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Brown Butter Banana Bread

This Brown Butter Banana Bread is a must-bake! The rich, nutty flavor of brown butter perfectly complements sweet, ripe bananas for an irresistible treat.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 8 servings

Ingredients

  • 14 tablespoons Unsalted butter for browning and adding richness
  • 1 cup Granulated sugar to sweeten the bread
  • 2 cups All-purpose flour for the structure of the bread
  • 1 teaspoon Baking powder to help the bread rise
  • 1 teaspoon Baking soda for leavening
  • 1 teaspoon Fine sea salt to enhance flavors
  • 1 teaspoon Ground nutmeg for a hint of warmth
  • 3 large Eggs to bind the ingredients
  • 2 teaspoons Pure vanilla extract for a lovely aroma
  • 4 Ripe bananas mashed (about 2 cups)
  • ½ cup Light or dark brown sugar for added richness
  • 1 teaspoon Cinnamon for extra warmth and flavor
  • 2 tablespoons Room temperature unsalted butter for greasing the pan

Instructions

  • Begin by placing 14 tablespoons of unsalted butter in a medium saucepan over medium heat. Allow it to melt, stirring often. After a few minutes, the butter will start to foam, then turn golden brown and develop a nutty aroma. Remove it from heat and let it cool slightly.
  • Preheat your oven to 350°F (175°C). Grease your loaf pan with 2 tablespoons of room temperature butter, ensuring it’s well coated.
  • In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of fine sea salt, and 1 teaspoon of ground nutmeg. Set aside.
  • In another bowl, combine the browned butter (make sure it’s cooled but still liquid), 1 cup of granulated sugar, and ½ cup of light or dark brown sugar. Mix well until combined. Add in 3 large eggs, 2 teaspoons of pure vanilla extract, and the 4 mashed bananas. Stir until the mixture is smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Sprinkle 1 teaspoon of cinnamon into the batter and fold it in gently. This adds a lovely warmth to the bread.
  • Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it onto a cooling rack to cool completely before slicing.

Equipment

  • Medium Saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Loaf Pan
  • Cooling rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer freshness, wrap in plastic wrap and refrigerate for up to a week.
  • Freeze individual slices wrapped in plastic wrap in a freezer bag for up to 3 months.