Why You’ll Love This Brown Butter Banana Bread
This brown butter banana bread is everything we love about a classic banana loaf – with a rich, buttery twist. The browned butter deepens the banana flavor with nutty, caramel-like notes that make each slice feel extra special.
This recipe has been tested dozens of times in our kitchen to strike the perfect balance of sweetness and moisture. It’s made with Greek yogurt or sour cream for that tender crumb, and it bakes up golden brown on top while staying soft in the center. Top with cream cheese frosting from my gluten-free banana cake recipe for a decadent treat!
If you’ve struggled with dry banana bread or overly sweet versions, this recipe fixes that. Plus, it’s flexible – add chocolate chips, a swirl of cinnamon, or even chopped nuts for extra texture.
Want more banana bakes? Try our banana bread with oat flour or these fluffy muffins swirled with Nutella.
Table of Contents
Ingredients You’ll Need
Here’s what goes into this easy brown butter banana bread:
- Unsalted butter: Browning this butter adds a deep, nutty flavor with those signature brown bits.
- Flour: All-purpose flour or 1:1 gluten-free flour (like Bob’s Red Mill) work well.
- Baking soda + baking powder: The dry structure team that creates rise and stability.
- Very ripe bananas: The riper, the better. Large ripe bananas add moisture and natural sweetness.
- Eggs: Help bind the banana bread batter and add structure.
- Sour cream or Greek yogurt: Adds moisture and acidity to balance the richness of the butter.
- Brown sugar + granulated sugar: Light brown sugar brings a subtle caramel note, while white sugar adds structure.
- Vanilla extract: Enhances all the warm, sweet flavors.
- Salt
- Optional: chocolate chips, nuts, or spices like cinnamon or nutmeg.
How to Make Brown Butter Banana Bread
Step 1: Preheat and prep. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper for easy removal.
Step 2: Brown the butter. Slice butter into pieces and melt in a saucepan over medium heat. Stir frequently until it foams and golden brown bits appear on the bottom. This should take about 5 minutes. It will smell nutty and toasty, this is the flavor magic. Transfer to a bowl to cool.
Step 3: Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 4: Combine wet ingredients. Mash bananas (about 3 large ripe bananas). In a large bowl, whisk the bananas, browned butter, eggs, sour cream, sugars, and vanilla until smooth (some banana lumps are okay).
Step 5: Combine the batter. Gently stir the dry ingredients into the wet mixture. Use a spatula to fold until just combined – don’t overmix.
Step 6: Bake. Pour the banana bread batter into the prepared pan. Slice an extra banana in half lengthwise and place on top (optional but beautiful). Bake for 50–60 minutes, tenting with foil halfway through if it browns too quickly.
Step 7: Cool. Let the banana loaf cool in the pan for 15 minutes, then transfer to a wire rack. Slice and enjoy!
Customize This Banana Bread
Want to change it up? Try one of these fun variations:
- Chocolate chips: Add ½ to ¾ cup for melty pockets of sweetness.
- Walnuts or pecans: Stir in chopped nuts for crunch.
- Cinnamon swirl: Layer a mix of cinnamon and brown sugar into the center of the batter.
- Maple glaze: Drizzle with a simple glaze once cooled for an extra treat.
Storage and Freezing Tips
Room Temperature: Wrap in plastic wrap or store in an airtight container for 2 days.
Fridge: Keeps for 5 days. Let it come to room temp before eating.
Freezer: Wrap in plastic wrap and foil and freeze for up to 4 months. Thaw overnight or reheat gently to revive that fresh-baked texture.
Recipe FAQs
It adds nutty, toffee-like flavor that enhances the banana flavor. Those toasted brown bits create a depth that regular butter can’t match.
Spotty, almost black bananas are best. The riper they are, the sweeter and more flavorful your loaf will be.
Sour cream or Greek yogurt are key for a tender texture, along with not overbaking. Also, wrap it well in plastic wrap after cooling.
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, it’s ready.
This is the kind of moist banana bread you’ll come back to week after week. It’s deeply flavorful, simple to make, and freezer-friendly too.
If you bake it, leave a review and let us know what mix-ins you added. Or if it made it through the night without being devoured.
More Brown Butter Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Brown Butter Banana Bread (Rich, Moist & Irresistibly Easy)
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Ingredients
- 1/2 cup unsalted butter cut into equal slices
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups very ripe mashed bananas (about 3 large bananas) plus an additional banana for topping
- 2 large eggs
- 1/4 cup sour cream or greek yogurt
- 1/4 cup of granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line the center with a piece of parchment paper.
- Brown the butter: Melt butter in a medium saucepan over medium heat. Swirl to melt and continue to stir until it bubbles and foams. Some bubbles will subside around the 5-minutes and the milk solids will toast and turn a golden brown. It should smell buttery and nutty. Immediately remove it from the heat to a separate bowl.1/2 cup unsalted butter
- Mix dry ingredients: while the butter is cooling, whisk together the flour, baking soda, baking powder, and salt in a medium bowl and set aside.2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
- Combine wet ingredients: Mash the banana with a fork and measure out 1 1/2 cups or weight (345g) it for best results. Mix it with the brown butter, eggs, sour cream, granulated sugar, brown sugar, and vanilla. and whisk well until combined and all of the lumps are gone. It's okay to have some lumps of bananas.1 1/2 cups very ripe mashed bananas, 2 large eggs, 1/4 cup sour cream or greek yogurt, 1/4 cup of granulated sugar, 1/2 cup light brown sugar, 1 teaspoon vanilla extract
- Combine the batter: Stir the dry ingredients into the wet ingredients and use a wooden spoon or spatula to mix until completely combined. Be careful not to over mix.
- Bake: Pour the batter into the prepared loaf pan. Slice another ripe banana down the center lengthwise and add it to the top. Bake in the preheated oven for 50-60 minutes, until the top and sides are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Tent with aluminum foil if it looks to brown.
- Cool and serve: Allow the bread to cool in the loaf pan for 15 minutes. Use the parchment paper to pull it out of the pan then transfer it to a wire rack to cool completely. Slice and serve plain or with butter.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this several times now and it always turns out perfectly. Recipe is easy and delicious!
So glad you love it Hannah. Thanks!
I just made this and it was so good!! I almost didn’t make it since I love my banana bread recipe but, the brown butter got to me. Thank you!!
So glad you liked it, Diane!
The best banana bread recipe I’ve tried! The whole house always smells amazing after baking it and no crumbs are left behind!
Thank you, Lisa!! Such a compliment!