Muffins & Quick BreadsVegetarian
Brown Butter Banana Bread
Deeply flavored banana bread made with nutty brown butter, brown sugar and very ripe bananas. It stays moist for days, and we explain how to tell when it's baked through.
By Molly
Published
- Prep
- Cook
- Total
- Yield
- One 9 × 5-inch loaf (10 slices)
- Level
- Easy
Every ingredient in grams and cups
There are a thousand banana bread recipes, so here’s what makes this one ours: brown butter. Cooking the butter until it smells like toasted hazelnuts takes six minutes and gives the whole loaf a deep, toffee-like flavor.
Beyond that, it’s a classic. Very ripe bananas, brown sugar for moisture, a spoonful of sour cream for tenderness, and a gentle fold so the crumb stays soft.
The hardest part of banana bread is knowing when it’s done. A loaf can look perfect outside and still be wet in the center. The checks below take the guessing out of it.
Why this recipe works
Brown butter adds toffee notes
Cooking butter past melting browns its milk solids, which creates nutty, caramel-like flavors that make banana bread taste more complex without extra sugar.
Very ripe bananas
As bananas ripen, their starch turns to sugar and their flavor gets stronger. Black-speckled bananas give a sweeter, moister and more banana-flavored loaf.
Sour cream for moisture
Its fat keeps the crumb soft for days, and its acidity gives the baking soda something to react with for a better rise.
Folding, not beating
Folding the flour in just until it disappears keeps gluten low, so the loaf is tender instead of rubbery with tunnels.
How to know it’s done
- A toothpick in the center comes out clean or with a few moist crumbs. Wet batter means it needs more time.
- The internal temperature reads 200 to 205°F (93 to 96°C).
- The crack down the middle looks dry, not shiny, and the loaf springs back when pressed.
Tips for success
- Bananas not ripe enough? Bake them whole, in their skins, at 300°F (150°C) for 20 to 30 minutes until black. Cool before using.
- Every oven is different. Start checking at 50 minutes.
Swaps & variations
- Melted butter instead of brown butter
- Simply melt the butter and cool it slightly. The bread will be good, just less nutty.
- Chocolate chips
- Swap the nuts for ¾ cup (128 g) chocolate chips.
- Muffins
- Divide among 12 lined muffin cups and bake at 375°F (190°C) for 18 to 22 minutes.
Make ahead, storage & reheating
- Make ahead
- Brown the butter up to a week ahead and refrigerate it. Warm it gently until just liquid before using.
- Store & reheat
- Wrap tightly and keep at room temperature for up to 4 days. The flavor improves on day two. Freeze slices, separated with parchment, for up to 3 months.
Frequently asked questions
Why did my banana bread sink in the middle?
It was underbaked, or the oven ran cool. A thermometer reading of 200°F (93°C) in the center is the most reliable test. Too much banana, more than about 400 g, can also make it heavy and sunken.
Can I use frozen bananas?
Yes. Thaw them completely and include all the liquid they release. Weigh the bananas after thawing.
Helpful guides
- GuideBaking Pan Sizes and How to Swap ThemHow to swap a 9×13 for two 8-inch rounds, or a loaf pan for muffins. Pan areas, volumes, and how to adjust baking time and depth when you change pans.
- GuideWhy We Weigh Flour (And How to Measure It If You Don't)A cup of flour can weigh anywhere from 115 to 160 grams depending on how you fill it. Here's why that matters, and how to get consistent results with or without a scale.
The recipe
Brown Butter Banana Bread
Deeply flavored banana bread made with nutty brown butter, brown sugar and very ripe bananas. It stays moist for days, and we explain how to tell when it's baked through.
By Molly · https://breakfastbake.com/recipes/brown-butter-banana-bread/
- Prep
- Cook
- Total
- Yield
- One 9 × 5-inch loaf (10 slices)
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- 9 × 5-inch (23 × 13 cm) loaf pan and parchment paper
- Light-colored saucepan (so you can see the butter browning)
- Instant-read thermometer
Method
Brown the butter
Melt the butter in a light-colored saucepan over medium heat. Keep cooking, swirling often, as it foams and sputters. After 5 to 8 minutes the foam will settle, the milk solids on the bottom will turn toasty brown and it will smell nutty. Pour it straight into a large bowl, scraping in the brown bits, and let it cool for 10 minutes.
Mix and bake
Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line it with a strip of parchment that hangs over the long sides.
Add the bananas to the brown butter and mash with a fork until mostly smooth with a few small lumps. Whisk in the brown sugar, eggs, sour cream and vanilla.
Sprinkle the flour, baking soda, salt and cinnamon over the bowl, then fold with a spatula until no dry flour remains. Fold in the nuts.
Scrape into the pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top is browning too fast after 40 minutes, lay a sheet of foil loosely over it.
Cool in the pan for 15 minutes, then lift out by the parchment and cool on a rack for at least 1 hour before slicing.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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