Brown Butter Banana Bread
January 2, 2024
Brown Butter meets Banana Bread.
The traditional flavors of classic banana bread we all know and love but better. This brown butter banana bread 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.
Table of Contents
Why you'll love my recipe.
Rich and nutty
Brown butter adds depth of taste, enhancing the overall flavors of the classic banana bread profile.
Natural sweetness
Ripe bananas provide natural sweetness, reducing the need for excessive added sugars. My recipe uses only 3/4 cup of sugar, which is far less than most recipes on the internet. Sugar contributes to the level of rise in the banana bread loaf. Any significant changes to my recipes and your results will vary.
Versatility
It can be enjoyed for breakfast, as a snack or dessert.
Nostalgia
Banana bread, in general, brings up feelings of nostalgia and comfort for many. We all need recipes like that in our rotation.
An overview of 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.
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.
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!
White foam
The bubbles start out clear and then turn white. This is the milk solids separating from the fat.
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.
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)
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. It’s the perfect balance of flavors. Any significant adaptations and results will vary.
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. The bread continues to bake as it cools. This way, you’re left with moist banana bread EVERY SINGLE TIME.
Measure flour the right way
Extra flour yields an extra dry banana bread. I prefer and recommend weighing dry ingredients, especially with baking but you can also use the “fluff and scoop” method. Using a fork, lightly fluff the flour in its container. Use a spoon to scoop the flour into the measuring cup, piling it slightly over the top. Do not pack it in. Gently run the straight edge of a knife over the rim of the cup to level the flour, sweeping the excess back into the original container or flour bag.
Do not over-mix the batter
Do not over-mix the flour into the wet ingredients. The more you stir, the more gluten you form and it results in a tough, rubbery crumb. Mix the dry ingredients with the wet until the flour is no longer visible.
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
For maximum consistency of an even distribution of baking ingredients such as flour, baking soda and spices. 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. And unless you weight each loaf after dividing the batter, you risk uneven baking.
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 are all hoping 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
- 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 load 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. You may also freeze to extend the life of banana bread.
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.
Looking for other sweets?
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Brown Butter Banana Bread
Ingredients
- 2¼ cups all-purpose flour fluffed, spooned and leveled
- 3 ripe bananas
- 2 large eggs
- 1/2 cup unsalted butter melted and browned
- 3/4 cup granulated white sugar
- 1/4 cup full-fat sour cream
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 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.
- In a large mixing bowl, whisk together sugar and melted browned butter.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/3/4 cup granulated white sugar, 1/2 cup unsalted butter
- Then, add eggs, sour cream, vanilla extract. Whisk vigorously until glossy and smooth. Then, add bananas and smash using a fork. Whisk to combine.3 ripe bananas, 2 large eggs, 1/4 cup full-fat sour cream, 1 teaspoon vanilla extract
- Add flour, baking soda and salt. In this step, you may also add any of your favorite add-ins like walnuts or chocolate chips.2¼ cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon sea salt, 1/2 teaspoon ground cinnamon
- Whisk in the dry ingredients until no more flour is visible. Pour the batter into the prepared loaf pan. Place thin slivers of butter on the top center of the loaf before baking. The way the butter melts when baking creates the iconic, beloved center crack.1 Tablespoon softened butter
- Bake at 350°F / 176°C for 55 minutes until the exterior is caramelized in color and peaks of the yellow cake are exposed from the cracks.
- Brush the tops with butter. Leave the 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 as the moisture is released.
Notes
- 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 Disclaimer12 Comments
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Jonelle
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! -
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Alina
Absolutely obsessed with this bread! Try this recipe at your own risk. It my favorite banana bread recipe of all time! Bravo! -
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Julia
Moist. Delicious. Flavorful. Need I say more? It’s definitely not your typical banana bread recipe. -
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Debbie
The brown butter elevates this recipe to bakery flavor! So moist and flavorful. Our go to recipe. -
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!