This easy brown butter banana bread is absolutely mouthwatering. There’s nothing not to love, every slice features a soft and fluffy crumb, banana flavor, and rich, nutty notes. This recipe will become your new go-to recipe for indulgent baking.
I loveee the deep and nutty flavor that browning butter brings. Brown butter elevates this oh so simple banana bread into a bakery-worthy treat! Soft, nutty, buttery—the ultimate mmmm! Something tells me you’ll be making this on repeat, because this recipe can be whipped up in no time and also so easy to make. You’ll want it with morning’s hot coffee to start the day!
WHY YOU’LL LOVE THIS BROWN BUTTER BANANA BREAD
- Easy, simple, and can be whipped up in no time!
- Brown butter banana bread is a huge step up from your regular banana bread.
- The addition of brown butter to this banana bread will take this loaf from a good to an insanely bakery-worthy treat.
- It’s moist, rich, and perfectly sweet. Not too sweet, I promise!
- It’s perfect for a snack, dessert, or breakfast! Enjoy it with a cup of hot coffee to start the day.
INGREDIENTS NEEDED & NOTES
Banana – The riper the better! Choose overripe bananas with brown spots on the peel for natural sweetness and a stronger banana flavor.
Butter – I use European-style unsalted butter. This recipe uses about 110 of brown butter, so you’ll need 150g (1+1/3 sticks) of unsalted butter. Keep in mind that European-style butter has less water content, so if you’re using American-style butter you might need to add 1 to 2 tablespoons extra butter.
Egg – Eggs hold the banana bread together and also to enhance the texture. You’ll need some large eggs at room temperature. Set your eggs out of the fridge in advance so they combine nicely with the other ingredients.
Sugar – This recipe uses 2 types of sugar, granulated sugar and brown sugar. A combination of brown sugar and granulated sugar creates the perfect balance of moisture for the banana bread. You can use light brown sugar or dark brown sugar, both works perfectly.
Greek Yogurt – Use plain greek yogurt to give this banana bread a super moist texture. Alternatively, you can use full fat sour cream.
Flour – You’ll just need a regular all-purpose flour. No fancy flour needed.
Cinnamon – For extra flavor and warmth! You could also add a lil nutmeg or cardamom to the batter!
Vanilla Extract – Use a good quality vanilla extract or vanilla bean paste for the best flavor!
Salt – To balance the sweet flavor.
Leavening Agent – This recipe uses baking powder and baking soda.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 9Ă—5-inch loaf pan
- Mixing bowls
- Electric mixer or a whisk
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS
(Be sure to check the recipe card below for the full ingredients list & instructions)
- 150g (1+1/3 sticks) unsalted butter, browned
- 306g (1+1/3 cups, about medium banana) mashed banana
- 100g (1/2 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 2 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 180g (3/4 cup) greek yogurt
- 281g (2+1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
STEP 1 – Prepare the oven and loaf pan
Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper, and set aside. Let the excess hang over the sides to form a sling so you can easily lift the Banana Bread from the loaf pan.
STEP 2 – Brown your Butter
Add butter to a small light-colored saucepan and cook over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to crackle, foam, and sizzle around the edges. Make sure you keep stirring during this process, about 5 to 7 minutes.
After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. It will smell intensely buttery and nutty. Immediately transfer the butter to a bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool slightly for about 8 minutes.
STEP 3 – Make the Brown Butter Banana Bread Batter and Bake
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until well combined. Set aside.
In a large mixing bowl, mash the overripe banana with a fork until smooth. Add in the brown butter, granulated sugar, brown sugar, eggs, greek yogurt, and vanilla. Whisk until well combined for about 3 minutes. Gradually add in the dry ingredients (flour mixture) to the wet ingredients (banana mixture). mix until just combined and no more flour is visible. Do not over-mix the batter.
Pour the brown butter banana bread batter into the prepared loaf pan. Peel and cut 1 banana in half lengthwise, then place it on top of the batter cut side up.
Bake for about 60 minutes until golden brown on top or until a toothpick inserted in the center comes out clean and the loaf slightly pulls away from the edges of the pan. Cool the brown butter banana bread in the pan for about 15 minutes before removing it from the pan. Then continue cooling it on a wire rack until completely cooled.
TIPS FOR MAKING THE BEST BROWN BUTTER BANANA BREAD
- If you’re using measuring cups, make sure you spooned and leveled the flour. Please don’t scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
- Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.
- Wait until this brown butter banana bread cools completely before cutting into it. If it is warm, it will fall apart.
- Don’t over-mix the batter. When adding in the dry ingredients, only mix or fold the mixture until no more flour is visible.
- Whisk the wet ingredients well for 2-3 minutes, to bring more air into the batter.
- If the top of your banana bread is browning too quickly, loosely cover it with a piece of aluminum foil for the remaining baking time to prevent excessive browning.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS BROWN BUTTER BANANA BREAD
I highly recommend enjoying this Brown Butter Banana Bread warm, fresh from the oven, or on the same day you bake it. It has the best texture and flavor on the first day.
Store your leftovers in an airtight container or securely wrapped in plastic for up to 2 days at room temperature. If you’re in a hot or humid environment or aiming for an extended shelf life, I recommend refrigerating it.
You can also freeze the leftovers. Wrap each banana bread slice with plastic wrap and then place them in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.
Brown Butter Banana Bread
This easy brown butter banana bread is absolutely mouthwatering. There’s nothing not to love, every slice features a soft and fluffy crumb, banana flavor, and rich, nutty notes. This recipe will become your new go-to recipe for indulgent baking.
Ingredients
- 150g (1+1/3 sticks) unsalted butter, browned
- 306g (1+1/3 cups, about medium banana) mashed banana
- 100g (1/2 cup) granulated sugar
- 55g (1/4 cup) light brown sugar
- 2 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 180g (3/4 cup) greek yogurt
- 281g (2+1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
STEP 1 – Prepare the oven and loaf pan
Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper, and set aside. Let the excess hang over the sides to form a sling so you can easily lift the Banana Bread from the loaf pan.
STEP 2 - Brown your Butter
Add butter to a small light-colored saucepan and cook over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to crackle, foam, and sizzle around the edges. Make sure you keep stirring during this process, about 5 to 7 minutes.
After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. It will smell intensely buttery and nutty. Immediately transfer the butter to a bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool slightly for about 8 minutes.
STEP 3 - Make the Brown Butter Banana Bread Batter and Bake
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until well combined. Set aside.
In a large mixing bowl, mash the overripe banana with a fork until smooth. Add in the brown butter, granulated sugar, brown sugar, eggs, greek yogurt, and vanilla. Whisk until well combined for about 3 minutes. Gradually add in the dry ingredients (flour mixture) to the wet ingredients (banana mixture). mix until just combined and no more flour is visible. Do not over-mix the batter.
Pour the brown butter banana bread batter into the prepared loaf pan. Peel and cut 1 banana in half lengthwise, then place it on top of the batter cut side up.
Bake for about 60 minutes until golden brown on top or until a toothpick inserted in the center comes out clean and the loaf slightly pulls away from the edges of the pan. Cool the brown butter banana bread in the pan for about 15 minutes before removing it from the pan. Then continue cooling it on a wire rack until completely cooled.
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Happy Baking!
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