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Easy Classic Banana Bread with Browned Butter (Best Recipe)

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This banana bread uses browned butter for a nutty, caramelized depth that makes it incredibly moist and flavorful. It’s a simple, foolproof recipe that turns ripe bananas into a crowd-pleasing loaf.

Ingredients

Scale
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1 1/2 cups mashed, roughly 340 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 1/2 cup (60 grams) chopped walnuts or pecans (optional)
  • 1/2 cup (90 grams) chocolate chips (optional)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and small brown specks appear at the bottom. The butter should smell nutty and be a warm amber color (about 4-6 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Position rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease well with butter.
  3. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are fine). You should have about 1 1/2 cups.
  4. To the mashed bananas, add the cooled browned butter, granulated sugar, egg, vanilla extract, and yogurt (or sour cream). Whisk until smooth and well combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
  6. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay). If using nuts or chocolate chips, fold them in now. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and cool completely on the rack before slicing.

Notes

For best results, use very ripe bananas with brown spots. Room temperature ingredients blend more evenly. Do not overmix the batter to avoid a tough loaf. The flavor improves after the first day. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: banana bread, browned butter, easy banana bread, classic banana bread, moist banana bread, best banana bread recipe

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