Brown Butter Banana Bread (Rich, Moist & Irresistibly Easy)
A cozy, upgraded banana bread bursting with caramelized brown-butter flavor, incredible moisture, and one-bowl ease—your new go-to recipe for irresistibly rich banana goodness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup unsalted butter, sliced
2 cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups very ripe mashed bananas (about 3 large bananas)
2 large eggs
¼ cup sour cream or Greek yogurt
¼ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
Optional: 1 banana, sliced lengthwise for topping
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line the center with parchment paper.
Brown the Butter:
In a saucepan over medium heat, melt butter and continue stirring. Cook until golden brown with a nutty aroma (about 5 minutes). Remove from heat and pour into a bowl to cool.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients:
In a large bowl, whisk together mashed bananas, browned butter, eggs, sour cream, both sugars, and vanilla extract until smooth (some banana lumps are fine).
Make the Batter:
Gradually stir the dry mixture into the wet mixture. Mix just until combined—do not overmix.
Bake:
Pour batter into prepared pan. Top with banana slices if using. Bake for 50–60 minutes or until golden and a toothpick inserted comes out with a few moist crumbs. Tent with foil if browning too quickly.
Cool and Serve:
Let cool in the pan for 15 minutes. Use the parchment to lift bread out and transfer to a wire rack. Let cool completely before slicing. Serve plain or with butter.
Notes
Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for 1 week.
Freezer Friendly: Freeze slices or the whole loaf for up to 3 months.
Banana Tip: Overripe bananas with lots of brown spots give the best flavor and texture.
Add chopped walnuts or chocolate chips for variation.
