EASY Moist Brown Butter Banana Bread (with VIDEO)

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If you're looking for a way to level up banana bread, you will fall in love with this absolutely delicious Brown Butter Banana Bread that has a mouth-watering, rich, nutty and caramel-like flavor that complements banana so well. This is based off of my popular recipe for the BEST Moist Chocolate Chip Banana Bread with inspiration from my viral Brown Butter Banana Bread Coffee Cake. If you haven't tried the combination of banana with brown butter, then prepare to be hooked! This loaf is so soft, incredibly moist and tender with an irresistible brown butter glaze. The recipe is very easy and uses just a few simple ingredients. Follow the step-by-step instructions below and watch the recipe video to see how easy it is to make this delicious homemade banana bread!

brown butter banana bread sliced on cutting board showing moist crumb texture

WHY THIS RECIPE WORKS

Easy to make - this easy banana bread recipe is very quick and easy to prepare. as I believe every banana bread should be. You don't need an electric mixer and can make it in one bowl with a fork, a whisk or a spatula.
Rich flavor - brown butter adds a level of complexity that is so incredibly morish. It makes this banana bread taste so buttery in the best possible way with nutty, caramel-like undertones.
Moist texture - this is a super moist banana bread with a soft crumb that is not dense nor mushy. It stays moist for days in an airtight container.
Not too sweet - the bananas are sweet enough that you don't need a lot of sugar to keep this cake moist and it has such a beautiful, rich banana flavor.
Brown butter glaze - the addition of a light glaze on top makes this recipe that much more special. You only need 1 more tablespoon of butter to make it and, WOW! It makes such a difference. Don't skip the salt in the glaze. Trust me - it is incredible!

sliced brown butter banana bread on cutting board showing moist crumb texture

WHAT IS BANANA BREAD?

Banana Bread is in fact not bread at all. It is basically a leaner banana cake baked in a loaf pan. The term "bread" is given to loaf cakes baked in the style of "quick bread" which is a quick and simple method that involves combining liquid wet ingredients separately from dry ingredients and then blending them together. It does not involve any time consuming steps like "creaming" or alternating ingredients. You can find many other loaf recipes here.

top view of glazed brown butter banana bread

INGREDIENTS FOR BROWN BUTTER BANANA BREAD

All purpose flour - regular unbleached all-purpose flour works great for a moist banana bread. Do not pack it down when measuring or use a scale to get the right amount.
Baking powder - you'll need quite a bit of baking powder since this is a dense batter and, like most quick bread recipes, there is no aerating step. You just mix the wet ingredients with the dry ingredients, so we really rely on chemical leavening agents to give rise to this loaf.
Baking soda - baking soda is what gives this loaf such a rich deep brown crust and it will also react with the acidity from the molasses in brown sugar.

top view of sliced brown butter banana bread on cutting board showing moist crumb texture

Bananas - you'll need 3-4 ripe bananas for this recipe. Mash them up and measure out 1 ½ cups. For me, this is usually 3 large bananas. I don't recommend using frozen bananas for the best taste, but it will still work. See my tips below in the FAQ section to read why.
Unsalted butter - butter brings the flavor! You can use salted butter too which will taste incredible! If you use salted butter for the batter, just reduce the added salt by about ⅛ teaspoon.
Brown sugar - light or dark brown sugar works great in this recipe. It adds a lovely hint of molasses flavor and also keeps it extra moist.

brown butter banana bread loaf on cutting board with glaze dripping down

front view of sliced brown butter banana bread on cutting board showing moist crumb texture

STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST BANANA BREAD

STEP 1). Mash bananas on a flat surface with the back of a fork until very smooth.
STEP 2). Whisk in brown sugar. Mash peeled bananas until very smooth. Place mashed banana in a large mixing bowl. Measure them out so you have 1 ½ cups (or weight out 360g of banana flesh). Add brown sugar and whisk until smooth, glossy and it looks syrupy.
STEP 3). Add eggs. Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated.
STEP 4). Brown the butter. Follow these instructions here for detailed instructions on how to brown butter. Basically, place it in a small heavy-bottomed saucepan over medium heat and stir quite frequently until all of the moisture evaporates and the milk solids turn golden brown. The butter will sizzle, crackle and foam before it is sufficiently browned. Immediately remove the pan from the heat, let it cool for just a minute and then add it to the batter. Immediately whisk it in until smooth, then mix in vanilla.
STEP 5). Combine dry ingredients. Whisk together flour, baking powder, baking soda and salt in medium bowl so it is evenly blended.
STEP 6). Add dry ingredients to wet ingredients. Add dry ingredients to the banana mixture all at once and fold them in until the batter is uniform. Do not over-mix.
STEP 7). Bake. Scrape batter into prepared pan and smooth it out, then run the spatula through the center lengthwise which will help it split down the middle as it bakes. Bake for 45-50 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 20 minutes, then lift the loaf out of the pan using the over-hanging parchment and let it finish cooling.
STEP 8). Bake. Make the glaze. Place butter in a small saucepan over medium heat and stir as it melts, crackles and pops while the water evaporates and the milk solids turn golden brown. Remove the pan from the heat and whisk in one tablespoon of milk. It will sizzle. Add powdered sugar and whisk until smooth and thick, then whisk in the remaining milk and salt until the glaze is smooth and has a drizzling consistency. Pour or spoon it over the banana bread while it is still slightly warm, let it set for 10 minutes and enjoy!

slice of brown butter banana bread on cutting board showing moist crumb texture

EXPERT BAKING TIPS

Measure flour correctly. Adding too much flour to the batter can result in a dense loaf. Bananas contain carbohydrates that will contribute to some of the structure of the loaf itself, so the batter will be naturally wet. Resist the urge to add more flour.
Use the right amount of bananas. Bananas come in all different sizes... generally small medium and large. This recipe uses 3 medium sized bananas, and 1 medium banana (flesh only) weighs about 120g. So, that means after you peel your banana it should weigh about 120 grams. For this recipe you will need 360g of banana flesh.
Mash the bananas very well. Mash the bananas to a smooth consistency. This will ensure you extract all of the sugars and starch so they incorporate into the batter to make it moist and with an even crumb texture.

brown butter banana bread sliced on cutting board

Do not over-mix - banana bread is a rustic batter and doesn't need to be perfectly smooth to turn out wonderfully. Just gently fold the flour in until evenly incorporated so there aren't any large dry streaks, but no need to mix excessively. Over-mixing will lead to a drier, tougher crumb texture instead of soft and tender.
Avoid frozen bananas if you can. I always prefer to make banana bread with very ripe spotty bananas and not frozen bananas. That is because freezing destroys the cell structure of the banana so that a lot of water leaches out once they thaw. This water is free water and can cause a dense gummy layer to form at the bottom of the baked loaf. Fresh bananas have their cell structures intact so that they can contribute better to the integrity of the loaf.

slice of banana bread broken in half showing moist crumb texture

RECIPE FAQ

Can I use a mixer to make this banana bread?

If you prefer to use a mixer, you certainly can. Place the ripe bananas in the bowl and use the whisk attachment on medium speed to mash them up. Then continue to follow the recipe. Be careful not to over-mix once you add the flour.

Can I use frozen bananas to make brown butter banana bread recipe?

The short answer is, "Yes", you can. However, I don't recommend it. For the best results, use very ripe spotty bananas. Ripe fresh bananas will provide the necessary sweetness while still contributing solid structure to the loaf without making it stodgy.
Frozen bananas discolor (they turn brown due to a chemical reaction called oxidation) and will leach water once defrosted. This free water can make the loaf soggy, and it may bake with a dense gummy layer on the bottom. Also, bananas take on lots of unpleasant freezer flavors that can alter the taste of the loaf.

Can I use oil instead of butter for banana bread?

Yes, you can replace the brown butter with an equivalent amount of brown butter (that's the butter after being brownies, so about 18% less the total quantity). However, brown butter is one of the main flavors so I would not recommend it.

How do I know when banana bread is finished baking?

This banana bread is ready when the top is deeply browned and cracked along the center. A toothpick inserted into the center should come out without any wet batter.

Why do you need baking soda in banana bread?

You don't! Banana bread will rise fine with baking powder and in fact I find most banana bread recipes have TOO MUCH baking soda which gives it a soapy taste and pasty texture. Although ripe bananas are mildly acidic, there is not enough acid in most banana bread recipes to react with all of that baking soda. My recipe has a blend of baking powder and soda to give it a deep golden crust, balanced flavor and also nice uniform crumb texture. When there is too much leavening, the gas escapes so fast and the loaf can collapse.

Should I bake banana bread in a glass dish or metal pan?

I prefer metal because it conducts heat quickly. Using glass means you need to bake the loaf longer and it can have a tendency to dry out if your oven runs too hot.

Can I add nuts to this banana bread recipe?

Yes, you absolutely can! I would recommend a softer nut such as walnuts or pecans. You can add about ½ cup of nuts to this recipe.

How do you store banana bread?

This banana bread keeps well in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

How do you wrap banana bread?

For best freshness, wrap the cooled loaf first in plastic wrap and then in aluminum foil before freezing.

Can I freeze banana bread?

Yes, you absolutely can! To freeze the whole loaf, wrap it well in plastic wrap and then in foil. Place the wrapped loaf in a resealable freezer bag and freeze for up to 3 months. If you choose to freeze slices, wrap the slices individually in plastic wrap and the place in a freezer bag.

How do you keep banana bread moist?

Be sure to store banana bread in an airtight container after baking, and make sure you don't over-bake it. This recipe makes a very moist loaf thanks to liquid oil and yogurt in the batter.

Why does my banana bread come out dry?

If you have problems with your banana bread being dry, it is mostly likely because it has been over-baked or you have used too much flour. Make sure that you measure accurately.

Can I use whole wheat flour for banana bread?

Yes! You can replace up to 1 cup of all-purpose flour with whole wheat flour in this recipe. Other readers have replaced all of the flour with whole wheat flour an reported back that it was a success!

If you love banana bread, check out these recipes!

Chocolate Chip Macadamia Nut Banana Bread Moist Chocolate Fudge Swirl Banana Muffins Peanut Butter Chocolate Swirl Banana Bread Whole Wheat Chocolate Banana Muffins Double Chocolate Banana Bread Banana Oat Muffins Banana Blueberry Oat Muffins

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Video

Brown Butter Banana Bread

Christina Marsigliese, Food Scientist MSc.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Servings 10 slices

Ingredients

Banana Bread batter:

1 ½ cups (355ml/360g) mashed ripe banana** (from about 3 large or 4 medium bananas)
¾ cup (165g) packed light brown sugar
2 large eggs, at room temperature
⅓ cup (75g) unsalted butter
¼ cup (60ml) plain full fat yogurt
1 teaspoon (5ml) pure vanilla extract
1 ¾ cups (250g) all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
½ teaspoon salt

Brown Butter glaze:

1 tablespoon (14g) unsalted butter browned
2 tablespoon (30ml) whole milk
½ cup (60g) powdered confectioner's sugar
⅛ teaspoon salt

NOTE: this is a small amount of glaze not meant to overpower the banana bread and if you want more icing, then you can double the recipe.

**NOTE: be sure to measure out the banana after mashing as bananas vary in size. Alternatively, you can weigh out 360g of banana flesh (without the peel).

Instructions

Preheat the oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
Mash peeled bananas until very smooth. Place mashed banana in a large mixing bowl. Measure them out so you have 1 ½ cups (or weight out 360g of banana flesh). Add brown sugar and whisk until smooth, glossy and it looks syrupy.
Add eggs to the mashed banana/sugar mixture and whisk them until evenly incorporated.
Now brown the butter. Follow the detailed instructions in this post here to learn how to brown butter in a 1-quart stainless steel saucepan. It's easy! Basically, place it in a small heavy-bottomed saucepan over medium heat and stir quite frequently until all of the moisture evaporates and the milk solids turn golden brown. The butter will sizzle, crackle and foam before it is sufficiently browned. Immediately remove the pan from the heat, let it cool for just a minute and then add it to the batter. Immediately whisk it in until smooth, then mix in vanilla.
Whisk together flour, baking powder, baking soda and salt in medium bowl so it is evenly blended.
Add dry ingredients to the banana mixture all at once and fold them in until the batter is uniform. Do not over-mix.
Scrape batter into prepared pan and smooth it out, then run the spatula through the center lengthwise which will help it split down the middle as it bakes.
Bake for 45-50 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 20 minutes, then lift the loaf out of the pan using the over-hanging parchment and let it finish cooling.
Make the glaze. Place butter in a small saucepan over medium heat and stir as it melts, crackles and pops while the water evaporates and the milk solids turn golden brown. Remove the pan from the heat and whisk in one tablespoon of milk. It will sizzle. Add powdered sugar and whisk until smooth and thick, then whisk in the remaining milk and salt until the glaze is smooth and has a drizzling consistency. Pour or spoon it over the banana bread while it is still slightly warm, let it set for 10 minutes and enjoy!