Brown Butter Banana Bread
A rich and moist banana bread with a unique twist from nutty brown butter, perfect for breakfast or a delightful snack.
Ingredients
Main Ingredients
- 1 stick 1 stick (1/2 cup) salted butter Can substitute with unsalted butter and add a pinch of salt.
- 3 medium 3 medium ripe bananas Make sure to use ripe but not overly ripe bananas.
- 3 large 3 large eggs (room temperature) Room temperature eggs help with mixing.
- 1 cup 1 cup granulated sugar Can substitute with brown sugar for a richer flavor.
- 2 tsp 2 tsp vanilla extract
- 2 cups 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp baking powder
- ½ tsp 1/2 tsp kosher salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line your loaf pan with parchment paper.
- Place the salted butter in a saucepan over medium-low heat and melt completely while whisking occasionally until brown flecks form.
- Transfer brown butter into a bowl and let it cool for about 10 minutes.
- In a large mixing bowl, mash the ripe bananas until mostly smooth.
- Add eggs, granulated sugar, vanilla extract, and the cooled brown butter to the mashed bananas. Whisk until combined.
- In a separate bowl, mix the all-purpose flour, baking soda, baking powder, and kosher salt.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 52 to 55 minutes, checking doneness with a toothpick.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Avoid overmixing to keep the bread tender, and allow cooling for the best texture.