Brown Butter Banana Bread

Soft and tender, this moist brown butter banana bread has lovely caramel notes complementing the banana flavor.

It's a classic banana bread recipe but with one extra step to make it extra special. The caramelized milk solids in the brown butter pair perfectly with the banana flavor.

For more banana bread flavors try this double chocolate banana bread, gingerbread banana bread or sourdough chocolate banana bread!

The banana bread base

This browned butter banana bread is a great way to use up overripe bananas. They give so much flavor and moisture to the banana bread. The riper they are the sweeter they are too. The batter has a little yogurt in there too.

This recipe is based on sourdough banana bread, which uses discarded sourdough starter to bring some acid to the batter and create a fluffier bread. This brown butter banana bread uses yogurt to get the acid instead and create the perfect texture.

The brown butter

Brown butter, also known as beurre noisette is simply butter that has melted, and then cooked a step further so that the milk solids in the butter caramelize. 

How to brown butter

Melt butter over medium heat in a small saucepan. Avoid using a dark pan as you will struggle to see the caramelization of the butter at the bottom of the pan and run the risk of burning it.

Once the butter has melted, let it cook further for around 3-4 minutes, stirring occasionally until the milk solids in the butter have caramelized into a golden amber color and the butter has a nutty aroma.

When you later use this nutty brown butter, ensure you use all those deep golden brown bits that accumulate at the bottom of the saucepan. They have all the flavor.

Ingredients

Method

Preheat the oven to 356°F/180°C. Grease or line an 8.5x4.5inch loaf pan with parchment paper.

Butter

Let the butter melt in a small metal saucepan. Once melted, let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour the browned butter into a large bowl and allow it to cool down for around 10 minutes.

In a large bowl, mash the bananas with a fork. In a separate medium bowl, mix together the flour, salt, and baking soda. 

To the bananas, add the cooled butter, brown sugar, eggs, and vanilla. Whisk it well together until all combined. 

Tip the dry ingredients into the wet ingredients along with the yogurt.

Fold it together with a rubber spatula until well combined but not overmixed.

You will see the brown flecks of butter throughout the batter.

If you are adding in chocolate chips or nuts, these can be folded through the banana mixture now as well.

Spoon the mixture into the prepared loaf pan.

Slice the extra banana lengthwise and place the sliced banana on top of the batter. Sprinkle with a little turbinado sugar.

Bake in the preheated oven for approximately 50-60 minutes until the top of the bread springs back when touched and a skewer inserted into the center of the loaf comes out clean. The baking time will depend on your oven.

Remove the baked banana bread from the tin and let it cool on a cooling rack for 20 minutes before slicing. 

Serving and storing

Serve the loaf of banana bread fresh, in slices with a pat of butter. The leftover banana bread can be covered and stored at room temperature for 3 days or in the refrigerator for up to a week. 

Banana bread freezes very well too so this recipe could be doubled or tripled and extra loaves can be frozen. Cover the cooled bread tightly with plastic wrap or in an airtight container and freeze for up to three months. Let it defrost at room temperature and slices can be warmed in the toaster or microwave. 

More brown butter recipes

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Brown Butter Banana Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This brown butter banana bread has lovely caramel notes complementing the banana flavor.

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Ingredients

• 113g (½ cup) unsalted butter
• 240g (2 large) ripe bananas, plus 1 additonal banana for topping
• 150g (¾ cup) soft brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 250g ( 2 cups*) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 125g (½ cup) natural yogurt
• Optional - Turbinado sugar for topping

Instructions

1. Preheat the oven to 350°F/180°C. Grease or line an 8.5x4.5inch loaf pan with parchment paper.
2. Let the butter melt in a small saucepan. Once melted, let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour the browned butter into a large bowl and allow it to cool down for around 10 minutes.
3. In a large bowl, mash the 2 bananas with a fork.
4. Add the cooled butter, brown sugar, eggs, and vanilla. Whisk it well together until all combined. 
5. In a separate medium bowl, mix together the flour, salt, and baking soda. 
6. Tip the dry ingredients into the wet ingredients along with the yogurt and fold together with a rubber spatula until well combined but not overmixed. You will see the brown flecks of butter throughout the batter.
7. Spoon the mixture into the prepared loaf pan.
8. Slice the extra banana lengthwise and place the sliced banana on top of the batter. Sprinkle with a little turbinado sugar.
9. Bake in the preheated oven for approximately 50-60 minutes until the top of the bread springs back when touched and a skewer inserted into the center of the loaf comes out clean.
10. Remove the baked banana bread from the tin and let it cool on a cooling rack for 20 minutes before slicing. 

Notes

* The cup sizes given are US-sized. Note that these are smaller than metric. For best results use grams.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 414mgCarbohydrates: 50gFiber: 2gSugar: 22gProtein: 6g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist