If you love banana bread, just wait until you try it with brown butter. Browning the butter gives the bread a deep, nutty flavor that transforms every bite into pure magic. This banana bread isn’t too sweet—it’s perfectly balanced with a soft, fluffy texture that’s still moist enough to stay fresh for days.

This recipe is everything you want from a homemade loaf: simple ingredients, no fancy equipment, and results that taste like you spent all day in the kitchen. Whether you’re baking for breakfast, snacks, or just because your bananas went brown, this brown butter banana bread will become your go-to loaf in no time.

Ingredients

Here’s everything you’ll need for one standard loaf:

1/2 cup (113g) unsalted butter, browned
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
2 large eggs
3 very ripe bananas, mashed (about 1¼ cups)
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Optional: 1/2 cup chopped walnuts or chocolate chips

Main Ingredient Breakdown

Brown Butter: This is the star. Browning the butter intensifies its flavor, adding a warm, nutty depth that regular melted butter just can’t match.

Bananas: The riper, the better! Look for bananas that are heavily spotted or even mostly brown—those are the sweetest and give the best flavor.

Brown Sugar: Adds a slight molasses note, keeping the bread soft and adding a little extra richness.

Cinnamon: Just a hint of spice to make the flavor pop without overpowering the delicate banana and butter notes.

Instructions

Brown the Butter:
Melt the butter in a saucepan over medium heat. Swirl the pan as it cooks. Once it smells nutty and turns golden brown, remove from heat and let it cool for about 5 minutes.
Preheat the Oven:
Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar. Add the eggs, mashed bananas, and vanilla. Stir until smooth.
Mix Dry Ingredients:
In another bowl, whisk the flour, baking soda, salt, and cinnamon.
Combine:
Add the dry ingredients to the wet mixture. Stir gently until just combined. If using nuts or chocolate chips, fold them in now.
Bake:
Pour the batter into the prepared pan. Tap it on the counter to release any air bubbles. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool:
Let the bread cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.

Tips for Success

Use super ripe bananas: The riper, the better. Brown, spotty bananas are sweeter and mash easily.
Don’t overmix: Stir just until you don’t see any more dry flour. Overmixing can make the bread tough.
Add a topping: For a fancy look, slice a banana in half lengthwise and lay it gently on top of the batter before baking.
Storage: Wrap tightly and keep at room temperature for up to 3 days. It also freezes beautifully for up to 2 months!

FAQ

Can I make this recipe into muffins?
Yes! Divide the batter into a lined muffin tin and bake at 350°F for about 20–24 minutes.

Can I use oil instead of butter?
Technically yes, but you’ll lose that amazing nutty flavor. Brown butter is key to this recipe!

Can I make it gluten-free?
You can substitute a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly, but it still turns out delicious.

Can I add extra spices?
Absolutely. Try a pinch of nutmeg or cardamom for a twist.