Brown Butter Banana Bread
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Super moist Brown Butter Banana Bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
This is it. Mana from heaven. Seriously the BEST ever banana bread. I’ve been trying to make the perfect banana bread since last summer and it was always… off. Too moist. Not moist enough. Moist enough but kind of spongy? Moist and not spongy but not sweet enough. Or too sweet? The edges too dark and hard. Gooey center. Perfect texture! Great now the color is off…
It was a mess there for a while.
But this right here, this is it. My all time favorite, absolutely perfect in every way banana bread.
Here are a few things to think about when you’re making this banana bread.
1) Please mix the batter by hand. You can use an electric mixer for the wet ingredients, but be sure to stir by hand when you add the dry ingredients. An electric mixer tends to over mix the batter and the texture of your bread will be off. Kind of dense and spongy. No bueno.
2) Please brown the butter! This is a brown butter banana bread so it’s kind of an integral step ya know? And seriously all you do is just let it cook a little longer, maybe 2 minutes or so, after it’s melted. It is sooooo worth it. It really makes the flavor of the banana bread come to life. You will not regret it.
My last request is simply that you make this heavenly stuff. Just MAKE it. Get yourself some bananas, let them ripen on your counter for a few days, and whip up this amazing bread. You can even add chocolate chips if you are like my husband and must. have. chocolate. always. I’ve made it with and without and both are incredible.
Alright enough talking. Run, don’t walk, to the store and get some bananas! Or just put them on your grocery list for next week. I would be okay with that.
What people are saying about this Brown Butter Banana Bread
“This is hands-down the best banana bread we’ve ever tried! My boys are over the moon about this banana bread. When I bake it… I now double the recipe because three teenage boys can eat the first loaf in just one morning. I do the same… just add a bit of white vinegar to the milk to create buttermilk. I definitely use the Greek yogurt as well. The one thing I would say is that it makes more batter than just one loaf for me. The first time I made it, the batter overflowed… So now I just pull some batter out and make muffins with the perceived excess … and use the rest for the loaves. Thank you for this recipe!” – Annette
“Best banana bread recipe I have ever made!! Browning the butter added great flavor. absolutely delicious.” – Liz
“I have literally tried dozens of banana bread recipes and my husband declared this the best yet. Wow! Thanks!” – Janet
“OMG – my new banana bread standard!! i used 3.5 bananas, sour cream and lowfat milk w/ a touch of lemon juice. It looks just like your pics and was so delicious! It was devoured in a few hours. Thank you – thank you!” – Amy
Brown Butter Banana Bread
Ingredients
- 3 medium bananas, mashed (about 1 cup mashed)
- 1 cup sugar
- ½ cup plain fat free Greek yogurt , (or sour cream)
- ½ cup butter, (½ cup is equal to 1 stick or 8 tablespoons)
- 2 eggs
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- optional: ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
- In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
- Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
- Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
- Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So so good. Fresh out of the oven, this may be the best banana bread I’ve ever had. Once it was room temp it was still good, but it seemed to lose the brown butter a little bit. It may have been my oven, but I did need to bake it an additional 15 or so minutes. In any case, this has already become a favorite!
Tried your recipe, was absolutely delicious. I made my own variation by using my homemade yogurt, homemade butter, homemade buttermilk, cake and pastry flour, 2 Tbsp of lavender I ground and added to the browning butter, 1 cup of blueberries and 3 Tbsp of fresh lemon juice from lemons I juiced both of which I added to bowl with mashed bananas yogurt etc. Browned and did rise nicely, was doughy in middle after an hour of cooking so sealed top of loaf with foil, shiny side down and cooked or approximately 25 min longer, turned out perfect. So delicious. Drizzled a vanilla butter glaze over the top. Nice moist loaf!
This is my go to. It really is what you are craving when you think “Man I really want some goooood banana bread.”
The Best banana bread recipe I have made and my husband LOVED it. I also used less sugar (2/3 cups) and added chopped walnuts. It was perfect 👍🏼 cooking time for me was about 70 minutes.
Best Banana Bread Recipe Ever! I have made this recipe at least 4o times, with and without Chocolate Chips, with Walnuts, or Macadamia nuts and Coconut, I’ve used yogurt, I’ve used sour cream, i have substituted unsweetened vanilla almond milk or 2% milk for the butter milk, and it comes out great every time!
By far the best Banana Bread recipe ever!!! I always have sour cream on hand (baked potato freak) and I used milk with vinegar for the buttermilk, but there is no way you could tell I didn’t use yogurt or real buttermilk. Definitely will make this again, and again, and again. Oh, did I mention my house smells awesome.
best banana bread ever, no joke. worth the extra hassle of ingredient prep. i doubled the batch and it made 3 loaves.
Thrilled to hear you enjoyed this much! It is a literal staple here in our home! 🙂
Just made the bread and it looks wonderful, the house smells great! I didn’t use buttermilk but did a milk/vinegar substitute. Can’t wait to slice into this bad boy!
I prefer pecans to chocolate chips. Is it ok to substitute?
That will probably be fine!
This is by far my favorite banana bread recipe …… just watching the brown butter swirl in the batter is totally the best!! So easy and so very delicious……. I sometimes add mini-chocolate chips for a yummy change!! I usually have enough batter to make 4 muffins along with the bread. (The muffins take about 25 minutes at 325 degrees).
Thanks for your positive feedback, Melissa! So glad you enjoy this recipe!