Description

A rich, tender banana bread made with nutty brown butter and overripe bananas, resulting in a moist loaf that stays fresh for days.

Ingredients

Scale

113g (1/2 cup) unsalted butter
3 large ripe bananas (approx. 450g)
100g (1/2 cup) granulated sugar
2 large eggs, room temperature
5ml (1 tsp) vanilla extract
150g (1 1/4 cups) all-purpose flour
3g (1/2 tsp) baking soda
2g (1/2 tsp) salt
60g (1/2 cup) walnuts or pecans, chopped (optional)

Instructions

Melt butter in a saucepan over medium heat, stirring constantly until milk solids turn deep amber and smell nutty (5-7 minutes). Remove from heat and cool for 10-15 minutes.
In a mixing bowl, mash bananas with a fork. Stir in cooled brown butter, sugar, eggs, and vanilla extract until uniform.
In a separate small bowl, whisk together flour, baking soda, and salt.
Gently fold dry ingredients into wet ingredients using a spatula until just combined. Fold in nuts if using.
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Pour batter into the pan and smooth the top.
Bake for 55-65 minutes until a toothpick inserted in the center comes out clean or with moist crumbs. Tent with foil if browning too fast.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs are at room temperature to prevent butter from solidifying. Do not overmix the batter to avoid a dense texture. Brown butter must be cooled before adding to eggs to prevent scrambling. For gluten-free option, substitute flour with a 1:1 gluten-free blend containing xanthan gum.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loa
Calories: 220
Sugar: 18
Sodium: 180
Fat: 11
Saturated Fat: 6
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: banana bread, brown butter, weekend treat, moist banana bread, baking, homemade bread