Brown Butter Banana Bread is a delightful twist on a classic favorite. The warm, nutty flavor from the browned butter adds depth and richness, making it perfect for any time of the year. Whether enjoyed for breakfast or as a snack, the banana bread is sure to please everyone.
If you’re looking for alternatives, you can substitute the unsalted butter with coconut oil or a dairy-free butter for a vegan version. Make sure to use pumpkin puree instead of pumpkin pie filling if you’re experimenting with flavors, as the latter contains added spices and sugars. If you have allergies, consider using gluten-free flour to accommodate those with gluten sensitivities. Ripe bananas can be found at most grocery stores, but overripe bananas are ideal for the best flavor.
Bread & Rolls
Brown Butter Banana Bread Recipe
Ingredients
- 1/2 cup unsalted butter, sliced
- 3 large very ripe bananas, mashed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt
Instructions
- Start by cranking up the oven to 375 degrees Fahrenheit. Grab a 9 x 5-inch loaf pan and line it with parchment paper, making sure to leave some overhang so it’s easy to pull out later.
- In a small saucepan, melt the unsalted butter over medium heat, giving it an occasional stir. Keep an eye on it for roughly 5 minutes until it turns a lovely golden brown and starts to smell nutty. Once you reach that stage, take it off the heat and let it cool down a bit.
- In a large mixing bowl, toss together the granulated sugar and the browned butter, whisking until you achieve a smooth blend. Crack in the eggs and pour in the vanilla extract, and mix until everything is nicely combined.
- Now, it’s time to add those mashed bananas into the bowl. Use a fork to break them down into small chunks, and give everything a good mix until the bananas are blended in, but still have some texture.
- In another bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Slowly add the dry mixture into the banana mix, stirring just until it comes together. Remember, no need to over-mix; keeping it light and fluffy is key.
- Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Place it in the preheated oven and let it bake for 50 to 55 minutes. It should be golden brown on top, and a toothpick poked into the center should come out clean. If it starts to brown too quickly, just cover it with some foil.
- When baking time is up, take the bread out of the oven and let it cool in the pan for about 15 minutes. After that, lift it out using the parchment paper, and let it cool completely on a wire rack before slicing.
Tips
- The banana bread can be made ahead of time and stored in an airtight container for up to three days.
- For longer storage, wrap slices in plastic wrap and freeze them for up to three months. Just thaw at room temperature when ready to enjoy.
- You can add nuts or chocolate chips to the batter for extra texture and flavor.
If you are looking for another delicious option, Moist Banana Bread is a fantastic choice. It’s wonderfully moist and has a lovely flavor that will surely satisfy your cravings.