This Brown Butter Banana Bread is everything classic banana bread wishes it could be. It is extra moist, deeply flavorful, and infused with rich, nutty brown butter goodness. Browning the butter takes just an extra few minutes but adds a cozy, almost caramelized depth that pairs perfectly with sweet overripe bananas and warm cinnamon. A blend of granulated and brown sugars keeps the crumb tender and balanced, while sour cream adds moisture without heaviness.
This is the kind of banana bread that feels nostalgic yet elevated. It is perfect for slow mornings, afternoon coffee breaks, or slicing and freezing for later. It bakes up tall with a beautiful crack down the center, soft in the middle, and packed with flavor in every bite.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Browning the butter adds depth, warmth, and a nutty aroma that elevates the entire loaf.
- Overripe Bananas: The riper the better. Deeply speckled bananas bring natural sweetness and moisture.
- Granulated Sugar: Adds sweetness and helps with structure.
- Light Brown Sugar: Brings moisture and subtle caramel notes.
- Sour Cream or Greek Yogurt: Keeps the bread soft and rich without tasting heavy.
- Eggs: Provide structure and help bind everything together.
- Vanilla Extract: Enhances all the warm flavors in the loaf.
- All-Purpose Flour: The base that gives the bread structure.
- Cinnamon: Adds warmth and cozy spice.
- Baking Powder: Provides lift and a soft crumb.
- Baking Soda: Balances moisture and helps the bread rise beautifully.
- Salt: Essential for balancing sweetness and enhancing flavor.
Recipe Variations
- Chocolate Chip Banana Bread: Fold ¾ cup chocolate chips into the batter.
- Walnut or Pecan Banana Bread: Add ½–¾ cup chopped nuts to the batter, or just sprinkle some on top.
- Brown Butter Streusel Topping: Sprinkle a cinnamon streusel on top before baking.
- Banana Bread Muffins: Bake in a muffin tin for 18–22 minutes at the same temperature.
Pro Tips
- Brown the butter carefully and watch it closely. Butter can go from golden to burnt very quickly. Stir constantly and remove it from the heat as soon as you see amber colored bits forming and smell a nutty aroma. Pouring it into a separate bowl immediately stops the cooking and preserves the flavor.
- Let the brown butter cool slightly before mixing. The butter should be warm, not hot. If it’s too hot, it can scramble the eggs or melt the sugars unevenly, affecting the texture of the bread.
- Use extremely ripe bananas for the best flavor. Bananas with heavy brown spotting (or nearly black skins) are ideal. They’re sweeter, softer, and mash more easily, which results in a more flavorful and moist loaf.
- Whisk wet ingredients thoroughly before adding flour. Fully combining the sugars, eggs, sour cream, and banana mixture helps create an even crumb and prevents dense pockets in the baked loaf.
- Fold the dry ingredients gently and stop early. Overmixing develops gluten, which leads to tough banana bread. Fold just until no dry flour remains, small lumps are okay.
- Score the batter before baking for a bakery style crack. A shallow ½” cut down the center of the batter helps guide the expansion of the loaf as it bakes, creating that classic banana bread split on top.
- Check doneness properly. Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. Overbaking will dry out the bread.
- Cool completely before slicing. Banana bread continues to set as it cools. Slicing too early can cause it to crumble or feel gummy in the center. Waiting at least an hour gives clean slices and the best texture.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Sour Cream: Swap with full fat Greek yogurt or plain yogurt.
- Brown Sugar: Dark brown sugar works for a deeper molasses flavor.
- Butter: You can use salted butter, just reduce the salt slightly in the recipe.
- Cinnamon: Replace with pumpkin spice or add a pinch of nutmeg.
Dietary Substitutions
- Dairy Free: Use dairy free butter and dairy free yogurt.
- Egg Free: Replace each egg with a flax egg (1 tbsp flaxseed plus 2½ tbsp water mixed together).
- Lower Sugar: you can try reducing each sugar by 2 tablespoons without affecting texture much.
Leftovers and Storage
- Store banana bread tightly wrapped at room temperature for up to 3 days
- Refrigerate, covered, for up to 5 days
- Freeze slices individually for up to 3 months. Thaw at room temperature or warm slightly before serving.
But, I Still Have A Few Questions…
Why does browning the butter make such a difference?
Browning butter removes water and caramelizes the milk solids, creating a nutty, almost toffee like flavor. This extra step adds depth and richness that regular melted butter simply can’t match.
Can I use frozen bananas?
Yes. Thaw them completely and drain off excess liquid before mashing. Frozen bananas tend to release extra moisture, so measuring the mashed amount is especially important.
Why use sour cream or Greek yogurt in banana bread?
Sour cream adds moisture and richness without making the loaf heavy. It also contributes to a tender crumb and helps keep the bread soft for days.
What’s the purpose of both baking powder and baking soda?
Baking powder provides lift, while baking soda helps balance moisture and promotes browning. Together, they create a tall, evenly baked loaf with a soft interior.
Why did my banana bread sink in the middle?
This can happen if the bread is underbaked, the oven temperature runs low, or there’s too much moisture from bananas. Always check doneness in the center and allow the loaf to cool fully.
Why is my banana bread dense instead of fluffy?
Overmixing the batter or using too much banana can lead to a dense loaf. Gently folding the flour and measuring ingredients carefully helps prevent this.
Can I double this recipe?
Yes. Double the ingredients and bake in two loaf pans. Avoid baking both loaves in one pan, as the center will not cook evenly.
Can I make this recipe into muffins or mini loaves?
Absolutely. Muffins bake at 350°F for about 18–22 minutes. Mini loaves typically take 30–40 minutes, depending on size.
Does banana bread taste better the next day?
Yes! Once fully cooled and wrapped, the flavors deepen overnight, making it even more delicious the next day.
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Brown Butter Banana Bread
Ingredients
- 8 tbsp 1 stick unsalted butter, browned
- 3 medium overripe bananas mashed (about 1¼ cups)
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ cup sour cream or Greek yogurt
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
Instructions
- In a small saucepan over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and smells nutty. Immediately pour into a bowl to stop the cooking. Cool slightly.
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease with baking spray.
- In a large bowl, mash the bananas until smooth. Whisk in the browned butter, granulated sugar, brown sugar, sour cream, eggs, and vanilla until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined.
- Pour batter into prepared pan and smooth the top. Use a knife to make a slice into the top of the batter about 1/2” to get that split appearance in the top. Then bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let cool in the pan for 10 minutes, then transfer to a rack and cool completely before slicing (at least 1 hour).
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.