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
- 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
- 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.
OMG – my new banana bread standard!! i used 3.5 bananas, s cream and lowfat milk w/ a touch oflemon juice. it looks just like your pics and was so delicious! It was devoured in a few hours. thank you – thank you!
Ingredient list says baking powder but instructions say baking soda…
Hi Katherine- Thanks for pointing out that typo! It is all supposed to say baking soda. I will get that fixed. Thank you!
I just maDe this beautiful loaf! As i read thecomments while it was baking, i Learned there Was a typo on the ingrEdients. I used baking pOwder vs baking soDa. 🙁 Small suGgestion to edit the inGredient list and Change baking powder to Soda. Im sure it Completely changes the Results!
Sorry about that, Bernadette! It should be fixed now.
This is the best banana bread that I have ever made. The first time I made it I cut the sugar to 3/4 cup and used milk with a teaspoon of white vinegar for the buttermilk. I split the batter into two medium loaf pans and baked for 40-45 minutes. It was incredibly moist and delicious. I still felt it had more sugar than needed so I’m baking another batch with 2/3 cup sugar. I will always use this recipe from now on….it’s fabulous.
Best compliment ever! Super excited to hear that you have found a new favorite recipe! Thanks for your feedback, Beth!
thank you for the recipe. day 40 in quarantine and this is the third banana bread recipe i’ve tried. followed the ingredients and your instructions and it was perfect. made them and had them delivered to my mom and she loved it too. She said it was the best she ever had in her life. and she’s 66.
Yesss! This comment has made my day. Thank you for your great feedback!