There’s nothing quite like the warm, caramelized aroma of brown butter swirling through a tender, moist loaf of banana bread. This isn’t just another easy banana bread recipe-it’s a game-changer. By toasting the butter until it turns nutty and golden, we elevate the humble classic into something truly irresistible. Perfect for breakfast, snacks, or gifting, this recipe delivers deep flavor, incredible texture, and zero stress.
Ingredients :(Makes 1 Loaf)
3 ripe bananas (the riper, the better-speckled brown skin is ideal!)
¾ cup (170g) granulated sugar
½ cup (115g) brown butter, cooled slightly (see instructions below)
1 large egg, room temperature
1 tsp pure vanilla extract
1 ¾ cups (220g) all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
¼ cup (30g) chopped walnuts or pecans (optional, but recommended)
1 tbsp maple syrup or honey (for glaze, optional)
How to Make Brown Butter (The Secret Weapon!)
In a light-colored saucepan over medium heat, melt ½ cup (1 stick) unsalted butter.
As it melts, it will foam-keep stirring gently with a wooden spoon.
After 5–7 minutes, the foam will subside and you’ll see golden-brown specks forming at the bottom. The aroma will turn nutty and toasty-like toasted almonds.
Method :
Preheat oven to 350°F (175°C). To make removal easier, grease a 9 x 5-inch loaf pan and line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until smooth (you should have about 1 ¼ cups).
Whisk in the sugar, then the cooled brown butter, followed by the egg and vanilla. Mix until just combined.
Sift the flour, baking soda, salt, and cinnamon in a different bowl.
Don’t overmix; simply gently incorporate the dry ingredients into the liquid mixture.
Stir in the chopped nuts (if using).
Pour batter into the prepared loaf pan. For a beautiful finish, sprinkle a few extra nuts on top.
After 55 to 65 minutes of baking, a toothpick inserted in the center should come out clean.
After 15 minutes of cooling in the pan, move to a wire rack.