If you want to make the best banana bread recipe of your life… don’t skip this brown butter banana bread!
I used to bake banana bread by the dozens in the bakery, but none were as good as this version. I learned pretty quickly, especially after making tray after tray of browned butter rice krispie treats, that the secret is always brown butter. It adds that nutty, caramelized flavor that makes people think you did something fancy. (You did. But it’s easy!)
Moist, tender, and delicious, it’s packed with brown butter flavor, complete with brown butter glaze on top. Just one bowl, a few ripe bananas, and about an hour between you and your new favorite loaf!
If you’re ready to go down my brown butter rabbit hole, try my snickerdoodles with brown butter next. They’re soft, chewy, super cozy, and way more flavorful than the classic!
The Baking Process
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Brown the butter. If this is your first time making brown butter, my guide on how to brown butter will be your best friend! The goal is to cook it to this beautiful amber brown color.
2
Combine the mashed ripe bananas and sugar, then the rest of the wet ingredients. Mixing the bananas with sugar first lets the sugar start breaking them down. This gives you more moisture and an even banana flavor throughout. A trick I learned in pastry school!
If you haven’t tried brown butter in cinnamon rolls yet, you’re in for a treat. It adds this rich, nutty flavor that makes them taste like they came straight from a fancy bakery, but they’re homemade!
3
Combine the wet and dry ingredients. Stir just until the flour disappears. Overmixing is the enemy of tender banana bread.
4
Pour the batter into a loaf pan and bake! Drag a butter knife through the center, then bake until golden brown.
You’ll know it’s done baking when the top splits and a toothpick comes out clean-ish (a few moist crumbs are fine, raw batter is not).
5
Make the brown butter glaze. Use the brown butter you saved, mix it with powdered sugar and vanilla, and thin it with milk. It should be pourable but not super runny.
6
Cover the banana bread with the glaze. Drizzle it on when the loaf is cool so it doesn’t melt off. Then cut into slices and dig in!
If you’ve never added brown butter to pie filling before, this is your sign. My brown butter strawberry peach pie is sweet and jammy, and the brown butter gives it this rich, caramelized flavor that makes it totally next level.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Banana Bread with Brown Butter Glaze
Equipment
Ingredients
Banana Bread Batter
- 12 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana, about 3-4 bananas
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
Brown Butter Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved melted brown butter, from above
- 2 tablespoons whole milk
- 1/4 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F/ Line a metal 9×5 loaf pan with parchment paper to hang over both sides.
- Cook the butter in a stainless steel pan until it smells nutty and has amber-colored milk solids. Immediately scrape the browned butter into a heatproof bowl, reserving 3 tablespoons for the glaze. Chill the remaining brown butter in the freezer while measuring the other ingredients (aim for warm but not scalding hot butter for the batter).12 tablespoons (168 g) unsalted butter
- Whisk together the flour, baking soda, salt, and cinnamon. Set aside.1 1/2 cups (195 g) all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 3/4 teaspoon ground cinnamon
- Whisk together the mashed banana, brown sugar, and granulated sugar. Then whisk in the eggs, sour cream, vanilla extract, and brown butter.1 1/2 cups (360 g) mashed ripe banana, 1/2 cup (100 g) light or dark brown sugar, 1/4 cup (50 g) granulated sugar, 2 (100 g) large eggs, 1/3 cup (80 g) sour cream, 1 tablespoon vanilla extract
- Whisk the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and drag a butter knife through the center in a straight line. Bake for 50-60 minutes, or until a skewer inserted into the center comes out covered in a few moist crumbs.
- Let the pan cool on a wire cooling rack for 20 minutes, then lift the parchment to remove it from the pan. Let it continue cooling completely on the rack while you make the glaze.
- Whisk together the powdered sugar, reserved brown butter (if it has solidified, gently warm it in the microwave for 10-20 seconds until liquid), milk, and vanilla extract until smooth.1 cup (120 g) powdered sugar, 3 tablespoons (35 g) reserved melted brown butter, 2 tablespoons whole milk, 1/4 teaspoons vanilla extract
- Once completely cool, pour the brown butter glaze over the loaf. Let the glaze set for 15-20 minutes, then cut into 9-10 slices with a serrated knife. Enjoy!
- You can add 1/2 cup of chocolate chips or chopped nuts to the batter before baking if desired! Store leftover slices in an airtight container for up to 1 week in the fridge. If stored at room temperature, the glaze will start to melt after 1-2 days which is why I recommend storing it in the fridge. To freeze, wrap each slice in plastic wrap then store them in an airtight container in the freezer for up to 1 month.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
My first time making anything with brown butter, and the elevated flavor is amazing! Turned out so well, I used my remaining over ripe bananas to make another loaf! Maybe I’ll share some with a neighbor, maybe I’ll just freeze the second loaf for a future treat!
As soon as I saw this on IG I ran to make it and it was sooooooo delicious!