Banana Bread with Browned Butter
If you’ve never had banana bread made with browned butter, you’re in for a real treat. The brown butter banana bread takes a simple, humble classic and adds this rich, nutty depth that makes it taste like something you’d get from a fancy bakery. And the best part? It’s still super easy to make right in your own kitchen.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I always seem to have a few spotty bananas sitting on the counter, begging to be baked into something sweet. This version is my go-to when I want banana bread with a little extra flair. The browned butter really sets it apart, and every time I make it, folks ask for the recipe. Plus, my kids never turn down a warm slice slathered with butter!
If you’re in a banana bread mood, check out my Cinnamon Crunch Banana Bread, Cranberry Walnut Banana Bread, or my Condensed Milk Banana Bread too!
Why You’ll Love This Recipe
- Browned Butter Flavor: Adds a warm, nutty, caramel-like flavor that totally transforms the loaf.
- One Bowl Simplicity: Minimal dishes and easy clean-up.
- Perfect Texture: Moist, tender, and just the right crumb.
- Great for Overripe Bananas: A perfect way to use up those speckled bananas on your counter.
Ingredients
Banana Bread with Browned Butter
Equipment
- 9×5 inch loaf pan
- mixing bowls
- whisk
- small saucepan
- spatula or wooden spoon
- Parchment paper, optional
Ingredients
- ½ cup (unsalted butter
- 3 ripe bananas mashed
- ¾ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring often, until golden brown with a nutty aroma (about 4–5 minutes). Remove from heat and let cool slightly.
- In a large bowl, whisk together the mashed bananas, brown sugar, eggs, and vanilla. Slowly whisk in the browned butter.
- In a separate bowl, mix the flour, baking soda, salt, and cinnamon (if using). Add to the wet ingredients and stir just until combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip browning the butter—it makes all the difference!
- Use very ripe bananas for the best flavor and sweetness.
- Grease the pan well or use parchment for easy removal.
- Let the bread cool before slicing for clean cuts.
Storage
- Storage: Keep at room temp in an airtight container up to 3 days.
- Reheating: Warm slices in the microwave for about 15 seconds.
- Freezing: Wrap tightly and freeze for up to 3 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Let the browned butter cool slightly before mixing so it doesn’t scramble your eggs.
- Don’t overmix once you add the dry ingredients, just stir until combined.
- Use parchment paper to make it easy to lift the bread out of the pan.
- Want to mix things up? Add chocolate chips, chopped nuts, or a swirl of peanut butter.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just thaw and drain them first so they don’t make the batter too wet.
The top will be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Absolutely. Just divide the batter into muffin tins and bake for 18–20 minutes.
More Banana Recipes You May Love
