This brown butter banana bread is lusciously moist and scented with the nutty richness of brown butter. Top with a salted caramel glaze for a loaf everyone goes crazy for!
There’s banana bread, and then there’s this brown butter banana bread recipe. There’s just something about the sultry nutty richness of brown butter that is totally irresistible. This moist, sweet scented banana bread is delightful on its own, but I love it with this salted caramel glaze on top for pure banana bread decadence.
I first made this banana bread inspired by the browning bananas on our counter and a friend recovering from surgery. It turned out so delicious that I’ve been making it ever since. What’s not to love about brown butter, salted caramel and banana bread all in one bite?
5 Star Reader Reviews
“This is truly sensational! I made as a birthday gift for my long distance BFF. It’s a 20/10!” -K Jo
“I absolutely love this banana bread. The glaze is that little extra something that puts it over the top and makes it a little different from all the other bazillion of banana bread recipes out there.” -Annika
Ingredients You’ll Need
The main requirement for banana bread is the ripest bananas you can find! This is the perfect use for those bananas blackening on the counter. Here’s what you’ll need here:
- Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
- Unsalted butter: Using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can substitute salted butter; just use slightly salt than specified in the recipe below (¼ teaspoon).
- Granulated sugar: If you’re planning to omit the glaze, use 1 cup granulated sugar instead of ¾ cup.
- Eggs: For vegan, you can try substituting a flax egg.
- Baking soda, salt, vanilla extract, and cinnamon: These ingredients round out the flavoring in the bread.
- All purpose flour and whole wheat flour: A small amount of whole wheat flour enhances the nutty flavor of the butter. You can use 100% all purpose flour if desired.
- Salted caramel glaze: The glaze is optional, but it really takes this banana bread over the top! We’d recommend it if at all possible. You’ll need brown sugar, powdered sugar, more unsalted butter, heavy cream, and salt.
How to Brown Butter
This star in this recipe is brown butter: which is simply standard butter cooked a bit longer until the milk solids toast and turn golden brown. This gives the butter a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for how to brown butter:
Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).
Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.
Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.
Tips for Making the Banana Bread
Mixing: Once your butter is browned, mash the bananas with a fork right in a large bowl, then whisk in the sugar, eggs, vanilla, and brown butter. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet and stir just until combined: overmixing can make the bread tough or lead to holes in the crumb.
Pan Size: Pour the batter into a buttered 9×5 inch loaf pan. You can also use an 8 x 4 inch loaf pan, you’ll just need to increase the bake time slightly.
Doneness Cues: Bake at 350°F for 55 to 60 minutes. I like to check doneness by touching the top gently to see if it springs back. You can also insert a tooth pick into the center: it should come out clean or with just a few moist crumbs. The internal temperature should be about 200°F if you’re using a food thermometer.
About That Salted Caramel Glaze
The glaze is what takes this from “really good banana bread” to “this is incredible.” You simply combine brown sugar and butter in a saucepan over medium heat and whisk for about 1 minute, then remove from heat, stir in a bit of heavy cream, and whisk in powdered sugar and salt.
Drizzle it over the cooled bread and let it set for 15 to 20 minutes before slicing. Trust me on this: this glaze is worth the extra few minutes!
Storing Leftovers
This brown butter banana bread stores well. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months.
If you’re planning to freeze the bread, it’s best to freeze it without the icing. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
Dietary Notes
This brown butter banana bread recipe is vegetarian. For vegan, use flax eggs and coconut milk for the caramel.
Frequently Asked Questions
Actually yes! This recipe is still delicious with normal butter; just melt it first.
The butter will start to foam and sizzle, then turn a golden brown color and release a nutty aroma. Be careful not to burn it!
Absolutely! Chopped walnuts, pecans, chocolate chips, caramel chips, or peanut butter chips would all make delicious additions.
You can try using whole milk or coconut milk, but the glaze may not be as thick or rich.
Brown Butter Banana Bread
This brown butter banana bread is lusciously moist and scented with the nutty richness of brown butter. Top with a salted caramel glaze for a loaf everyone goes crazy for!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 pieces 1x
- Category: Quick bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the brown butter banana bread
- 1 ½ cups mashed very ripe bananas (4 medium bananas)
- ½ cup unsalted butter
- ¾ cup granulated sugar (see Notes), plus more for topping
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, plus more for topping
- ½ teaspoon kosher salt
- 1 cup [140 g] all-purpose flour
- ½ cup [70 g] whole wheat flour
For the salted caramel glaze (optional)
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy whipping cream
- 6 tablespoons powdered sugar
- 1/4 plus ⅛ teaspoon kosher salt
Instructions
- Preheat: Preheat oven to 350 °F. Butter a 9 x 5 inch loaf pan (or 8 x 4 inch loaf pan).
- Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
- Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ½ cups. Whisk in the sugar, eggs, and vanilla extract. Add the browned butter once it’s ready.
- Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon.
- Bake: Pour the batter into the loaf pan. In a small bowl, mix together 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Sprinkle over the top. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200°F): the exact timing will depend on the size of the pan.
- Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack.
- Add the Salted Caramel Glaze (optional): If desired, when the bread is room temperature, place the brown sugar and butter in a saucepan and heat over medium heat. Whisking constantly, cook 1 minute until the sugar is dissolved. Remove from the heat and stir in the whipping cream. Whisk in the powdered sugar and salt and stir until smooth. Taste and add additional salt if desired. Drizzle over the bread. Allow the glaze to dry for 15 to 20 minutes.
- Serve: Slice into pieces and serve. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months. For freezing, omit the icing, slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
Notes
*If not making the glaze, consider using 1 cup sugar in the banana bread.