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!
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Why You’ll Love This Recipe
✔️ This is a great way to use 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 snacks.
Ingredients For Brown Butter Banana Bread
Ingredient Notes
- Butter: Because the butter is browned, it contributes to the bread’s richness and tender crumb and adds a nutty flavor.
- Overripe Bananas: The key ingredient that adds moisture, sweetness, and a distinct banana flavor to the bread. Make sure your bananas are at least half spotted, however it’s better tif they are completely dark brown/black on the outside. Black bananas have the most flavor.
- Sour Cream: Adds moisture and a slight tanginess, contributing to a tender 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
- All-Purpose Flour: Substitute up to 40% with whole wheat flour, which may make the bread denser.
- Baking Soda: You can use baking powder, but you’ll have to triple the amount specified for baking soda in the recipe.
- Butter: Coconut oil is a dairy-free alternative, offering a slightly different flavor. Please note this hasn’t been tested.
- Overripe Bananas: Pumpkin puree is a good substitute for bananas, offering a different but equally moist and flavorful bread.
- Sour Cream: Greek yogurt works as a substitute, providing similar tanginess and moisture.
Recipe Variations
Add any of the following ingredients for a twist on this brown butter banana bread recipe:
- Chocolate Chips: Add 1 cup of chocolate chips to the batter for rich, chocolaty bites.
- Cinnamon: Add 1 teaspoon of ground cinnamon for warmth and a hint of spice.
- Nuts: Stir ¾ cup of chopped walnuts or pecans into the batter or sprinkle on top for added crunch.
- Orange Zest: Add the zest of one orange (about 1 tablespoon) for a bright, citrusy note.
- Peanut Butter: Swirl ½ cup of peanut butter into the batter before baking for a creamy, nutty flavor.
- Streusel Topping: Combine ½ cup all-purpose flour, ¼ cup softened butter, and ⅓ cup sugar to make a streusel topping and sprinkle it over the batter.
- Toasted Coconut: Stir in ½ cup of toasted coconut flakes for a tropical twist and added texture.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
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 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 possible. They contain a 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 parchment paper or aluminum foil to help prevent it from drying out. After two days, the bread should be stored in the fridge or freezer.
- Brown butter 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 and 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.
Recipe FAQ
When used in baking, brown butter can add depth and complexity to the flavor of baked goods. Brown butter adds richness and moisture, helping to create a tender and moist crumb. The caramelized milk solids in brown butter also help to create a golden, crispy crust on the surface of baked goods, adding texture and visual appeal.
Yes, brown butter is a delicious addition to banana bread! Brown butter, also known as beurre noisette, is butter that has been cooked until the milk solids caramelize and turn brown, giving the butter a nutty and rich flavor. When added to banana bread, brown butter can help to enhance the flavor and add depth and complexity to the bread.
Black bananas are very soft and mushy, which means they blend easily into the batter, creating a smooth and creamy texture. The softness of the bananas also helps to keep the bread moist and tender, as the bananas break down during baking, releasing moisture into the bread.
Did you make this brown butter banana bread? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Brown Butter Banana Bread
Special Equipment
- Standard loaf tin 9 x 5 inches (23 x 13-cm)
- Measuring cups and spoons or digital kitchen scale
- Large heavy-bottomed pot
- Large mixing bowl
- Hand or stand mixer
- Fork
- Fine mesh sieve
- Rubber spatula or wooden spoon
- Wire cooling rack
Ingredients
- 1 cup salted butter, divided
- ½ cup granulated sugar
- ½ cup brown sugar, tightly packed
- ½ cup sour cream, full-fat
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 3 medium bananas, overripe, yellow with brown spots to black
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- coarse sugar, optional garnish before baking
Instructions
- Preheat the oven to 350ºF (180ºC) and grease a standard loaf tin with ¼ cup (56g) of butter. Set aside.
- Place the remaining ¾ cup (170g) of butter in a medium-large heavy-bottomed pot set over medium-low heat on the stovetop. Cook the butter until it turns dark golden brown, about the color of maple syrup. Remove the pot from the heat and pour the browned butter into a heatproof mixing bowl.
- Use a hand or stand mixer to mix in the granulated and brown sugars.
- Add the sour cream, vanilla, and eggs to the bowl and mix.
- Place the overripe bananas in the bowl. Mash them into the batter with a fork or, if they are very soft, use the mixer.
- Sift the flour into the bowl. Sprinkle the baking soda and salt over the flour. Switch to a rubber spatula or wooden spoon and fold the batter by hand until the flour is just mixed in. A few streaks of flour are ok!
- Spoon the batter into the greased loaf tin, smooth the top, and sprinkle with coarse sugar if using. Place the tin in the preheated oven and bake for 55 to 60 minutes, or until the very center of the loaf springs back when pressed lightly with a fingertip. Continue to check the bread every 5 minutes until it’s done then transfer the tin to a wire cooling rack. After 10 minutes, turn the loaf out of the tin onto the rack to cool completely. Slice and serve.
Recipe Notes
- When browning the butter, stir or swirl it occasionally to prevent burning. As soon as the butter turns 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 possible. They contain a 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 parchment paper or aluminum foil to help prevent it from drying out. After two days, the bread should be stored in the fridge or freezer.
- Brown butter 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 and 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.
