Brown Butter Banana Bread

Name: Brown Butter Banana Bread
Prep time: 20 min
Cook time: 55 min
Ingredients: 1 stick (1/2 cup salted butter); 3 medium ripe bananas; 3 eggs - room temperature; 1 cup granulated sugar; 2 tsp vanilla extract; 2 cups all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt

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By:

Madeline

Updated: October 1, 2024

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Make a perfectly rich and moist loaf of banana bread with this Brown Butter Banana Bread recipe. It is a classic banana bread recipe that is elevated by the flavor of salted brown butter.

A loaf of brown butter banana bread on a cutting board with slices of the bread next to the loaf

Weeknight-easy

Beginner-friendly

You’ll Learn: Why serving cold is recommended

Worth It: It has a satisfying, deep flavor

Bonus: Flexible toppings and serving ideas to keep it interesting

Why You’ll Love This Recipe

Rich brown butter taste – the salted brown butter is really what gives this loaf of banana bread its amazing flavor. It is richer than a standard banana bread thanks to the golden flecks of toasted butter. After the loaf is chilled, the rich buttery flavor is even stronger.
Fluffy and moist – this loaf is nicely balanced between the dense chew you know and love from banana bread and the fluffy rise of a quick bread. When you first take a bite you will notice that it is soft and fluffy and then as you chew you get that sweet, dense banana bread texture.
Customizable – this is a very classic and standard banana bread recipe. You can add ingredients to alter the flavor. Add mix ins like nuts, spices or change up the type of sugar to enhance and change the recipe.

side view of a loaf of brown butter banana bread cut in half to show the inside

Serving Suggestions

I like to toast a thick slice of this bread in a skillet in butter. The edges get crispy and caramelized while the inside stays soft and moist.

Add toppings to the warm banana bread like some creamy peanut butter and banana slices or some greek yogurt for extra protein. It is wonderful as a sweet addition to a breakfast spread or as an afternoon snack.

I like to make an Elvis inspired toast with the banana bread as a base topped with peanut butter and a few slices of crispy bacon.

If you like quick bread recipes, try this lemon blueberry bread or strawberry pound cake. For your next brown butter recipe, make these brown butter rice krispies.

Recipe variations

This brown butter banana bread recipe makes a classic loaf with a little extra flare. Add even more flavor with mix ins like mini chocolate chips, chopped walnuts or chopped pecans. Fold the mix ins into the batter after the flour mixture.

This is already the best banana bread recipe, but chocolate chips or chopped chocolate add even more sweetness and depth of flavor. Stir in a teaspoon ground cinnamon or a teaspoon ground nutmeg to the batter for a bit of spice.

Ingredients

Salted butter – salted brown butter is what elevates this from a basic banana bread recipe to one with depth of flavor. You can use unsalted butter instead, but be sure to add an extra 1/2 teaspoon salt to the batter
Ripe bananas – the riper the bananas, the sweeter the banana bread. I like to wait until my bananas have lots of brown spots before I make the bread.
Large eggs – three eggs give this bread lift, rise and spring. Use room temperature eggs to mix with the browned butter.
Granulated sugar – I like to use plain granulated sugar, but you can use coconut sugar or brown sugar instead. Brown sugar will result in a darker, denser banana bread.
Vanilla extract – a few teaspoons of vanilla extract or vanilla bean paste are an essential addition to the batter.
All purpose flour – to make this recipe gluten free, use a 1 to 1 gluten free flour blend in place of all purpose flour.
Baking soda and baking powder – the blend of both rising agents give this fluffy quick bread its rise and lift.
Kosher salt – an extra sprinkle of salt brings out the flavor of the ripe bananas and browned butter.

A picture of brown butter in a sauce pan next to a picture of mashed bananas in a large mixing bowl

How To Make

step 1: Brown butter and Cool

To begin, prepare the brown butter. Place a stick of salted butter in a small saucepan and melt butter over medium low heat. Allow the butter to melt completely. The milk solids will separate from the liquid butter and toast on the bottom of the pot.

Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small golden brown flecks at the bottom of the pan and smell a nutty aroma. Then, immediately remove from heat (Image 1).

Allow the brown butter to cool slightly. You want it to still be liquid but not hot to the touch. I like to place it in the fridge for about 10 minutes. In the meantime, preheat the oven to 350F and grease or line a loaf pan with parchment paper.

A picture of wet ingredients for banana bread in a mixing bowl next to a picture of the ingredients mixed together

step 2: Mash bananas and Mix Wet Ingredients

Then, peel the bananas and place in a large mixing bowl. Mash bananas with a potato masher or the back of a fork (Image 2).

Next, add the eggs, sugar, vanilla extract and cooled brown butter to the bowl with the mashed bananas (Image 3). Whisk the banana mixture all together until evenly combined (Image 4).

A picture of flour in a mixing bowl for banana bread next to a picture of banana bread batter in a loaf pan

step 3: Fold in dry ingredients and Bake

In a separate bowl mix together the all purpose flour, baking soda, baking powder and salt. Pour into the large bowl with the wet ingredients (Image 5).

Fold the dry ingredients into wet with a flat spatula. Mix until the flour is just mixed in. Be careful not to overmix because that can result in a tough banana bread.

Pour batter into a prepared loaf pan (Image 6). Bake at 350F for 52-55 minutes. To check for doneness insert a toothpick into the center of the loaf and if the toothpick comes out clean the banana bread is done.

Allow to cool completely before slicing. I like to transfer the loaf to a wire rack. This is key for a moist banana bread. Store in the fridge and serve chilled for an extra rich and buttery taste!

Above view of slices of banana bread on small plates next to a bowl of flakey sea salt and a bowl of butter

storage, reheating and freezing

Allow the banana bread to cool completely before slicing. Wrap tightly in plastic wrap and store in the fridge for up to 5 days. I like to reheat slices individually in a skillet with butter or in the toaster oven.

Freeze the loaf whole or as slices. Wrap tightly and then place in a freezer safe airtight container. Keep frozen for up to 3 months. Thaw each slice individually or all at once.

Check out these other Banana Bread Recipes

If you’re looking for a healthier option, try this High Protein Banana Bread that has 9 grams of protein per slice!

Keep reading to find the full recipe for these healthy, simple and delicious cookies! If you make them, please let me know in the comments or on Instagram.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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