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Brown Butter Banana Bread

Brown butter banana bread with a nutty browned-butter base and moist mashed banana crumb. This loaf bakes up golden with a toasty aroma and a tender, bakery-style texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Brown butter base
  • 0.67 cup butter browned and cooled
Banana and sweetness
  • 3 bananas ripe, mashed
  • 0.75 cup brown sugar
  • 1 egg large
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Brown the butter in a saucepan over medium heat until golden and nutty-smelling, then cool slightly (about 3 minutes).
Prep the loaf pan
  1. Preheat the oven to 350°F and grease a loaf pan.
Mix wet ingredients
  1. Whisk the browned butter into the mashed bananas until combined.
  2. Stir in the brown sugar, egg, and vanilla extract.
Add dry ingredients
  1. Whisk the flour, baking soda, and salt, then fold into the wet mixture until no dry streaks remain.
Bake
  1. Pour the batter into the loaf pan and bake for 55 to 60 minutes, until a toothpick comes out clean.

Notes

Pro tip: scrape all the browned butter solids from the bottom of the pan into the batter for maximum nutty flavor. Store at room temperature, tightly covered, for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 3 months. For a lighter option, replace half the butter with an equal amount of neutral oil (texture will be slightly less rich but still moist).