Who else LOVES banana bread?!
We eat a ton of bananas at our house, but we are never sad when we have some extra brown bananas, because that means we’re making bread! We have our favorite recipe, but this brown butter banana bread is something a little extra special. Browning the butter adds another layer of delicious, nutty, caramel flavor – like in our Brown Butter Chocolate Chip Cookies – it’s heaven.
As with all banana breads, this quick bread recipe doesn’t require yeast and is extra easy to whip up. The extra step of browning the butter adds just a couple of extra minutes to the process and is BEYOND worth the little bit of effort.
For more banana quick breads, try Chocolate Banana Bread, Moist Banana Bread Recipe, and Chocolate Chip Banana Bread.
Why we think you’ll love it:
- Brown butter flavor. The nutty notes of brown butter take classic banana bread to a whole new level of deliciousness.
- Quick & easy. It’s a “quick bread,” meaning no yeast, no waiting – just mix and bake for instant gratification!
- Perfectly moist texture. Ripe bananas ensure every slice is incredibly moist and tender.
Brown Butter Banana Bread Ingredients and Substitutions
- ½ cup butter – We use unsalted butter because the salt in salted butter could interfere with the browning process.
- 1 cup sugar – granulated
- 2 eggs – We use large eggs at room temperature.
- 1 teaspoon vanilla
- ¼ cup buttermilk – see How to make a buttermilk substitute
- 2 cups all-purpose flour – see How to Measure Flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 overripe bananas, mashed – see How to Ripen Bananas
- flaky sea salt (optional) – more optional ingredients include chopped nuts or mini chocolate chips
How to Make Brown Butter Banana Bread
- PREP. Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment, spray with cooking spray, and set aside.
- BROWN BUTTER. Add the butter to a saucepan and melt it over medium heat, whisking frequently. After the butter begins to foam, watch it carefully and continue whisking until it begins to brown. It will give off a nutty aroma. Immediately remove from heat and transfer to a mixing bowl or the bowl of a stand mixer to prevent burning.
- BATTER. Add the sugar to the bowl and mix until combined. Add the eggs, vanilla, and buttermilk to the sugar mixture. Stir until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. Sprinkle with the flaky sea salt.
- BAKE. Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Kristyn’s Recipe Tips
- We love the flavor contrast that the flaky sea salt adds to the sweet bread. Some other optional toppings include chopped nuts or chocolate chips.
- For the best texture, don’t overmix the batter after adding the dry ingredients and avoid overbaking.
- To make muffins, bake at 350°F for 20-25 minutes. To make mini loaves, bake at 350°F for about 35-40 minutes.
- A cracked top is very common when making quick bread. It happens when the top forms a crust before the center has finished expanding.
Brown Butter Banana Bread Recipe
Video
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup buttermilk
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 overripe bananas, mashed
- flaky sea salt, optional
Instructions
- Preheat the oven to 325°F. Line a 9×5 loaf pan with parchment, spray with cooking spray, and set aside.
- To brown the butter, add it to a saucepan and melt it over medium heat, whisking frequently. After the butter begins to foam, watch it carefully and continue whisking until the butter begins to brown. Immediately remove from heat and transfer to a mixing bowl or the bowl of a stand mixer to prevent burning.
- Add the sugar to the bowl and mix until combined. Add the eggs, vanilla, and buttermilk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and pour into the prepared loaf pan. Sprinkle with the flaky sea salt.
- Bake 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Notes
- We love the flavor contrast that the flaky sea salt adds to the sweet bread. Some other optional toppings include chopped nuts or choclate chips.
- For the best texture, don’t overmix the batter after adding the dry ingredients and avoid overbaking.
- To make muffins, bake at 350°F for 20-25 minutes. To make mini loaves, bake at 350°F for about 35-40 minutes.
- A cracked top is very common when making quick bread. It happens when the top forms a crust before the center has finished expanding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cooled bread in an airtight container for 3-4 days at room temperature or in the refrigerator for 5-7 days.
To freeze, wrap the cooled bread with plastic wrap, then place it in a large resealable plastic freezer bag or wrap again with aluminum foil. Freeze for 3-4 months. Thaw at room temperature before warming to your liking.
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