Browned Butter Banana Bread Recipe

side view of sliced browned butter banana bread

Browned Butter Banana Bread Recipe

Course: Snack

Cuisine: American

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings: people

Calories: 336kcal

Author: Becky Hardin

This moist Brown Butter Banana Bread is made extra flavorful with browned butter. Rich and delicious, with the perfect texture, great for any time of the day!

Print Recipe

Equipment

Kitchen Scale (optional)
9x5-inch loaf pan

Ingredients

6 tablespoons Danish Creamery European Style Unsalted Butter 85 grams (¾ stick)
2 cups all-purpose flour 240 grams
¾ cup brown sugar 160 grams
¾ teaspoon baking soda
1 teaspoon kosher salt 3 grams
3 very ripe bananas darkly speckled (1½ cups mashed)
¼ cup sour cream 57 grams
1 teaspoon pure vanilla extract 4 grams
1 ripe banana sliced in half both ways, for topping

Instructions

Spray a 9x5-inch loaf pan with nonstick spray.
Set the oven rack to middle position and heat oven to 350°F.
Heat a heavy saucepan over medium heat.
Add the butter and whisk until melted, stirring often.
6 tablespoons Danish Creamery European Style Unsalted Butter
Allow to continue to cook while whisking often until the butter starts to froth and bubble.
You'll see specks of darker color forming at the bottom.
Once the butter is a golden brown color and you smell a nutty aroma, immediately remove from the heat and set aside.
In a large bowl, whisk the flour, sugar, baking soda, and salt together; set aside.
2 cups all-purpose flour, ¾ cup brown sugar, ¾ teaspoon baking soda, 1 teaspoon kosher salt
In a separate medium mixing bowl, mash the very ripe bananas, sour cream, browned butter, and vanilla together.
3 very ripe bananas, ¼ cup sour cream, 1 teaspoon pure vanilla extract
Lightly fold the mashed banana mixture into the flour mixture with a rubber spatula. Mix the batter just until combined – it should be lumpy and thick.
Transfer the batter to the prepared pan, smooth out the top and, if desired, arrange ripe banana slices on top.
1 ripe banana
Bake 60-65 minutes at 350°F, or until bread is golden brown and toothpick inserted in the middle comes out clean.
Transfer bread to a cooling rack and cool in the pan 5 minutes. After 5 minutes, turn bread out of the pan, turn right side up. Serve warm or at room temperature.

Video

Notes

Use very ripe, brown spotted bananas for the best banana bread flavor. Extra ripe bananas add more sweetness and a richer flavor.
Watch your butter carefully and stir constantly as you brown it. As soon as you see brown flecks and smell a nutty, toasted aroma, remove the brown butter from the hot pan to prevent burning.
Be careful to not over-bake your banana bread. It’s done when a tester inserted into the center of the loaf comes out with a few moist crumbs attached.
Freeze banana bread in slices because the slices thaw much quicker
This would be great with chocolate chips baked it! If desired, stir in 1 cup chocolate chips to finished batter.

Storage: Store browned butter banana bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition