Brown butter hits 350°F when milk solids turn hazelnut-colored—that's exactly when banana bread transforms from good to extraordinary.
Brown Butter Banana Bread
Indulge in the irresistible charm of brown butter banana bread, a delightful treat that has captured the hearts of bakers everywhere! With the nutty richness of browned butter and the natural sweetness of ripe bananas, this recipe is a game-changer. Follow our simple steps to create a loaf that's perfectly moist and bursting with flavor—your taste buds will thank you!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
The Story
This American classic actually traces back to 1930s Philadelphia when resourceful housewives during the Great Depression discovered that browning butter—a technique stolen from French beurre noisette—could transform their sad, overripe bananas into something that didn't taste like wartime rationing, creating what food historians now call America's first accidental French-fusion comfort food.
Regional Twist
In Louisiana's Acadiana parishes, they substitute the chocolate chips for praline pieces and fold in a tablespoon of bourbon with the mashed bananas, creating a boozy Creole twist.
📝 Ingredients
Shopping List
- 3 medium bananas
- chocolate chips (to taste)
- 1 large egg
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- 1 cup (200 g) brown sugar
- butter (to taste)
- 1 ½ cups (180 g) flour
- salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a saucepan over low to medium heat, melt 1 stick of unsalted butter until bubbling and browned.
- 2
Remove from heat and let the brown butter cool for 10 minutes.
- 3
Whisk together the cooled brown butter and 1 cup of brown sugar until fully combined.
- 4
Add 3 mashed bananas and mix until incorporated.
- 5
Add 1 egg and vanilla extract to the mixture and combine well.
- 6
Fold in 1.5 cups of flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt, mixing until just combined.
- 7
Stir in chocolate chips to your liking.
- 8
Pour the batter into a lined bread dish and top with additional chocolate chips.
- 9
Bake at 350°F for about 1 hour, covering with aluminum foil halfway through to prevent burning.
- 10
Let cool, slice, and enjoy!
💡 Pro Tips
- ✓Brown the butter until it reaches 302°F and develops a nutty aroma - the milk solids should be golden brown, not black, as burnt solids create bitter compounds that overpower the banana flavor.technique302°F
- ✓Cool brown butter to 85-90°F before adding sugar to prevent the sugar from dissolving completely, which would eliminate the creaming action needed for proper texture.timing85-90°F
- ✓Use bananas with 25% brown spots for optimal sweetness and moisture - overripe bananas (50%+ brown) contain too much converted sugar and can make the bread gummy.ingredient25% brown spots
- ✓Mix flour mixture only until 80% combined with visible streaks remaining, as banana bread batter develops tough gluten strands quickly due to the fruit's natural acids.technique80% combined
- ✓Bake at 325°F instead of 350°F because brown butter's reduced water content (15-20% less) causes faster browning and can burn the crust before the center sets.equipment325°F, 15-20% less water
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Brown butter hits 350°F when milk solids turn hazelnut-colored—that's exactly when banana bread transforms from good to extraordinary.
Brown Butter Banana Bread
Indulge in the irresistible charm of brown butter banana bread, a delightful treat that has captured the hearts of bakers everywhere! With the nutty richness of browned butter and the natural sweetness of ripe bananas, this recipe is a game-changer. Follow our simple steps to create a loaf that's perfectly moist and bursting with flavor—your taste buds will thank you!
The Story
This American classic actually traces back to 1930s Philadelphia when resourceful housewives during the Great Depression discovered that browning butter—a technique stolen from French beurre noisette—could transform their sad, overripe bananas into something that didn't taste like wartime rationing, creating what food historians now call America's first accidental French-fusion comfort food.
Regional Twist
In Louisiana's Acadiana parishes, they substitute the chocolate chips for praline pieces and fold in a tablespoon of bourbon with the mashed bananas, creating a boozy Creole twist.
📝 Ingredients
Shopping List
- 3 medium bananas
- chocolate chips (to taste)
- 1 large egg
Pantry Items
Amounts also listed in instructions below
- baking soda (to taste)
- 1 cup (200 g) brown sugar
- butter (to taste)
- 1 ½ cups (180 g) flour
- salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
In a saucepan over low to medium heat, melt 1 stick of unsalted butter until bubbling and browned.
- 2
Remove from heat and let the brown butter cool for 10 minutes.
- 3
Whisk together the cooled brown butter and 1 cup of brown sugar until fully combined.
- 4
Add 3 mashed bananas and mix until incorporated.
- 5
Add 1 egg and vanilla extract to the mixture and combine well.
- 6
Fold in 1.5 cups of flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt, mixing until just combined.
- 7
Stir in chocolate chips to your liking.
- 8
Pour the batter into a lined bread dish and top with additional chocolate chips.
- 9
Bake at 350°F for about 1 hour, covering with aluminum foil halfway through to prevent burning.
- 10
Let cool, slice, and enjoy!
💡 Pro Tips
- ✓Brown the butter until it reaches 302°F and develops a nutty aroma - the milk solids should be golden brown, not black, as burnt solids create bitter compounds that overpower the banana flavor.technique302°F
- ✓Cool brown butter to 85-90°F before adding sugar to prevent the sugar from dissolving completely, which would eliminate the creaming action needed for proper texture.timing85-90°F
- ✓Use bananas with 25% brown spots for optimal sweetness and moisture - overripe bananas (50%+ brown) contain too much converted sugar and can make the bread gummy.ingredient25% brown spots
- ✓Mix flour mixture only until 80% combined with visible streaks remaining, as banana bread batter develops tough gluten strands quickly due to the fruit's natural acids.technique80% combined
- ✓Bake at 325°F instead of 350°F because brown butter's reduced water content (15-20% less) causes faster browning and can burn the crust before the center sets.equipment325°F, 15-20% less water