This special Brown Butter Banana Bread has one little extra step which is well worth it. Browning the butter makes this banana bread slightly nutty making it extra delicious!
How to Brown Butter
Browning butter is well worth it but you do need a little bit of patience.
- Start by adding the butter to a frying pan on medium heat stirring until it starts to foam lightly.
- Keep stirring until it turns a golden brown and remove from the heat immediately.
- Pour into a heat-safe bowl and let it cool to just barely warm, then use in your recipe!
Why Brown The Butter?
When you cook the butter long enough you turn the milk solids brown while cooking out any water present in the butter. This leaves the butter with a deeper, slightly toasty, or nutty flavor adding a little extra to the already moist and delicious banana bread or baking that you may add it to.
A Tip About Bananas
Use the ripest bananas you can. The riper the banana, the softer it mashes up, the sweeter it is, and the better the banana flavor. It also bakes better in the loaf instead of pieces of banana, it blends right in.
How to Store Brown Butter Banana Bread
You can keep this Brown Butter Banana Bread on the counter in an airtight container for up to 4 days, or in the freezer in an airtight container for up to 3 months, thawing it at room temperature for several hours before serving. Then slice it and serve.
Additions to Banana Bread
- You can add walnuts or pecans, instead of the chocolate chips if you want.
- Add a 1/4 tsp of cinnamon for a great taste addition
- This recipe will double nicely if you want to make two loaves.
Happy Baking
Love,
Karlynn
More Banana Bread Recipes
Brown Butter Banana Bread
Ingredients
- ½ cup butter
- 1¼ cup brown sugar
- 2 large eggs
- 1 ½ cups mashed banana very ripe, about 3-4 bananas
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Optional
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350° F. Grease and flour a standard loaf pan and set aside.
- In a medium frying pan on medium heat add the 1/2 cup of butter. Melt it and keep stirring until the butter starts to foam. Once the butter foams it will brown quickly after so keep stirring. As soon as it turns dark golden brown remove from heat and pour into a heat-proof bowl to cool slightly.
- Once the butter has cooled to just warm, add the sugar in and stir together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas, then stir in the vanilla.
- In a separate bowl whisk together the dry ingredients.
- Stir in gently, until just combined. If using the chocolate chips, stir in now.
- Pour into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean. If the top starts to brown too quickly, cover with foil lightly.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in a container for up to 5 days at room temperature.
Notes
- As with all banana bread, if the top starts to get too brown, tent the top lightly with aluminum foil and continue baking.
Nutrition
PIN THIS RECIPE to your BAKING RECIPES Board, and Remember to FOLLOW ME ON PINTEREST!
Leave a Comment or Recipe Tip