How to Make the Best Brown Butter Banana Bread


Brown Butter Banana Bread is a unique (and delicious) twist on the classic banana bread recipe. The addition of brown butter instead of regular butter adds a delicious dimension of flavor. The great thing about this recipe is that is is super easy with just a few ingredients and comes together quickly.

Slices of brown butter banana bread sitting on a marble cake plate

Brown Butter Banana Bread Recipe


  • 2-3 ripe bananas mashed
  • 1/2 cup brown butter* (instructions below) 

  • ¾ cup granulated sugar

  • 1 large egg 

  • 1 Tbsp vanilla bean paste 

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ¼ tsp cinnamon

  • ⅛ tsp salt

  • 1 ½ cups all-purpose flour

Mix-ins (optional) : cinnamon & sugar, chopped walnuts or pecans or chocolate chips


  1. Preheat your oven to 350º and prepare a buttered loaf pan. This will help your loaf to not stick to the pan when baking.
  2. Peel and mash bananas with a fork in a large bowl.
  3. Add melted brown butter to mashed bananas using a large wooden spoon or electric mixer.
  4. Stir in sugar, eggs and vanilla bean paste.
  5. Over the top of your batter, sprinkle the baking soda, baking powder, cinnamon, salt, and flour, then mix until just combined.
  6. Pour batter into the prepared loaf pan.
    Optional: Sprinkle granulated sugar & cinnamon on the top for a sparkly, crispy topping!
  7. Bake for 50-55 minutes, until a toothpick, comes out clean. Remove from oven.
  8. Allow the loaf to cool for about 10 minutes before removing from loaf pan and transferring to a cooling rack. 
  9. Best served warm but terrific to enjoy at room temperature.
a loaf of brown butter banana bread in baking pan sitting on striped dish towel next to stove.

How to make Brown Butter

1 stick (8 tablespoons) unsalted butter

Heat a heavy bottomed skillet on medium heat. Add the butter, stirring frequently. Brown specks will start to form and butter will give off a nutty aroma. Once melted, the butter will foam up a bit, watch carefully when the browned specks begin to form at the bottom of the pan and remove from heat before it burns.
Pour into a glass bowl to stop the butter from cooking further and prevent burning.
Use browned butter immediately or store covered in the refrigerator for up to a week.

I hope you will try this updated version of the traditional banana bread recipe. It’ss my new go to! I love it for breakfast or a yummy afternoon snack!

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