Brown Butter Banana Bread

Brown butter banana bread is a delicious twist on traditional banana bread with an extra layer of flavor and richness.

Brown butter is made by cooking butter until it turns a deep, nutty brown color, giving it a caramel-like taste that pairs perfectly with sweet bananas. This loaf is moist, fluffy, and loaded with banana flavor, making it a perfect treat for breakfast, brunch, or snack.

Using overripe bananas is crucial for achieving the perfect texture and sweetness in this recipe. Overripe bananas are sweeter and have a softer texture than ripe bananas, which makes them easier to mash into the batter. As they turn spotted and then black, bananas also develop a stronger banana flavor. Using bananas without at least some spots may result in dry dense bread that lacks sweetness and flavor.

To take your banana bread to an even higher level of amazingness, top it with this whipped cream cheese frosting before serving. You can also top the batter with the streusel from these pumpkin banana muffins before baking. Heaven!

💞 Why You’ll Love This Recipe

✔️ This is a great way to use up those black bananas in your freezer!
✔️ It has a rich, nutty flavor from the brown butter and a moist, tender crumb.
✔️ Brown butter banana bread is perfect for breakfast, brunch, or a snack.

📋 Ingredients

Ingredient Notes

• Butter—I use salted butter in this recipe. Also, I know it seems extravagant to grease the loaf tin with ¼ cup of butter but trust the process!
• Overripe Bananas—It’s best to use bananas that are yellow with brown spots or completely black. The riper the bananas, the sweeter and more tender they will be, which will result in a more moist and flavorful bread.
• Sour Cream—Sour cream contains both fat and acid, which helps tenderize the gluten in the flour and prevent the bread from becoming tough and dry. The acid in the sour cream also reacts with the baking soda to help leaven the bread and create a light and fluffy texture.

It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

Ingredient Substitutions

• Butter—You can use unsalted butter, however, I haven’t tried this so I don’t know how it affects the overall flavor of the finished bread.
• Sour Cream—Plain Greek yogurt is a perfect substitute for sour cream.
• Add-Ins—try folding in 1 cup of chocolate chips, chopped pecans or walnuts, or blueberries when you add the flour. You can also add 1 to 2 teaspoons of cinnamon or cardamom for extra flavor.

👩‍🍳 How To Make Brown Butter Banana Bread

STEP 1—Preheat the oven to 350°F (180ºC) and grease a standard loaf tin with ¼ cup of butter. Set aside

STEP 2—Place the remaining butter in a medium-large pot set over medium-low heat and cook it until it turns dark golden brown, about the color of maple syrup.

STEP 3—Pour the brown butter into a heat-proof mixing bowl and add both of the sugars. Mix to combine.

STEP 4—Add the sour cream, vanilla, and eggs to the bowl and mix.

STEP 5—Place the overripe bananas in the bowl and mash them into the batter with a fork or mixer.

STEP 6—Sift in the flour and sprinkle in the baking soda and salt. Switch to a rubber spatula or wooden spoon and fold the batter by hand until the flour is just mixed in.

STEP 7—Spoon the batter into the greased loaf tin, smooth the top, and sprinkle with coarse sugar if using. Place the tin in the oven and bake for 55 to 60 minutes.

STEP 8—The banana bread is done when the middle of the loaf springs back when pressed lightly with a fingertip. Remove from the oven, cool, slice, and serve.

🗣 Expert Tips

1. Use a light-colored pot or pan so that you can see the color of the butter as it browns.
2. Do not overmix the batter! Over-mixing can lead to a tough, dry loaf. Fold until the flour is just incorporated.
3. Cool before slicing. This allows the banana bread to retain moisture and maintain its shape without falling apart.

📝 Recipe Notes

• When browning the butter, stir or swirl it occasionally to prevent burning. As soon as the butter turns deep golden brown remove it from the heat. Make sure to scrape out and use as many of the browned bits at the bottom of the pot as you can. They contain concentrated flavor that will enhance the taste of your brown butter banana bread.
• For maximum flavor and sweetness, be sure to choose bananas that are yellow with brown spots or are completely black.
• To prevent large mushy pockets of banana in the loaf, mash the bananas thoroughly with a fork or mixer.
• Depending on your oven, you may need to bake the loaf for 10 to 15 minutes longer than listed in the recipe. Once you reach one hour of baking time, press the loaf’s center with a fingertip every 5 minutes until it springs back and no longer seems jiggly underneath.
• Freshly baked banana bread can be stored at room temperature on the counter for up to two days. Be sure to wrap it tightly in plastic wrap or aluminum foil to help prevent it from drying out. After two days the bread should be stored in the fridge or freezer. Banana bread can also be stored in the fridge for up to one week or in the freezer for up to 2 months. To freeze, slice the bread then place the slices in an airtight container or freezer bag. When ready to eat, thaw the slices on the counter for 30 minutes, or heat gently in the microwave.

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