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Brown Butter Banana Bread

This brown butter banana bread is fluffy, moist, and bursting with sweet banana goodness!

One bite, and I guarantee this will be your new favorite.

Soft and Fluffy Brown Butter Banana Bread
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If you’re not new to my page, you’ll know how obsessed I am with banana bread.

So far, I think there are over eight banana bread recipes here!

I’ve shared recipes that make banana bread from scratch and others that use baking mixes.

I’ve featured copycat recipes from celebrities and those of my own. 

I’ve also covered recipes that call for oil and those that call for butter. And each is so unique in its own way!

But here’s one I bet you haven’t tried: banana bread made with brown butter.

Intrigued? Keep reading to learn more.

Brown Butter Banana Bread

The idea is to use browned butter to give classic banana bread an even richer and deeper flavor.

In case you’re unfamiliar, browned butter is basically butter that’s been melted for 5-10 minutes or until it turns golden brown.

Browned butter has a fragrant, nutty aroma with a rich flavor akin to caramel.

Adding this to your batter creates an incredibly flavorful banana bread that tastes like no other.

If you think you’ve already had the best ever banana bread, think again! Try this one, and I’m sure you’ll change your mind.

Banana Bread Ingredients: butter, bananas, sugar, eggs, vanilla, flour, baking soda, and spices


Here’s what you’ll need to make this easy browned butter banana bread recipe:

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  • Butter – The key ingredient – salted or unsalted works. 
  • Bananas – Use very ripe bananas for the sweetest banana flavor.
  • Sugar – Use an equal mix of brown and white sugars for the best results. Brown sugar contains molasses that adds moisture to the bread. It also has a deep, caramelized flavor. Meanwhile, granulated sugar balances out the sweetness.
  • Egg – For binding the ingredients. Be sure it’s at room temperature, so it incorporates with the rest of the ingredients easily.
  • Vanilla Extract – To enhance the bread’s flavor.
  • All-Purpose Flour – The base of the batter that provides structure.
  • Baking Soda – The leavening agent that lifts the bread.
  • Cinnamon and Nutmeg – Spices that go perfectly with bananas and sugar.
Sliced Brown Butter Banana Bread on a White Plate

How to Make Brown Butter Banana Bread

1. Brown the butter.

Let me just repeat it for emphasis: do not skip this step!

Browned butter transforms regular banana bread from delightful to divine.

Don’t worry, it’s not like this step requires any sort of culinary expertise. 

Simply melt butter in a saucepan over medium heat. Then, turn down the heat and let it simmer for about 5 to 10 minutes, or until the butter is browned and fragrant.

You’ll know it’d done when you see brown bits floating in the mix. (Don’t strain those bits away – they have all the flavor!)

Let it cool for about 15 minutes, and voila.

2. Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan.

Use butter or non-stick spray for greasing the pan. Be sure to grease not just the bottom but the sides of the pan, as well.

Coat the greased pan with flour to ensure the bread doesn’t stick to it.

If you have parchment paper, that’s even better. Line the pan with paper, leaving overhangs on the sides.

3. Prepare the bananas and mix in the wet ingredients.

Mash them with two forks or an electric mixer. It’s up to you if you like to leave chunks of bananas in there. 

If you use a food processor, don’t blitz them too much. That’ll add air to the mix and can affect the overall consistency.

To the bananas, mix in the sugars, egg, vanilla, and browned butter.

4. Combine the dry ingredients.

Sift together the flour, baking soda, cinnamon, and nutmeg.

Sifting prevents lumps from forming, but it’s not always needed.

If you’re in a rush, just be sure to whisk the dry in a bowl to help distribute the baking soda and spices properly.

5. Combine the banana mixture and dry ingredients.

Be careful here. You don’t want to overwork the batter, or you’ll get dry and rubbery banana bread.

Just mix the ingredients with a spatula – no mixer needed – until you no longer see streaks of flour.

6. Bake the bread.

Pour the batter into the loaf pan and bake at 350 degrees Fahrenheit for 45 minutes. 

Test for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few dry crumbs sticking, it’s done.

Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.

7. Serve and enjoy!

Brown Butter Banana Bread Slices

Tips for the Best Banana Bread

  • Keep a close eye on the butter. Don’t leave it unattended, or you’ll risk burning it! You’ll know it’s done when it starts to give off a nutty aroma and it turns golden brown.
  • Use very ripe bananas for the best flavor. I’m talking dark brown, almost blackened skins with mushy flesh! The riper the bananas, the sweeter they are. 
  • If your bananas need a little more ripening but you can’t wait another day, here’s a solution: pop them in the oven, unpeeled. The bananas will soften and sweeten right up in just 15 to 30 minutes at 350 degrees Fahrenheit.
  • Measure the flour properly. The best way is to use a kitchen scale, but if you don’t have one, the spoon-and-level method is your next best option:
    • Use a spoon to place the flour in the measuring cup, and level it with the back of a knife.
  • Don’t overmix the batter. Overmixed batters yield dry breads. For this reason, I don’t recommend using an electric mixer. Instead, just mix gently with a spatula until the dry ingredients are moistened.
  • Dark-colored pans absorb heat more than light-colored ones do. Therefore, consider adjusting the length of baking depending on the color of your pan. 

How to Store Banana Bread

Keep the bread in an airtight container and store it at room temperature for up to 4 days.

You can also pop it in the fridge to increase its shelf-life to 7 days.

Or, if you want to keep it around for much longer, use the freezer.

How to freeze banana bread:

  • Wrap the whole loaf or individual slices in plastic wrap and foil.
  • Place them in freezer-safe bags and squeeze out excess air before sealing to prevent freezer burn.
  • Label the bags and freeze.

Frozen banana bread will keep well for 3 months.

Thaw the bread in the fridge overnight before serving.

More Banana Bread Recipes You’ll Love

Jamaican Banana Bread
Hawaiian Banana Bread
Bisquick Banana Bread
Paula Deen Banana Bread
Cake Mix Banana Bread

Brown Butter Banana Bread



Prep time


Cooking time





This brown butter banana bread is fluffy, moist, and bursting with sweet banana goodness! One bite, and I guarantee this will be your new favorite.


  • 1/2 cup butter

  • 3 very ripe bananas

  • 1/4 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 1 tablespoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg


  • Melt butter in a saucepan over medium heat. Reduce the heat to low and cook the butter, stirring constantly, until brown and fragrant, about 5 to 10 minutes. Let cool for about 15 minutes.
  • Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with butter or non-stick spray and lightly coat with flour.
  • Mash the ripe bananas in a large bowl. Mix in the brown and white sugars, egg, vanilla extract, and the brown butter.
  • In a separate bowl, sift together flour, baking soda, cinnamon, and nutmeg. Pour it into the bowl of mashed bananas and gently mix to combine.
  • Pour batter into the greased pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, and then transfer onto a wire rack to cool completely. Serve and enjoy!
Brown Butter Banana Bread

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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