Brown Butter Banana Bread

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Brown butter gives our back-pocket banana bread a little more oomph in this new-fashioned recipe. Although brown butter isn’t exactly new (the French have used beurre noisette for centuries), it’s picked up within the past decade in the States. When butter melts down and cooks further, the milk solids toast and turn golden brown, deepening the flavor into something wonderfully nutty. You’ll smell it in the air as the brown butter banana bread bakes in the oven—it’s so good, you’ll want to turn it into a candle.

Baked with bananas and toasted walnuts, this version is pure heaven and totally steps up the classic banana bread recipe.

Ingredients for Brown Butter Banana Bread

Butter: Curb your natural instinct to bring the butter to room temperature—that’s not necessary here! You’ll brown the butter, so you can use it right out of the fridge. We just recommend cubing it first so it melts more quickly.
All-purpose flour: Avoid a dry, dense loaf and measure the flour properly. Spoon the flour into the measuring cup, then scrape off the excess with a butter knife. When you stick the measuring cup into the bag of flour, it packs too much into the cup.
Sugar: Sweeten the loaf with granulated sugar. Feel free to use half granulated and half brown sugar for a deeper, more caramelly taste. It’s lovely with the brown butter.
Baking soda: Baking soda will lift the bread, so it rises while it bakes.
Eggs: Bring two eggs to room temperature so they emulsify better into the batter. Take them out of the fridge 30 to 60 minutes before starting the recipe, or submerge them in warm (not hot!) water for 10 minutes.
Bananas: Mash just enough bananas to measure 1 cup. It may be two bananas or three. Bananas vary in size, so it’s important to use just 1 cup of mashed bananas to avoid adding too much moisture.
Buttermilk: Buttermilk adds a bit of tang, and its acidity makes the loaf moist. Try a buttermilk substitute if needed.

Directions

Step 1: Brown the butter

Overhead horizontal image of a stainless steel pan containing a rich, amber liquid, possibly melted butter or caramel, with frothy edges. The pan rests on a blue and white striped towel, next to a white spatula with a wooden handle on a dark wooden surface.

Place the cubed butter in a small heavy saucepan. Cook the butter over medium heat until it’s golden brown, 5 to 7 minutes, stirring constantly to evenly cook the milk solids. Immediately pour the butter into a bowl to stop the cooking process and to let it cool slightly.

Editor’s Tip: If you’ve never browned butter before, know that it feels like it takes forever to turn. Then when it does, it happens instantly. It’s going to foam up at some point, too, but keep stirring and scraping the bottom so you can keep an eye on the milk solids.

Step 2: Make the batter

Overhead horizontal image of hands mixing batter in a grey bowl with a wooden spoon. White flour is visible on top of the light yellow batter, along with a small bowl of walnuts in the background.

Preheat the oven to 350°F. In a large bowl, whisk together the all-purpose flour, sugar, baking soda and salt. In another bowl, stir together the eggs, mashed bananas, cooled brown butter, buttermilk and vanilla extract. Add the banana mixture to the flour mixture, stirring just until they’re combined. If you’re using walnuts, fold them in now.

Step 3: Bake the banana bread

Eye level horizontal image of a golden brown loaf of banana bread, partially sliced, resting on a textured gray platter. Three slices of the moist bread, studded with walnuts, are arranged next to the loaf.

Pour the batter into a greased or parchment-lined 9×5-inch loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool the loaf in the pan for 15 minutes so it can finish setting up its crumb structure, then remove it from the pan and onto a wire rack.

Editor’s Tip: If your banana bread’s top is browning too much while the inside is still raw, lower the oven’s temperature to 325° and cover the pan with aluminum foil.

Recipe Variations

Add mix-ins: Chocolate chips, chopped dried fruit, hazelnuts, almonds or pecans would taste great in this banana bread. Add them with or instead of the walnuts.
Top with streusel: If you love texture in your desserts, add streusel to your quick breads and muffins. It adds a knobby, crumbly, sugary texture that packs in a little more sweetness. Pour the batter into the loaf pan, then add unbaked streusel on top.
Include warm spices: Add fall baking spices to deepen the warm flavors of the loaf. Sweet cinnamon, woody nutmeg, zippy ginger and spicy clove all work here. You could also use a pumpkin pie or apple pie spice for an easy, all-in-one blend.

How to Store Brown Butter Banana Bread

Allow the brown butter banana bread to cool completely to room temperature, then transfer it to an airtight container or wrap it tightly in a few layers of storage wrap. Keep the loaf at room temperature for up to three days or in the fridge for up to five days.

Can you freeze brown butter banana bread?

Yes, you can freeze brown butter banana bread. Allow the loaf to cool completely to room temperature, then wrap it tightly in two layers of storage wrap followed by a layer of aluminum foil. It feels excessive, but this keeps the moisture locked in and prevents freezer burn. Freeze for up to two months, then thaw the loaf at room temperature for a few hours.

Brown Butter Banana Bread Tips

Eye level horizontal image of two thick slices of banana nut bread resting on a dark gray ribbed plate. The golden-brown bread is studded with pieces of walnuts and has a slightly textured crust, with a blue and white striped linen cloth visible in the soft-focus background.

How can I make my bananas ripen more quickly?

You can quickly ripen bananas using your oven. It’s my favorite trick when I need ripe bananas like, now—not in two days! Place the unpeeled bananas on a baking sheet and into a 250ºF oven until the skin turns brown and the flesh becomes soft and super sweet, about 15 minutes. Let them cool before using.

Why is my banana bread gummy?

If your banana bread is gummy, there may be a few culprits at play. The first is whether you used two bananas instead of measuring out 1 cup of mashed bananas. Since bananas vary in size, you might have added too much to the batter, and too much moisture will make your banana bread gummy. Always follow the exact measurement rather than the suggested number of bananas.

Also, make sure you’re mixing enough, but not too much. Undermixing won’t develop the gluten and create a strong crumb structure for your loaf. Overmixing will lead to excessive gluten development, causing your bread to sink after baking. Mix the batter just until no flour streaks remain.

Lastly, let your banana bread cool completely before cutting into it. I know, this is the hardest part! But the cool-off period is important because the loaf is still developing its crumb structure, even after coming out of the oven. Let the loaf cool in its pan for 10 minutes, then remove it to a wire rack to cool off completely. Leaving the loaf in its pan will trap moisture and make it gummy.

Can I bake brown butter banana bread in a different-sized pan?

Yes, you can bake brown butter banana bread in a different-sized pan. Instead of a 9×5-inch loaf, divide the batter evenly between three greased 5-3/4 x 3-inch mini loaf pans, or one 8-inch square pan. Start checking for doneness around the 40-minute mark.