Brown Butter Banana Bread
User Reviews
5
Brown Butter Banana Bread
Description
The Brown Butter Banana Bread begins by melting and browning salted butter until small brown flecks form, which adds a rich, nutty flavor to the bread. Ripe, mashed bananas are mixed with eggs, sugar, vanilla, and the cooled brown butter to form the wet ingredients. Meanwhile, the dry ingredients—flour, baking soda, baking powder, and salt—are combined and folded gently into the wet mixture. The batter is then baked in a loaf pan at 350°F until cooked through with a golden crust.
The combination of browned butter and bananas yields a moist, tender bread with a subtle caramel note from the butter, complementing the natural sweetness of the bananas. The texture is soft and well risen due to the leavening agents. Traditionally consumed as a breakfast or snack bread, it can be sliced and enjoyed plain or with toppings.
Practical tips include allowing the bread to cool completely before freezing, separating slices with parchment to prevent sticking, and reheating in a toaster oven or microwave. Add-ins like mini chocolate chips or nuts can be folded in before baking. If using unsalted butter, adding extra salt to the batter is advised. Stored properly in the fridge, the bread keeps fresh for up to five days.
Ingredients
- 1 stick 1/2 cup salted butter
- 3 banana medium ripe
- 3 egg room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
Instructions
- Prepare the brown butter – place a stick of salted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat.
- Allow the brown butter to cool slightly - you want it to still be liquid but not hot to the touch. I like to place it in the fridge for about 10 minutes. Preheat the oven to 350F and grease or line a loaf pan with parchment paper.
- Peel the bananas and place in a large mixing bowl. Mash bananas with a potato masher or the back of a fork. Add the eggs, sugar, vanilla extract and cooled brown butter to the bowl with the mashed bananas.Whisk that all together until evenly combined.
- In a separate bowl mix together the all purpose flour, baking soda, baking powder and salt. Fold the dry ingredients into wet with a flat spatula. Mix until the flour is just mixed in - be careful not to overmix.
- Pour batter into a loaf pan. Bake at 350F for 52-55 minutes. To check for doneness insert a toothpick into the center of the loaf and if the toothpick comes out clean the banana bread is done.
- Allow to cool completely before slicing - this is key for a moist banana bread. Store in the fridge and serve chilled for an extra rich and buttery taste!
Notes
- Let the bread cool fully before slicing for best texture and to avoid crumbling.
- For freezing, separate slices with parchment paper, wrap in foil, and place in a freezer bag to keep fresh longer.
- Reheat frozen slices in a toaster oven for about 5 minutes or microwave covered with a damp paper towel for 1-2 minutes.
- You can enhance the bread by adding mini chocolate chips or chopped pecans or walnuts to the batter just before baking.
- If you use unsalted butter instead of salted, increase salt in the recipe by about 1/2 teaspoon to maintain balanced flavor.
- Store leftover bread in the refrigerator; it remains fresh for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 301kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 360mg | 15% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
