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A close-up of a sliced loaf of banana bread on a wooden board with a ripe banana in the background.
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Banana Bread with Browned Butter

This Brown Butter Banana Bread is a cozy twist on a classic. Browned butter adds a deep, nutty flavor that elevates the simple loaf into something truly special. Perfect for breakfast, snacking, or gifting!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 12 Slices
Calories: 215kcal
Author: Wendy

Equipment

  • 9x5 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 9x5-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.
    Overhead view of baking ingredients: a pan with melted butter, two eggs in a bowl, flour, brown sugar, vanilla extract, and three ripe bananas on a white surface.
  • In a large bowl, whisk together the mashed bananas, brown sugar, eggs, and vanilla. Slowly whisk in the browned butter.
    A glass bowl with mashed bananas and a fork, surrounded by ingredients including an egg, brown sugar, flour, and a melted mixture.
  • In a separate bowl, mix the flour, baking soda, salt, and cinnamon (if using). Add to the wet ingredients and stir just until combined.
    Top-down view of baking ingredients: two eggs, vanilla extract, brown sugar, flour with baking soda and cinnamon, a stick of butter, and three ripe bananas on a white surface.
  • Pour batter into the prepared loaf pan and smooth the top.
    A loaf pan lined with parchment paper filled with raw banana bread batter sits on a white surface next to a glass mixing bowl.
  • Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
    A freshly baked loaf of banana bread in a parchment-lined pan, with two ripe bananas placed behind it on a white surface.
  • 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.

Nutrition

Serving: 1Slice | Calories: 215kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 204mg | Potassium: 154mg | Fiber: 1g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg