Brown Butter Banana Bread

Jump to Recipe Print Recipe

Brown butter banana bread is the perfect way to level up a classic loaf of banana bread.

This recipe is incredibly easy to make, and thanks to the depth of flavor that both the brown butter and brown sugar add, the flavor is irresistible. Chocolate chunks or chips are a must, and if you love the texture of nuts (like we do), walnuts are optional. Happy Baking.

How To Make Brown Butter Banana Bread

1- Preheat & prep. Preheat the oven to 350°F. Spray a large loaf pan (should be at least 9 x 5″) with cooking spray and set aside.

2- Brown the butter. Using a small medium-sized saucepan, warm the butter over medium heat. Once the butter has completely melted, allow it to brown– butter will foam and sizzle as brown specks appear on the bottom of the pan. Stir occasionally and remove from heat to let slightly cool.

3- Make the batter. In a stand mixer or using a hand mixer in a large bowl, mix the bananas until they are completely mashed and nearly liquid (you should be able to pour them). Add the browned butter and brown sugar and mix until smooth. Add the remaining wet ingredients including the eggs, sour cream, and vanilla extract, and mix until smooth. Lastly, add all of the dry ingredients at once (flour, baking soda, salt) and mix until just combined, and then fold in the chocolate and nuts by hand.

4- Bake the brown butter banana bread. Pour the batter into the prepared pan, sprinkle the top with Turbinado sugar, and bake for 60-75 minutes. The bread is done when you can smell it, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

5- Devour the brown butter banana bread. Let the bread cool in the pan for 10 minutes, then release sides from pan with a knife if necessary, and invert onto a cooling rack. Let the banana bread cool completely (or just for a few minutes if you want a warm slice– we won’t judge you!). Slather with butter and enjoy.

MAKE NEXT: SALTED BROWNED BUTTER CHOCOLATE CHIP COOKIES

Print

Brown Butter Banana Bread

This leveled-up brown butter banana bread recipe is easy to make and has the best nutty, caramelly flavor.
Course Bread
Cuisine American
Keyword banana bread, brown butter, brown butter banana bread
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 servings

Equipment

  • 1 9×5" loaf pan

Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 4 large or 5 medium bananas
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 Tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chocolate chunks or chocolate chips
  • 1 cup chopped walnuts (optional)
  • 2 Tablespoons turbinado sugar

Instructions

  • Preheat the oven to 350 degrees. Spray a 9 x 5" loaf pan with cooking spray and set aside.
  • In a medium saucepan, brown the butter over medium heat, stirring occasionally with a spatula. Butter will foam and sizzle as brown specks appear on the bottom of the pan. When the aroma of the pan is nutty and the bottom of the pan is a toasty-brown color, remove from heat and let cool slightly.
  • Using a stand mixer or a large bowl with a hand mixer, mix bananas with whisk or paddle attachment until smooth and almost liquid-like. Add the brown butter and brown sugar and mix until combined. Add the eggs, sour cream, and vanilla extract and mix until combined. Add flour, salt, and baking soda and mix until just combined (it's okay if there are still a few streaks of flour). Add the chocolate and nuts if using, and mix by hand until just combined.
  • Scrape the batter into the prepared loaf pan and smooth the top until even. Sprinkle the top with the turbinado sugar and place pan in the oven. Bake for 60-75 minutes. The banana bread is done when a toothpick inserted in the middle comes out clean or with a few moist crumbs. If the toothpick is wet, bake for additional 5-minute increments until done.
  • Allow banana bread to cool in pan for 10 minutes, then release sides from pan with a knife if necessary, and invert onto cooling rack and let cool completely. Slice and slather with butter if desired.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 5 stars
    Just made this tonight and it’s amazingly delicious! I had to make it gluten free due to Celiac so I subbed the flour for King Arthur Flour’s Measure for Measure gf flour and it worked perfectly. This recipe is a keeper and I will definitely keep it on repeat.

  2. 5 stars
    Had the good fortune to taste this right out of the Female Foodie Kitchen last week. One of the best banana bread recipes I have ever eaten!