Brown Butter Banana Bread

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Tender and moist banana bread with rich nutty notes from brown butter, brown sugar and cinnamon. Add chocolate chips and/or nuts if you want or keep it unadorned. The crunchy course sugar on top is a non-negotiable!

This Brown Butter Banana Bread is my fave banana bread recipe and the only one I make on repeat. And yet! Yet I held off sharing it for years. Just like chocolate chip cookie recipes, I thought surely the internet has more than enough banana bread recipes.

Spoiler alert: I changed my mind lol.

Somehow I haven’t come across a recipe exactly like mine so I decided that it is too good to gate keep! It’s easy to make, wth no equipment required. The crumb is tender and moist, and the top delightfully crunchy thanks to course sugar magic.

🎥 Watch video for Brown Butter Banana Bread

But rather than trying to convince anyone that my recipe as “the best” or “the ultimate”, I’ll just leave it right here and hope you believe in me enough to give it a try!

If you do make it, I’d love if you rate the recipe and let me know what you think in the comments. Or if you have any questions about the recipe, drop that in comments too because I’m always happy to help!

Eat well and be well,

Sonia

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What you’ll need:

Ingredients for Brown Butter Banana Bread

• Super ripe bananas - you’ll want to use bananas that have a good amount of brown on the skin and are soft and ripe on the inside. If like me, you collect (peeled) ripe bananas in the freezer, defrost on the counter or overnight in the fridge to use in the recipe.

• Unsalted butter - we transform the butter into brown butter, which adds an incredible rich, nutty aroma and depth of flavour

• Light brown sugar - adds a butterscotch note

• All purpose flour

• Baking soda and baking powder - for leavening

• Vanilla extract

• Optional almond extract or hazelnut extract - adds a little extra something-something that I like

• Eggs

• Kosher salt - every sweet recipe should have salt to enhance and balance the flavours

• Course sugar topping - this adds the best crunchy textural contrast against the tender loaf. Don’t skip it! I am generous with the amount I sprinkle on but it doesn’t make the banana bread too sweet because the batter itself is intentionally moderately sweet with only 1/2 cup of added sugar for the whole loaf

• Optional add-ins:

  • Chocolate chips - use semi sweet or dark chocolate chips, depending on your preference. This is where I usually splurge on higher quality chocolate chips. Brands I like include Callebaut, Guittard, Lily’s, Enjoy Life and Valrhona. For this cookie, I used Callebaut 54.5% Dark Callets (chips) which I bought online in a large 2.5kg bag which is big but is overall a better deal.

  • Chopped nuts - pecans or walnuts go so well in this brown butter banana bread

Steps at a glance:

How to make Brown Butter Banana Bread (scroll down to recipe card for the full recipe)

• Melt and cook butter until it turns from light yellow to dark amber with flecks of toasted milk solids at the bottom. Transfer immediately into mixing bowl to cool

• Once brown butter is cooled, add light brown sugar. Whisk vigorously for 1 minute to aerate the mixture

• Add bananas and mash with a whisk until only small lumps remain (note: my bananas look soft and brown because they were defrosted from frozen)

• Add eggs, vanilla extract and almond/hazelnut extract if using. Whisk until incorporated

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Note - I forgot the cinnamon in the photo below! Add to wet ingredients.

• Switch to a spatula to mix just combined. Don’t over mix - some flour streaks are ok

• If using add-ins (chocolate chips / nuts), fold them in now, reserving some for the top

• Transfer batter into lined loaf pan. Sprinkle the top with coarse sugar.

• Bake at 350f (180c) for 55-60 minutes, or when a wooden skewer inserted in the center emerges clean. An instant thermometer should read approximately 180f (80c).

• As soon as loaf emerges from the oven, sprinkle reserved chocolate chips on top and allow them to melt a little from the residual heat

• Cool and cut into 9 thick slices

Tips & FAQs

Why Brown Butter?

My answer is always: why not?! Kidding aside, browning butter intensifies its flavour, adding fragrant nuttiness to anything calling for butter. It is made simply by gently cooking unsalted butter just long enough that the milk solids separate and get toasted and the liquid turns a deep amber colour. It takes about 10 minutes max. Watch carefully and swirl often during the cooking process as butter can turn from perfectly browned to bitter/burnt quickly. Let cool briefly then use in recipes calling for melted butter, or let it cool to room temperature or refrigerate.

Can I use melted (not brown) butter?

Sure! Technically there is moisture loss during the cooking process for brown butter. That difference should generally be accounted for whenever swapping melted butter for brown butter, and vice versa. This recipe calls for 1/2 cup (8 tbsp or 114g) butter which ends up being about 1-2 tbsp less after browning. So, technically you’d use 1/2 cup less 1 or 2 tablespoons if using melted butter. (But can I confess something? I’ve made this recipe with both browned butter and melted butter without adjusting the difference and it comes out just fine, probably because the difference of 1 or 2 tablespoon isn’t material to this recipe in particular. But consider yourself empowered to make your own decision.) Room temperature butter can’t be hand mixed easily with the ingredients the way this recipe is written as a stir-together affair so you need to liquify the butter by browning (or melting).

Why use both baking soda and baking powder?

Generally, baking soda needs an acid to activate it’s leavening properties. In this recipe, ripe bananas are mildly acidic (whereas un-ripe bananas are fairly neutral) and the molasses in the brown sugar is acidic. Apart from those, this recipe doesn’t call for any other acidic ingredient such as sour cream or yogurt because, hello we like a simple recipe with minimum ingredients right? Since baking powder doesn’t need an acid to activate, adding that to the batter is like insurance policy for a light crumb, as you can see in the photos.

Can I use dark instead of light brown sugar?

Dark brown sugar has more molasses compared to light brown sugar. If you love the more intense flavour of dark brown sugar, feel free to sub in the same amount.

Can I omit the add-ins?

Yes, add-ins are optional. No recipe modifications needed.

How to speed up ripening process for bananas:

• Option 1 Countertop - Place unpeeled bananas in a brown paper bag to trap the ethylene gas naturally released by bananas that contribute to ripening. Placing an apple or avocado inside the bag as well speeds up the process further. Place bag in a warm, sunny location.

• Option 2 Oven - Place unpeeled bananas on baking sheet and bake in a 300f (150c) oven for 15 to 30 minutes, depending on how unripe bananas are. The peel will turn dark brown.

Can I freeze overripe bananas?

Absolutely. I always freeze overripe bananas. I prefer to peel them (versus unpeeled) for freezing because it’s easier to use later. Place in freezer bag with air pushed out for up to 3 months.

How do I use frozen bananas in this recipe?

To use, defrost overnight in the fridge or at room temperature for 1-2 hours. Place the bag on a shallow plate in case bag leaks the defrosting liquid.

Storage:

Cool banana bread fully before storing. If I know we’ll finish it in 1-2 days, I put it right back in the loaf pan and slide it into a large ziptop bag (or wrap with plastic wrap). If storing slightly longer period 3-4 days, place in an airtight container or wrapping it well in plastic wrap for storage at room temperature. If storing for longer that 4 days, individually wrap slices and tuck them into a freezer bag and freeze for 2-3 weeks.

Reheat:

• Toaster / Countertop Oven (our favourite method): I love putting a thick slice in my toaster oven for 3-5 minutes to get it warm with slightly crisp edges.

• Conventional Oven: Use a higher temperature like 425f to achieve a similar result

• Microwave Oven: Drape a slightly damp paper towel on top of a slice and microwave on high for 20-30 seconds.

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You may also be interested in these other recipes

• brown butter chocolate chip skillet cookie

• brown butter apple streusel cake

• tahini cake with berries

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Recipe Notes for Brown Butter Banana Bread

1. If you don't have enough mashed bananas, you can replace up to 3/4 cup with plain Greek or regular full fat yogurt.

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Brown Butter Banana Bread

Yield: 9" x 5" loaf

Print

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Brown Butter Banana Bread

Tender and moist banana bread with rich notes from brown butter, brown sugar and cinnamon. Add chocolate chips and/or nuts if you feel like it, or keep it unadorned. But the course sugar topping is non-negotiable! Slice thickly and enjoy with a pat of butter.

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Cook modePrevent screen from turning off

Ingredients

Wet ingredients:

• ½ C (114g) unsalted butter (to be cooked into brown butter)
• 2 C (485g) mashed ripe bananas, from 4-5 large bananas - note 1
• ½ C (108g) light brown sugar, lightly packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond or hazelnut extract (optional)

Dry ingredients:

• 2 C (260g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt (increase to 1 tsp for Diamond Crystal brand)
• ¼ tsp ground cinnamon

Optional add-ins:

• Up to 1 cup of chocolate chips and/or chopped nuts like walnuts and pecans

For topping:

• 2 tbsp course sugar (turbinado or demerara)

Instructions

1. Heat oven to 350f with rack in middle position. Line 9” x 5” loaf pan with parchment paper with 2" overhang on each long edge.
2. Brown the butter: Place butter in small pot over medium heat. Cook until foaming and sizzling subside, smells nutty, and there are brown bits at the bottom of the pot when you swirl and tilt the pot. Swirl the pot occasionally and keep a close eye on it to prevent burning. This step takes about 5-8 minutes total. Immediately transfer to large mixing bowl to cool.
3. Meanwhile in a separate bowl, whisk dry ingredients flour, baking soda, baking powder and salt.
4. Add ripe bananas and brown sugar to brown butter. Hand mash with a whisk until mostly smooth with some small banana lumps remaining. Whisk vigorously for 1 minute – this will aerate the batter.
5. Whisk in eggs, vanilla and optional almond/hazelnut extract until evenly combined.
6. Add dry mixture to wet mixture, mixing with a spatula until just incorporated and no hidden pockets of dry mixture remain. Some flour steaks are okay.
7. Fold in chocolate chips and/or chopped nuts if using, reserving some for the top of the loaf.
8. Transfer batter to prepared loaf pan. Sprinkle the top generously with coarse sugar. Bake at 350f for 55-60 minutes or when a wooden skewer inserted in the center emerges clean. An instant thermometer should read around 180f (80c).
9. As soon as loaf emerges from the oven, sprinkle reserved chocolate chips on top and allow them to melt a little from the residual heat.
10. Cool in pan on wire rack for 15 minutes. If needed, run a dull knife on both ends of the banana bread to loosen from the pan. Use parchment overhangs to pull loaf out and onto a cutting board. Slice into 9 thick slices.

Notes

1. If you don't have enough mashed bananas, you can replace up to 3/4 cup out of the 2 cups with plain Greek or regular full fat yogurt. 
2. Storage: Cool banana bread fully before storing. If I know we’ll finish it in 1-2 days, I put it right back in the loaf pan and slide it into a large ziptop bag (or wrap with plastic wrap). If storing slightly longer period 3-4 days, place in an airtight container or wrapping it well in plastic wrap for storage at room temperature. If storing for longer that 4 days, individually wrap slices and tuck them into a freezer bag and freeze for 2-3 weeks.
3. Reheat options:

• Toaster / Countertop Oven: I love putting a thick slice in my toaster oven for 4-5 minutes to get it warm with slightly crisp edges. 
• Conventional Oven: Use a higher temperature like 425f to achieve a similar result
• Microwave Oven: Drape a slightly damp paper towel on top of a slice and microwave on high for 25-30 seconds.

Nutrition Facts

Calories

362

Fat

20 g

Sat. Fat

8 g

Carbs

44 g

Fiber

3 g

Net carbs

41 g

Sugar

17 g

Protein

6 g

Sodium

318 mg

Cholesterol

68 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

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