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Brown Butter Banana Bread

Brown butter banana bread with a deeply golden loaf and a richer, nutty aroma from browned butter. The crumb stays moist while the top bakes to a darker, caramel-colored crust.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling brown butter 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Mashed bananas
  • 3 bananas Use very ripe bananas for the best flavor and natural sweetness.
Browned butter
  • 0.5 cup unsalted butter Brown until milk solids turn golden brown and smell nutty; cool 10 minutes before mixing.
Sweetener and flavor
  • 0.75 cup brown sugar
  • 2 eggs Use large eggs.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Optional mix-ins
  • 0.25 cup chopped walnuts or chocolate chips Choose one; fold in with the batter just until combined.

Equipment

  • 1 light-colored saucepan
  • 1 9x5 loaf pan
  • 1 oven

Method
 

Brown the butter
  1. Brown the butter in a light-colored saucepan over medium heat, swirling frequently, until the milk solids turn golden brown and smell nutty; remove from heat and cool 10 minutes.
Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix the batter
  1. Whisk the cooled browned butter and brown sugar together until smooth, then whisk in the eggs and vanilla.
  2. Stir in the mashed bananas until fully combined.
  3. Fold in the all-purpose flour, baking soda, cinnamon, and salt just until no dry streaks remain; fold in the walnuts or chocolate chips if using.
Bake
  1. Pour the batter into the loaf pan and bake for 60–70 minutes until the top is deeply golden and a toothpick comes out clean.

Notes

Pro tip: keep the heat at medium and swirl often when browning so the milk solids go golden brown without turning bitter. Store covered at room temperature for 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, use a 1:1 plant butter that browns (some behave differently, so watch the solids closely).