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Brown Butter Banana Bread Recipe
Ash Tyrrell

Brown Butter Banana Bread Recipe

I baked this brown butter banana bread on a rainy afternoon when three spotty bananas were begging to be used. The kitchen smelled like toasted hazelnuts and caramel within minutes. I was honestly shocked at how much deeper the flavor was than my usual loaf.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter: Browning adds a nutty toffee-like flavor, so use real butter.
  • 3 very ripe bananas: The darker the peel the sweeter and more flavorful the loaf.
  • 1/4 cup brown sugar: It adds moisture and a light caramel note.
  • 1/4 cup white sugar: It sweetens the batter and helps the crust turn golden.
  • 1 egg: It binds everything together so use it at room temperature.
  • 1 tablespoon vanilla extract: It rounds out the browned butter so skip the imitation stuff.
  • 1 1/2 cups all-purpose flour: Spoon it into the cup and level it off to avoid a dense loaf.
  • 1 1/2 teaspoons baking soda: It gives the bread lift so check that it's fresh.
  • 1 teaspoon ground cinnamon optional: It adds cozy warmth that pairs well with the browned butter.
  • 1/2 teaspoon ground nutmeg optional: Just a little brings a bakery-style aroma.

Method
 

  1. Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan well, or line it with parchment. Set it aside while you work on the batter.
  2. Melt the butter in a small saucepan over medium heat. Let it simmer and stir often until it turns golden, foamy, and fragrant with brown bits at the bottom. This takes about five minutes, so don't walk away. Pour it into a bowl right away so it stops cooking.
  3. Peel the three ripe bananas and add them to a large bowl. Mash them with a fork until mostly smooth. A few small lumps are fine and give nice pockets of banana flavor. Don't use a blender, because it makes the loaf gummy.
  4. Pour the warm browned butter over the bananas and stir well. Add the brown sugar, white sugar, egg, and vanilla. Whisk until everything looks glossy and combined. Make sure the butter is only warm, not hot, so it doesn't scramble the egg.
  5. Sprinkle in the flour, baking soda, cinnamon, and nutmeg. Fold gently with a spatula until you no longer see dry flour. Stop mixing right there. Overmixing makes banana bread tough and chewy instead of soft.
  6. Scrape the batter into your prepared pan and smooth the top. Bake until a toothpick in the center comes out clean or with a few moist crumbs. Start checking around 50 minutes. If the top browns too fast, tent it loosely with foil.
  7. Let the loaf rest in the pan for about ten minutes. Then move it to a wire rack. Cool it for at least 20 more minutes before slicing, so the crumb sets and cuts cleanly. It's also lovely warm, if you can't wait.

Notes

  • I always use bananas with heavy black spots. They make the loaf sweeter, so I never need extra sugar.
  • I watch the butter, not the clock. When it smells nutty and turns the color of toasted pecans, I pull it off the heat.
  • I scrape every browned bit from the pan into the batter. Those tiny specks hold most of the flavor.
  • I let the browned butter cool for a few minutes before mixing. That keeps the egg safe and the batter smooth.
  • I measure flour by spooning it into the cup. Scooping straight from the bag packs it in and dries out the bread.
  • I rotate the pan halfway through baking, since my oven has hot spots.
  • I wait until the loaf is nearly cool before slicing. The texture is so much better.