Print

Best Classic Banana Bread with Brown Butter – Easy Recipe

best classic banana bread with brown butter - featured image
Print Recipe

This banana bread features a crackly top and incredibly moist crumb, thanks to nutty brown butter. It’s a simple, foolproof recipe that’s even better the next day.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 3 large ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir constantly until it melts, foams, and crackles. When golden-brown specks form and it smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on both long sides.
  3. In a large bowl, mash bananas with a fork until mostly smooth with a few small lumps.
  4. Add granulated sugar, brown sugar, eggs, and vanilla to the mashed bananas. Whisk until smooth and glossy. Pour in cooled brown butter and whisk until fully incorporated.
  5. In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  6. Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined (a few lumps are fine). Fold in walnuts if using.
  7. Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, checking at 50 minutes. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
  8. Let bread cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use very ripe bananas (black-speckled). Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread is even better on day two. Store at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, brown butter, classic banana bread, easy banana bread, moist banana bread, crackly top banana bread

Find it online: https://emmastirs.com/best-classic-banana-bread-with-brown-butter-easy-recipe/