3: White foam
The bubbles start out clear and then turn white. This is the milk solids separating from the fat.
Step 4: Brown specks
Continue cooking until you start to see speckles of brown form at the bottom of the pan. These are the browned milk solids. Once you notice a nutty aroma, remove from the heat. Pour into a separate heat proof bowl.
For extended instructions, see my blog post How to Brown Butter.
Expert tips for the best banana bread.
Don’t reduce the sugar
Sugar plays an important role in the rise, structure and texture of banana bread. The overall recipe is not very sweet.
Do not over-bake
I like to take my banana bread out of the oven 10 minutes sooner than traditional recipes. This is because I find that it’s very easy to over-bake and dry out the banana bread.
Measure flour the right way
Extra flour yields an extra dry banana bread. Use a scale to weigh the flour so you don’t end up with an overly dry and crumbly bread. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. This prevents overpacking the measuring cups.
Do not over-mix the batter
The more you stir, the more gluten you form and it results in a tough, rubbery crumb.
Important notes.
This recipe makes one hefty banana loaf with plenty to share. But for those that would like to prep and freeze, I suggest using two separate bowls for each batch and here is why:
Consistency
When you double all the ingredients in the same bowl, it will be challenging to maintain consistency and will result in uneven distribution of ingredients.
Avoid over-mixing
You do not want to over-mix. Over-mixing the batter will lead to dense bread. This is a baking no-no. Gluten formation occurs with mixing. When too much gluten formation occurs before baking, you can end up with a dense, not fully risen, chewy banana bread instead of the soft and chewy texture we all hope for.
Leavening agents
Leavening agents like baking soda and baking powder may not react the same way in a larger batch and potentially affect the bread’s rise and texture. We want to avoid this.
Variation to classic banana bread.
There are many variations you can try with banana bread. Here are a few of my favorite suggestions:
- Make a streusel topping
- Sprinkle cinnamon sugar over the loaf before baking
- Mix in chocolate chips or chopped nuts
- Use chopped dried fruit like apricots or dates
- Swirl in melted peanut butter
- Slice a banana in half, place in the center of the loaf and sprinkle with sugar right before baking
How to store leftovers.
Store at room temperature
Fresh banana bread stores well on the counter at room temperature for 2-3 days. The environment in the refrigerator tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. It may last longer than 3 days but for optimal freshness, it is best enjoyed fresh and sooner.
Store in the freezer
Once the loaf is fully cooled, slice to your desired thickness, tightly wrap with a layer plastic wrap, then a layer of parchment paper and place in a freezer bag. Store up to 2 months in the freezer. Microwave at 10 second intervals.
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Brown Butter Banana Bread
Ingredients
- 2 cups all-purpose flour fluffed, spooned and leveled
- 3 ripe bananas
- 2 large eggs room temperature
- 3/4 cup granulated white sugar
- 1/2 cup unsalted butter melted and browned
- 3 Tablespoons sour cream or Greek yogurt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 Tablespoon softened butter for baking
Instructions
- Preheat the oven to 350°F / 176°C. Prepare a loaf pan lined with parchment paper. Let any excess parchment paper fall over the sides.
- Brown the butter and set aside to slightly cool. How to brown butter: To a small pan or skillet, melt the butter over medium-low heat. Preferably use a light colored pan so you can see the brown butter better as it cooks. It can burn easily. Stir frequently and watch carefully as the butter starts to slowly simmer, then bubble and finally a soft foam on the top layer. You’ll notice the colors changing from yellow to golden yellow to toasted brown with specks. Those brown specks are the butter’s milk solids caramelizing. We want this! We need this! Continue stirring to ensure the milk solids are evenly golden and toasted. This process takes about 5-7 minutes. Once it resembles the color of graham crackers, remove off the heat and proceed with the directions. See extended directions on How to Brown Butter here: https://bakecookrepeat.com/recipe/how-to-brown-butter/1/2 cup unsalted butter
- In a large mixing bowl, add the browned butter and sugar. Whisk together until the sugar is dissolved, then add the eggs, sour cream and vanilla extract. Whisk until all the ingredients are shiny and smooth. Then, add smashed bananas or use a fork to smash the bananas in the same bowl. Whisk again until combined.Note: Do not reduce the sugar quantity. It plays an important role in the rise and structure of the bread. This recipe uses less than the typical banana bread recipe. It is not very sweet to begin with!Note: Room temperature eggs are an important part of baking. If the eggs are not room temperature, place them in bowl with WARM water for 5 minutes. Replace the water until eggs are no longer cold.3 ripe bananas, 2 large eggs, 3 Tablespoons sour cream or Greek yogurt, 1 teaspoon vanilla extract, 3/4 cup granulated white sugar
- In a separate bowl, sift together the flour, baking soda, cinnamon and sea salt. Note: I highly recommend to weigh your dry and wet ingredients for best accuracy. Toggle between the US Customary and Metric tab in the ingredients section. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post.2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon sea salt, 1/4 teaspoon ground cinnamon
- Fold in the dry ingredients, half at a time - until no more flour is visible. Do not over-mix. In this step, you may include up to 3/4 cup of your favorite add-ins like walnuts or chocolate chips. Pour the batter into the prepared loaf pan. Place thin slivers of butter on the top center of the loaf before baking. Don't skip this step!Note: The way the butter melts during baking creates the iconic, beloved center crack we all know and love! It also adds richness to a typically, plain crust.1 Tablespoon softened butter
- Bake at 350°F / 176°C for 50-53 minutes until the exterior is caramelized in color and peaks of the yellow cake are exposed from the cracks. As the banana bread cools in the pan, it will continue to bake. Do not over-bake.
- Remove from the oven. Brush the tops with butter! Leave the banana bread in the tin for at least 10 minutes for the loaf to hold its shape. Then, transfer to a wire rack to cool. This helps prevent a soggy bottom from forming as the moisture is released. Cooled off banana bread tastes WAY better than hot banana bread. Be patient!Note: Turning the loaf on its side to cool, instead of traditionally on its bottom, is a trick I learned that prevents the loaf from sinking due to the heaviness of the loaf. A wire rack also prevents a soggy bottom from forming as the moisture is released.
Notes
- Allow the banana bread enough time to cool before slicing. Some bread tastes amazing hot - this is not one of them. Banana bread tastes better as it cools. Trust me!
- I highly recommend to weigh your dry and wet ingredients for best accuracy. Measuring flour the accurate way is important for baking recipes. See How to Measure Flour blog post.
- Need help browning butter? See How to Brown Butter blog post.
- This recipe makes one hefty banana loaf with plenty to share. But for those that would like to prep and freeze, I suggest using two separate bowls for each batch. Over-mixing the batter will lead to dense bread. This is a baking no-no. Leavening agents like baking soda and baking powder may not react the same way in a larger batch and potentially affect the bread's rise and texture. We want to avoid this. For a more detailed explanation, read more in this recipes blog post.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Best banana bread I’ve ever had! It’s so soft and not dry at all! Planning on adding chocolate chips next time I make it
Yay! Thank you so much, Esti! 🙂
Love this banana bread!
Thanks, Naomi! We do too. 😉
I’ve tried many banana bread recipes, but this one exceeds them all. I’ve made this multiple times, including 3 times just this last weekend; it was . Everyone who’s had it said it’s the best they’ve had. The brown butter just makes it all so much better.
Thanks so much, Naomi! It’s our favorite recipe too, especially with the brown butter. 🙂
This recipe is so cozy! I absolutely love banana bread and this was so easy to make. The brown butter took it to the next level!
Thank you, Dae! Brown butter makes everything better. 😉
I made this today and it was absolutely delicious. I’ve had other banana bread recipes where too much liquid was added and they fell in the middle while baking, but not this one! Full of flavor and easy to make!
Hi Jonelle, thanks so much! I love reading comments like this one. Happy baking!
Thank you Jonelle! 🙂
Absolutely obsessed with this bread! Try this recipe at your own risk. It my favorite banana bread recipe of all time! Bravo!
Hi Alina, I’m glad you’re enjoying our banana bread. It’s the brown butter, isn’t it? 🙂
Moist. Delicious. Flavorful. Need I say more? It’s definitely not your typical banana bread recipe.
Well, this comment made us smile. 🙂
The brown butter elevates this recipe to bakery flavor! So moist and flavorful. Our go to recipe.
I’m happy to hear you’re enjoying it as much as we are!
Thank you, Debbie! So happy to hear this. 🙂