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To make this delightful brown butter banana bread, gather these simple ingredients: - 1/2 cup (1 stick) unsalted butter - 3 ripe bananas, thoroughly mashed - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 1/2 cups all-purpose flour - 1/2 cup chopped walnuts or pecans (optional) - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg Ripe bananas are key to great banana bread. They should be yellow with brown spots. This shows they are sweet and soft. The natural sugars in ripe bananas make the bread moist and flavorful. The more ripe the bananas, the better! If they are too firm, your bread may taste bland and dry. You can add nuts to your banana bread for a nice crunch. Walnuts and pecans work well. They add flavor and texture. If you prefer a nut-free option, leave them out. You can also try chocolate chips or dried fruit for a tasty twist. Mix and match to find your favorite! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key to get the bread baked just right. While it heats, grab a 9x5-inch loaf pan. You can grease it with butter or line it with parchment paper. This will help the bread come out easily later. To brown butter, melt your unsalted butter in a medium saucepan over medium heat. Stir it often. As it melts, watch it closely. After about 5-7 minutes, it will turn a rich golden brown. This is when it gives off a nutty smell. Be careful not to burn it. Once browned, take it off the heat and let it cool for about 5 minutes. In a big bowl, mash your ripe bananas. You’ll want them to be very smooth. Add both the brown sugar and granulated sugar to the bananas. Mix well until everything is smooth and blended. Next, crack the eggs into the bowl. Add the vanilla extract, and whisk until combined. Now, carefully pour in your slightly cooled brown butter. Mix until everything is well combined. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add this dry mixture to the banana batter. Gently fold them together until just combined. Be careful not to overmix. This keeps your bread fluffy. If you want to add nuts, gently fold them in now without overmixing. To keep your banana bread light, avoid overmixing the batter. When you combine the dry and wet ingredients, mix just until you see no flour. This helps keep air in the batter, making it fluffy. If you stir too much, your bread can turn out dense and heavy. Remember: less is more when mixing! Browning butter adds a wonderful nutty flavor to your banana bread. Start by melting the butter over medium heat in a saucepan. Stir it often and watch closely. Once it turns golden brown and smells nutty, remove it from the heat. Let it cool for about five minutes before adding it to the batter. This step is key for rich taste! Serving your banana bread nicely makes it even more appealing. Slice it while it’s warm, but not too hot. A pat of butter on each slice adds richness. You can also drizzle honey on top for extra sweetness. Dusting a little cinnamon can give it a charming look and flavor boost. Your guests will love how it looks and tastes! Pro Tips Brown Butter Perfection: Make sure to keep an eye on the butter while it's browning. The process can go from perfect to burnt quickly, so stir often and remove it from the heat as soon as it reaches a golden brown color. Banana Ripeness: For the best flavor and sweetness, use overripe bananas with brown spots. The riper the bananas, the sweeter and more flavorful your banana bread will be. Don't Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense bread, so be gentle to maintain a light and fluffy texture. Cooling Is Key: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set properly and prevents it from becoming soggy. {{image_4}} You can make this banana bread gluten-free. Use a 1:1 gluten-free flour blend. This swap keeps the texture light. Make sure the blend has xanthan gum. It helps with binding and structure. Follow the same steps in the recipe. You will enjoy a tasty loaf without gluten. If you love chocolate, add chocolate chips. Use semi-sweet or dark chocolate chips. Fold in about 1 cup of chips after mixing the dry ingredients. This will create a rich, sweet flavor. The chocolate pairs well with the brown butter. Each bite will be a treat for chocolate lovers! You can also make this bread vegan. Replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For butter, use coconut oil or vegan butter. This way, you keep the rich flavor. Your vegan friends will love this moist banana bread! After you enjoy your brown butter banana bread, store any leftovers properly. Place the cooled bread in an airtight container or wrap it tightly in plastic wrap. This keeps the bread fresh and moist. Store it at room temperature for up to three days. Avoid leaving it out in the open, as it can dry out quickly. If you want to save some for later, freezing is a great option. First, let the bread cool completely. Then, slice it into pieces if you prefer individual servings. Wrap each slice in plastic wrap and then place them in a freezer bag. Push out as much air as you can before sealing. You can freeze the bread for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To enjoy the warm taste of freshly baked banana bread, reheat it properly. You can use a microwave or an oven. For the microwave, place a slice on a plate and heat it for about 15-20 seconds. For the oven, preheat it to 350°F (175°C) and warm the bread for about 10 minutes. Both methods keep the bread moist and flavorful. Enjoy your delicious treat! Yes, you can use frozen bananas! Just thaw them first. Frozen bananas become very soft, which makes them easy to mash. They may also add extra moisture to your bread, making it even more delicious. Remember to drain any excess liquid after thawing. Banana bread can be dense for a few reasons. One common reason is overmixing the batter. When you mix too much, it develops gluten, which makes the bread heavy. Another reason could be too many bananas or not enough flour. Always measure your ingredients carefully for the best results. To check if your banana bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. If it has wet batter on it, let it bake a little longer. Keep an eye on it to avoid overbaking! This blog post covered many aspects of making brown butter banana bread. You learned about key ingredients, with ripe bananas making a big difference. The step-by-step guide shows you how to brown butter and mix it all together. I shared tips to keep your bread fluffy and present it well. You can also explore sweet variations and how to store leftovers. Remember, each step matters in creating the perfect loaf. Enjoy this delicious treat, and don’t forget to share it with friends!

Brown Butter Banana Bread

A deliciously moist banana bread made with brown butter for a rich flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 3 pieces ripe bananas
  • 0.5 cup packed brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1.5 cups all-purpose flour
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
  • In a medium-sized saucepan, melt the unsalted butter over medium heat until browned.
  • In a large mixing bowl, combine the well-mashed bananas with both brown sugar and granulated sugar.
  • Add the eggs and vanilla extract to the banana-sugar mixture and whisk until smooth.
  • Pour the slightly cooled brown butter into the banana mixture and mix thoroughly.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  • Gradually fold the dry mixture into the wet banana batter until just combined.
  • If using, gently fold in the chopped nuts.
  • Pour the banana bread batter into the prepared loaf pan and smooth the top.
  • Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

For an inviting presentation, serve each slice with a pat of butter or a drizzle of honey on top.
Keyword baking, banana bread, brown butter