The Best Brown Butter Banana Bread Recipe: Moist, Flavorful, and Easy to Make!
If you’re searching for a banana bread recipe that transcends the ordinary, one that promises an unforgettable taste and texture, then your quest ends here. Don’t skip this incredible brown butter banana bread recipe! It’s not just banana bread; it’s a culinary experience that will elevate your baking to a whole new level.
Having baked countless loaves of banana bread in a professional bakery setting, I can confidently say that none compared to this exceptional version. My secret weapon, a technique I perfected after making tray after tray of browned butter rice krispie treats, is the magical addition of brown butter. It infuses the bread with an unparalleled nutty, caramelized depth that makes everyone think you’ve pulled off something incredibly fancy. The best part? It’s surprisingly easy to achieve!
This brown butter banana bread is the epitome of moist, tender, and utterly delicious. Every bite is packed with that distinctive brown butter flavor, beautifully complemented by a silky brown butter glaze drizzled generously on top. Forget complicated steps or a mountain of dishes. This is a simple, one-bowl recipe that requires just a few ripe bananas and about an hour of your time, separating you from your new favorite loaf. Get ready to impress yourself and everyone lucky enough to try a slice!
Why Brown Butter is a Game-Changer for Banana Bread
Brown butter, or beurre noisette, is more than just melted butter. It’s butter that has been gently cooked until its milk solids caramelize and turn a beautiful amber color, releasing an incredible nutty aroma. This simple transformation adds an extraordinary depth of flavor that ordinary melted butter simply can’t replicate. When incorporated into banana bread, it imparts a complex, toasted, and slightly sweet undertone that complements the natural sweetness of ripe bananas perfectly. It’s this nutty, almost toffee-like note that truly elevates this recipe from good to absolutely phenomenal, making every slice taste gourmet.
If you’re ready to go down my brown butter rabbit hole, try my snickerdoodles with brown butter next. They’re soft, chewy, super cozy, and way more flavorful than the classic!
The Art of Choosing and Using Ripe Bananas
The secret to truly moist and flavorful banana bread starts with your bananas. Don’t be afraid of those speckled, brown-spotted bananas sitting on your counter – they’re your best friends for this recipe! As bananas ripen, their starches convert into sugars, intensifying their sweetness and making them softer and easier to mash. This extra sweetness and moisture are crucial for achieving that perfectly moist crumb and rich banana flavor in your bread. Aim for bananas that are heavily spotted with brown but not completely black and mushy. If your bananas aren’t quite ripe enough, you can speed up the process by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes, until their skins turn black and they are soft.
The Baking Process: Step-by-Step Perfection
Creating this irresistible brown butter banana bread is simpler than you might think. Follow these detailed steps to ensure a flawless loaf every time. Find the full list of ingredients, precise measurements, and complete instructions in the recipe card below!
1
Brown the butter.
This crucial first step unlocks the deep, nutty flavor that sets this banana bread apart. If this is your first time making brown butter, my detailed guide on how to brown butter will be your best friend! The goal is to cook the butter in a light-colored pan (so you can monitor the color change) until the milk solids separate, sink to the bottom, and turn a beautiful amber brown, releasing a fragrant, nutty aroma. Be careful not to burn it! Immediately scrape the browned butter into a heatproof bowl, remembering to reserve 3 tablespoons for the delicious glaze. The rest of the butter should be allowed to cool slightly before mixing into the batter; it should be warm, but not scalding hot.
2
Combine mashed ripe bananas and sugar, then the rest of the wet ingredients.
This is a pastry school trick that makes a real difference! By mixing the mashed ripe bananas with the sugars (both brown and granulated) first, you allow the sugar crystals to begin breaking down the banana fibers. This not only extracts more moisture, resulting in a super moist banana bread, but also ensures an incredibly even and pervasive banana flavor throughout your loaf. After giving that a good whisk, incorporate the remaining wet ingredients: room temperature eggs, sour cream (for extra moisture and tenderness), vanilla extract, and your glorious brown butter. Ensure everything is well combined and smooth.
If you haven’t tried brown butter in cinnamon rolls yet, you’re in for a treat. It adds this rich, nutty flavor that makes them taste like they came straight from a fancy bakery, but they’re homemade!
3
Combine the wet and dry ingredients.
In a separate bowl, whisk together your dry ingredients: all-purpose flour (remember to measure it properly, ideally by weight or with the spoon-and-level method!), baking soda, fine sea salt, and ground cinnamon. This ensures an even distribution of leavening and seasoning. Then, gently add the dry ingredients to the wet mixture. Stir *just* until the flour disappears and no dry streaks remain. Overmixing is the ultimate enemy of tender banana bread, as it develops the gluten too much, leading to a tough and dense texture. A few lumps are perfectly fine!
4
Pour the batter into a loaf pan and bake!
Transfer your perfectly mixed batter into a prepared 9×5 metal loaf pan (lined with parchment paper for easy removal). For that classic split top, gently drag a butter knife through the center of the batter in a straight line before baking. This encourages the loaf to split beautifully as it rises. Bake until golden brown, testing for doneness by inserting a toothpick or skewer into the center. It should come out clean or with a few moist crumbs clinging to it – raw batter is a definite no-go. The split on top is also a good indicator that your bread is ready!
5
Make the brown butter glaze.
While your banana bread cools, prepare the decadent brown butter glaze. This simple addition truly completes the experience. Take the 3 tablespoons of brown butter you wisely reserved earlier, and if it has solidified, gently warm it until liquid again. Whisk it together with powdered sugar, a touch of vanilla, and just enough whole milk to achieve a pourable consistency that isn’t too runny. It should be thick enough to cling to the bread beautifully, creating a sweet, nutty, and slightly firm topping.
6
Cover the banana bread with the glaze and enjoy!
Once your banana bread has completely cooled (this is important, as a warm loaf will cause the glaze to melt right off), drizzle the prepared brown butter glaze evenly over the top. Allow the glaze to set for about 15-20 minutes until it firms up slightly. Then, grab a serrated knife, cut into generous slices, and prepare to dig into the most delicious brown butter banana bread you’ve ever tasted! The combination of the moist bread and the rich, nutty glaze is truly divine.
If you’ve never added brown butter to pie filling before, this is your sign. My brown butter strawberry peach pie is sweet and jammy, and the brown butter gives it this rich, caramelized flavor that makes it totally next level.
Tips for Banana Bread Success
Achieving the perfect loaf of brown butter banana bread is within reach with these helpful tips:
- Don’t Overmix: As mentioned, overmixing develops gluten, leading to a tough bread. Mix dry and wet ingredients until just combined.
- Room Temperature Ingredients: Eggs and sour cream at room temperature emulsify better with the other ingredients, creating a smoother, more uniform batter and a more tender crumb.
- Accurate Flour Measurement: Flour is often the culprit for dry baked goods. Use a kitchen scale for precise measurement (1 cup all-purpose flour is typically 120-130 grams). If you don’t have a scale, use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a straight edge, rather than scooping directly from the bag.
- Proper Pan Preparation: Lining your loaf pan with parchment paper that hangs over the sides creates “handles” that make removing the finished loaf incredibly easy.
- Cool Completely Before Glazing: Patience is key! Glazing a warm loaf will result in a messy, melted glaze. Wait until the bread is fully cool for a beautiful, set topping.
Serving Suggestions for Your Delicious Loaf
This brown butter banana bread is incredibly versatile and can be enjoyed in many ways. It makes a fantastic breakfast treat with a cup of coffee or tea, a delightful afternoon snack, or even a simple yet elegant dessert. Serve it as is, or consider pairing it with a scoop of vanilla bean ice cream for an extra special indulgence. You can also sprinkle a pinch of flaky sea salt on top of the glaze right after drizzling for a sophisticated sweet and salty kick that perfectly complements the nutty brown butter flavor.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Banana Bread with Brown Butter Glaze
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Equipment
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9×5 metal loaf pan
Ingredients
Banana Bread Batter
- 12 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana, about 3-4 bananas
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
Brown Butter Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved melted brown butter, from above
- 2 tablespoons whole milk
- 1/4 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F/ Line a metal 9×5 loaf pan with parchment paper to hang over both sides.
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Cook the butter in a stainless steel pan until it smells nutty and has amber-colored milk solids. Immediately scrape the browned butter into a heatproof bowl, reserving 3 tablespoons for the glaze. Chill the remaining brown butter in the freezer while measuring the other ingredients (aim for warm but not scalding hot butter for the batter).12 tablespoons (168 g) unsalted butter
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Whisk together the flour, baking soda, salt, and cinnamon. Set aside.1 1/2 cups (195 g) all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 3/4 teaspoon ground cinnamon
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Whisk together the mashed banana, brown sugar, and granulated sugar. Then whisk in the eggs, sour cream, vanilla extract, and brown butter.1 1/2 cups (360 g) mashed ripe banana, 1/2 cup (100 g) light or dark brown sugar, 1/4 cup (50 g) granulated sugar, 2 (100 g) large eggs, 1/3 cup (80 g) sour cream, 1 tablespoon vanilla extract
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Whisk the dry ingredients into the wet ingredients until just combined.
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Pour the batter into the prepared loaf pan and drag a butter knife through the center in a straight line. Bake for 50-60 minutes, or until a skewer inserted into the center comes out covered in a few moist crumbs.
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Let the pan cool on a wire cooling rack for 20 minutes, then lift the parchment to remove it from the pan. Let it continue cooling completely on the rack while you make the glaze.
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Whisk together the powdered sugar, reserved brown butter (if it has solidified, gently warm it in the microwave for 10-20 seconds until liquid), milk, and vanilla extract until smooth.1 cup (120 g) powdered sugar, 3 tablespoons (35 g) reserved melted brown butter, 2 tablespoons whole milk, 1/4 teaspoons vanilla extract
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Once completely cool, pour the brown butter glaze over the loaf. Let the glaze set for 15-20 minutes, then cut into 9-10 slices with a serrated knife. Enjoy!
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You can add 1/2 cup of chocolate chips or chopped nuts to the batter before baking if desired! Store leftover slices in an airtight container for up to 1 week in the fridge. If stored at room temperature, the glaze will start to melt after 1-2 days which is why I recommend storing it in the fridge. To freeze, wrap each slice in plastic wrap then store them in an airtight container in the freezer for up to 1 month.
Video
Notes
Use ripe bananas. Aim for them to be brown and spotted, but not black and mushy.
Make the brown butter head of time.You can make it up to 5 days in advance and store it in the fridge. When you are ready to use it, gently warm it in the microwave for 30-60 seconds until melted.
Storage: To keep the banana loaf soft and moist, store it in the fridge, tightly wrapped in plastic wrap, for up to one week. After one to two days, the glaze will melt at room temperature.
Freezing: It can be frozen whole or in slices. Wrap the whole loaf or the individual slices in plastic wrap and store them in an airtight container in the freezer for up to one month. Defrost in the fridge before serving!
Calories: 350kcal |
Carbohydrates: 48g |
Protein: 4g |
Fat: 16g |
Saturated Fat: 10g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 74mg |
Sodium: 306mg |
Potassium: 149mg |
Fiber: 1g |
Sugar: 31g |
Vitamin A: 535IU |
Vitamin C: 2mg |
Calcium: 35mg |
Iron: 1mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Frequently Asked Questions (FAQ)
- Can I use frozen bananas for this recipe?
- Absolutely! Frozen ripe bananas are excellent for banana bread. Thaw them completely first, then drain any excess liquid before mashing. The texture might be a bit softer, but the flavor will be just as intense.
- How do I quickly ripen bananas?
- If your bananas aren’t ripe enough, place them on a baking sheet and bake at 300°F (150°C) for 15-30 minutes, or until the skins are completely black and the bananas are soft. Let them cool before using.
- Can I add mix-ins to the banana bread?
- Yes! This recipe is wonderful with additions like 1/2 cup of chocolate chips (milk, dark, or white), chopped walnuts or pecans, or even shredded coconut. Fold them in gently with the dry ingredients.
- What if my brown butter solidifies while waiting for the bread to cool?
- No problem! Simply place the measuring cup or bowl with the reserved brown butter in the microwave for 10-20 seconds, or until it’s liquid again. Make sure it’s smooth before mixing it into the glaze ingredients.
- How can I tell if my banana bread is fully baked?
- Besides the golden-brown color and the split on top, insert a wooden skewer or toothpick into the very center of the loaf. It should come out with just a few moist crumbs attached, but no wet batter.
Final Thoughts: Your New Favorite Banana Bread Awaits!
This brown butter banana bread recipe is more than just a treat; it’s a testament to how simple ingredients, elevated by a single, magical technique, can create something truly extraordinary. The combination of rich, nutty brown butter with sweet, ripe bananas results in a loaf that is incredibly moist, tender, and bursting with complex flavors. It’s perfect for sharing, but so delicious, you might just want to keep it all to yourself!
So, gather your overripe bananas, embrace the irresistible aroma of browning butter, and get ready to bake a loaf that will undoubtedly become a staple in your kitchen. Enjoy the process, savor every bite, and delight in the compliments that are sure to come your way!