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Brown Butter Banana Bread

This Brown Butter Banana Bread features a rich, nutty flavor from browned butter and is sure to please family and friends with its moist texture and customizable options.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Unsalted butter, browned Adds rich, nutty flavor.
  • 3 very ripe bananas Very ripe bananas, mashed Use blackened bananas for natural sweetness.
  • 1/2 cup Light brown sugar Provides moisture and enhances caramel flavor.
  • 1/2 cup Granulated sugar Balances sweetness and aids browning.
  • 2 Eggs Beaten.
  • 1 teaspoon Vanilla extract For additional flavor.
  • 1/2 cup Plain Greek yogurt Keeps bread tender and adds slight tang.
Dry Ingredients
  • 1.5 cups All-purpose flour Main structure of the bread.
  • 1 teaspoon Baking soda Helps the bread rise.
  • 1/4 teaspoon Fine salt Enhances flavors.
  • 1 teaspoon Ground cinnamon Optional for added flavor.
Optional Add-Ins
  • 1/2 cup Chopped walnuts or chocolate chips For added texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 loaf pan and line it with parchment paper.
  2. In a small saucepan, melt the unsalted butter over medium heat, stirring until golden with brown spots and smelling nutty. Remove from heat to cool slightly.
  3. In a large mixing bowl, whisk together the mashed bananas, light brown sugar, and granulated sugar until glossy and well combined.
  4. Beat in the eggs, vanilla extract, and Greek yogurt until smooth. Gradually whisk in the browned butter.
  5. In another bowl, sift together the all-purpose flour, baking soda, fine salt, and cinnamon. Stir to blend.
  6. Gently fold the dry ingredients into the wet mixture until no flour streaks remain, but don't overmix; a few lumps are okay.
  7. If desired, fold in chopped walnuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan. Optionally, run a buttered knife along the top for decoration.
  2. Bake for 55 to 65 minutes, checking for doneness with a toothpick around 52 minutes; it should come out with moist crumbs.
  3. Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Don’t overmix the batter as it can lead to a tough texture. Use ripe bananas for the best flavor. Cool completely before slicing for the best results.