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Brown Butter Banana Bread

Brown butter banana bread with a golden, nutty loaf and caramel notes baked until a toothpick comes out clean. Classic mashed-banana batter gets richness from browned butter for deep flavor in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Brown butter banana bread
  • 0.5 cup butter Brown until golden and nutty, about 5 minutes.
  • 3 very ripe bananas Mash until mostly smooth.
  • 0.75 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Brown the butter and mix batter
  1. Melt the butter in a saucepan over medium heat, swirling until golden brown and nutty-smelling, about 5 minutes, with a clear amber color cue.
  2. Pour the brown butter into a large bowl and let cool slightly for 5 minutes, until warm but not hot to the touch.
  3. Whisk in the mashed bananas, brown sugar, egg, and vanilla until the mixture looks glossy and evenly combined.
  4. Fold in the all-purpose flour, baking soda, and salt until just combined, stopping as soon as no dry streaks remain.
Bake the loaf
  1. Preheat the oven to 350°F and grease a loaf pan with a thin coating, so the batter releases easily.
  2. Pour the batter into the prepared loaf pan and smooth the top so it bakes evenly.
  3. Bake for 55-60 minutes at 350°F, until a toothpick inserted in the center comes out clean with a few moist crumbs allowed.

Notes

Pro tip: Watch the butter closely as it browns—it can go from nutty to burnt quickly. Let the brown butter cool slightly before mixing so it does not cook the egg. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, use a 1:1 dairy-free butter substitute that browns well (results may vary).