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- 1/2 cup (1 stick) unsalted butter - 3 ripe bananas, mashed - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour - 1/2 cup chopped walnuts or pecans (optional) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg In this recipe, I use unsalted butter to keep control over the salt. The ripe bananas add natural sweetness and moisture. Brown sugar gives a rich flavor, while granulated sugar balances it out. I add two large eggs for structure. Vanilla extract enhances the taste, and baking soda helps the bread rise. Flour holds it all together, while salt brings out the flavors. For a fun twist, I sometimes add chopped walnuts or pecans. They add crunch and depth. Ground cinnamon and nutmeg bring warmth and spice to every bite. These ingredients combine to create a loaf that is both rich and flavorful. {{ingredient_image_1}} 1. Preheat the oven and prepare the loaf pan: Set your oven to 350°F (175°C). Get a 9x5-inch loaf pan ready. You can grease it with butter or line it with parchment paper for easy removal. 2. Melt and brown the butter: In a medium saucepan, melt the 1/2 cup of unsalted butter over medium heat. Stir it often until it turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it. Once done, remove it from heat and let it cool a bit. 3. Combine wet and dry ingredients: In a large bowl, mash the 3 ripe bananas. Add in 1/2 cup brown sugar and 1/4 cup granulated sugar. Mix them well. Then, beat in 2 large eggs and 1 teaspoon of vanilla extract until smooth. Pour in the slightly cooled brown butter and stir until everything is combined. In another bowl, whisk together 1 1/2 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gently fold the dry mix into the wet mix until just combined. Avoid overmixing to keep your bread soft. 1. Pouring the batter into the pan: If you like nuts, fold in 1/2 cup of chopped walnuts or pecans now. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. 2. Baking time and checking for doneness: Bake in the preheated oven for 60-65 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your bread is ready. 1. Cooling tips after baking: Once baked, remove the banana bread from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the texture just right. Enjoy your warm, delicious brown butter banana bread! To make brown butter, start with unsalted butter. Melt it in a saucepan over medium heat. Stir it often to help it cook evenly. Watch closely until it turns a golden brown. You will smell a nutty aroma when it's ready. This takes about 5-7 minutes. To avoid burnt butter, remove it from heat as soon as it's brown. If it turns too dark, it will taste bitter. Always cool the butter slightly before adding it to your mix. This step keeps the batter smooth. Mixing is key to great banana bread. You want to blend the wet and dry ingredients gently. Overmixing can make the bread tough. Stir until you just see no more dry flour. This keeps your bread soft and fluffy. Tip: Use a spatula to fold the dry ingredients into the wet mixture. This method helps keep air in the batter. Serve your brown butter banana bread warm for the best taste. A pat of butter on top adds richness. You can also drizzle honey over each slice. This adds sweetness and flavor. For an added touch, sprinkle cinnamon on top before serving. It gives a nice hint of spice and makes it look inviting. Enjoy your banana bread with a cup of tea or coffee for a cozy treat! Pro Tips Know Your Bananas: Use very ripe bananas for the best flavor and sweetness. They should have lots of brown spots and feel soft to the touch. Perfect Brown Butter: Keep a close eye on the butter while browning it. Once it starts to turn golden, it can go from perfect to burnt quickly. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense banana bread. Cooling Time: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from falling apart. {{image_2}} You can easily change the flavor of your brown butter banana bread. Adding nuts or chocolate chips gives a nice crunch. Here are some ideas: - Chopped walnuts or pecans: These add a lovely texture and nutty taste. - Chocolate chips: Mix in semi-sweet, dark, or even white chocolate for a sweet twist. - Dried fruits: Try adding raisins, cranberries, or chopped dates for a fruity surprise. - Spices: A dash of cardamom or cloves can elevate the flavor. Using these add-ins can make your banana bread unique. Feel free to mix and match to suit your taste. If you want to make your banana bread healthier or fit certain diets, you can easily adjust the recipe. Here are some tips: - Gluten-free options: Swap all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for best results. - Reducing sugar: You can cut the sugar in half. The ripe bananas still provide sweetness. You can also use honey or maple syrup instead. These changes help everyone enjoy this tasty treat, no matter their diet. To keep your brown butter banana bread fresh, wrap it well. Use plastic wrap or aluminum foil. Place it in an airtight container. This helps it stay moist for up to four days at room temperature. For longer storage, freeze the bread. Slice it first. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can enjoy a slice whenever you like. To rewarm your banana bread, use the microwave or oven. For the microwave, place a slice on a plate. Heat it for 10-15 seconds. Check to see if it’s warm. If using the oven, preheat it to 350°F (175°C). Wrap the bread in foil to keep it soft. Heat for about 10 minutes. This method keeps the bread from drying out. Store leftover slices in the same airtight container. Keep them at room temperature if you plan to eat them in a few days. If you want to keep them longer, place them in the freezer. Just remember to wrap them well! Brown butter is regular butter cooked until it turns golden brown. The process gives it a nutty flavor. Using brown butter in baking adds depth to your recipes. It enhances the taste of banana bread, making it richer and more complex. This technique is simple but makes a big difference. The unique flavor pairs well with bananas, cinnamon, and nuts. Yes, you can use frozen bananas. They work well in banana bread. Just thaw them first and drain any excess liquid. Frozen bananas may be softer, making them easier to mash. They also tend to be sweeter, which can enhance your bread’s flavor. If you have ripe bananas, use those for the best taste. You can check if banana bread is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it's ready. The top should look golden brown and slightly spring back when you touch it. Another sign is a nice aroma filling your kitchen. If the bread seems to sink in the middle, it may need more time. This blog post covered how to make delicious brown butter banana bread. We went through the ingredients, from the essential ones to optional flavors. I shared clear steps for preparation, baking, and cooling. You also learned helpful tips to perfect your brown butter, mixing techniques, and serving ideas. Finally, we explored variations for dietary needs and how to store and reheat your bread. Now, you can enjoy baking this treat in your own kitchen!

Brown Butter Banana Bread

A deliciously moist banana bread made with brown butter for a rich, nutty flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 3 pieces ripe bananas, mashed
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups all-purpose flour
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium saucepan, melt the butter over medium heat. Cook the butter, stirring frequently until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool slightly.
  • In a large mixing bowl, combine the mashed bananas with the brown sugar and granulated sugar. Mix well until combined.
  • Add the eggs and vanilla extract to the banana mixture, whisk until smooth.
  • Pour the slightly cooled brown butter into the banana mixture and stir until well incorporated.
  • In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  • If using, gently fold in the chopped walnuts or pecans.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the banana bread and serve warm with a pat of butter or a drizzle of honey on top. You can also garnish with a sprinkle of cinnamon for added flair.
Keyword baking, banana bread, brown butter