Brown Butter Banana Bread

Two slices of banana bread on plate with cinnamon stick.

This Brown Butter Banana Bread takes the classic recipe to the next level! It’s super moist, simple to make, smells incredible while baking, and delivers that perfect balance of tender crumb and caramelized flavor in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword brown butter banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf (9x5-inch)

Calories 360kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup unsalted butter browned and slightly cooled
1 cup granulated sugar
1 Tbsp. vegetable oil
2 large eggs room temperature
1¼ cups mashed overripe bananas about 3 medium bananas
1/3 cup buttermilk room temperature
2 tsp. vanilla extract
2 cups all-purpose flour spooned and leveled
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt or 1/2 tsp fine sea salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

US Customary - Metric

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Instructions

Preheat the oven: Preheat the oven to 350°F. Line a light colored aluminum 9x5-inch loaf pan with parchment paper or grease well.
Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter in a large mixing bowl and allow the butter to cool slightly, ~10-15 minutes. Start Timer
1/2 cup unsalted butter
Mix the butter and sugar: Whisk together the browned butter, granulated sugar, and oil until well combined, about 30 seconds.
1 cup granulated sugar, 1 Tbsp. vegetable oil
Add the remaining wet ingredients: Then whisk in the eggs, mashed bananas, buttermilk, and vanilla until smooth.
2 large eggs, 1¼ cups mashed overripe bananas, 2 tsp. vanilla extract, 1/3 cup buttermilk
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
2 cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. kosher salt, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg
Finish the batter: Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not over-mix. Let this rest for 5-10 minutes to hydrate the flour, fold again 2 times after it rests. Start Timer
Bake: Pour the batter into the prepared loaf pan. Bake for ~60 minutes, covering the top with foil about halfway through to prevent over-browning. The banana bread is done when a toothpick inserted into the center comes out clean with a few moist crumbs. Start Timer
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. YUM! This bread stays really moist and tender even on days 2-3! Start Timer

Notes

Allow the brown butter to cool: Allow the brown butter to cool slightly before whisking it into the rest of the wet ingredients.
Mash bananas thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
Ripening bananas quickly: If you don’t have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag for a day or two. The ethylene gas they produce will speed up the ripening process.
Room temperature: Will keep for 2-3 days at room temperature. Wrap in plastic wrap and place the wrapped banana bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
Refrigerator: Wrap and store in the fridge for up to 1 week.
Freezer: Wrap the banana bread in plastic wrap or foil and then place it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2-3 months. Be sure to label and date to keep track of how long it has been frozen. When ready to enjoy, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. Or, microwave a slice!

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