Brown Butter Banana Bread (Rich, Moist & Irresistibly Easy)

Why You’ll Love This Recipe

I love how this recipe takes something familiar and makes it feel special without complicating the process. The brown butter gives it a subtle toffee-like richness, while the sour cream (or Greek yogurt) keeps it super moist. It’s perfectly sweet, full of banana flavor, and just indulgent enough to feel like a treat. Whether I’m baking it for brunch, snacks, or just to use up overripe bananas, this bread always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, cut into equal slices

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 1/2 cups very ripe mashed bananas (about 3 large bananas)

• 2 large eggs

• 1/4 cup sour cream or Greek yogurt

• 1/4 cup granulated sugar

• 1/2 cup light brown sugar, packed

• 1 teaspoon vanilla extract

• Optional: 1 extra banana for topping

Directions

1. I start by preheating my oven to 350°F. I spray a 9×5-inch loaf pan with nonstick spray and line the center with parchment paper to make lifting easier after baking.

2. To brown the butter: I melt the sliced butter in a saucepan over medium heat, swirling and stirring until it foams, then turns golden and fragrant. Once the milk solids are browned and the smell turns nutty (about 5 minutes), I remove it from the heat and transfer it to a separate bowl to cool slightly.

3. For the dry ingredients: While the butter cools, I whisk together the flour, baking soda, baking powder, and salt in a medium bowl.

4. For the wet ingredients: In a large bowl, I mash the bananas (about 1 ½ cups), then add the browned butter, eggs, sour cream, both sugars, and vanilla extract. I whisk everything together until smooth—some small banana lumps are fine.

5. I gently stir the dry ingredients into the wet ingredients using a spatula or wooden spoon until fully combined, being careful not to overmix.

6. I pour the batter into the prepared loaf pan and, for an extra touch, slice a banana lengthwise and lay it on top of the batter.

7. I bake for 50–60 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top starts to brown too quickly, I tent it loosely with foil.

8. Once baked, I let the bread cool in the pan for 15 minutes, then use the parchment to lift it out and transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 12 slices).

• Prep time: 20 minutes

• Cook time: 50–60 minutes

• Total time: 1 hour 10 minutes

Variations

• I sometimes add chocolate chips, chopped walnuts, or pecans for texture.

• For a spiced version, I stir in 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.

• A drizzle of maple glaze or cream cheese frosting takes it into dessert territory.

• I’ve also made this into muffins—just reduce the bake time to about 20–22 minutes.

Storage/Reheating

Room temperature: I store the banana bread tightly wrapped or in an airtight container for up to 3 days.

Refrigerator: It keeps well in the fridge for up to 5–6 days, but I let it come to room temp or warm it slightly before eating.

Freezer: I wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. To thaw, I just leave a slice at room temperature or microwave it for about 30 seconds.

FAQs

Why use brown butter in banana bread?

Brown butter adds a deep, nutty, caramel-like flavor that elevates the taste of the bread. It’s a simple upgrade that makes a big difference in richness and aroma.

Can I make this recipe dairy-free?

Yes, I’ve used plant-based butter and dairy-free yogurt with success. The flavor is slightly different, but the texture stays moist and tender.

What kind of bananas work best?

I use overripe bananas—deep yellow with plenty of brown spots. They’re sweeter, softer, and give the bread the best flavor and texture.

How do I know when it’s done baking?

I insert a toothpick into the center. If it comes out with a few moist crumbs but no raw batter, it’s ready. The top should be golden brown and set.

Can I use whole wheat flour?

You can swap half the all-purpose flour with whole wheat flour. The bread will be a little denser, but still moist and delicious.

Conclusion

Once I tried this Brown Butter Banana Bread, the classic version just didn’t cut it anymore. The brown butter adds so much flavor, and the one-bowl method makes it incredibly easy. Whether I’m making it for breakfast, dessert, or a midday snack, this loaf always brings cozy, homemade comfort in every slice. It’s simple, rich, and just flat-out irresistible.

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