Brown Butter Banana Bread Recipe
Brown butter banana bread elevates a classic with its tender texture and hints of nutty, caramel flavor, making it a delicious favorite!
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Bread
Cuisine: American
Servings: 8
- 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
Preheat the oven to 325°F. Line a 9x5 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.
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 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.
Store cooled bread in an airtight container for 3-4 days at room temperature or in the fridge 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.
Calories: 373kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 330mg | Potassium: 272mg | Fiber: 2g | Sugar: 31g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg