The Warm Kitchen Journal

This brown butter banana bread is one of my favorite ways to use up those extra ripe bananas sitting on the counter. Browning the butter adds a deep, nutty flavor that makes this loaf feel a little more special than a classic banana bread, while still being simple and easy to make.

It’s soft, rich, and perfect served warm with a little butter melting into each slice or a nice cup of hot coffee.

Ingredients

2–3 very ripe bananas

1 large egg, room temperature

1/3 cup browned butter

3/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

Optional:

1/4 cup pecans or walnuts

Instructions

1. Preheat the oven to 350°F. Butter an 8 x 4 inch loaf pan and set aside.

2. Mash the bananas in a bowl until smooth. Stir in the sugar and vanilla.

3. Brown the butter. In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty.

4. Add the browned butter to the banana mixture and stir until well combined. Let the mixture cool slightly.

5. Add the egg and mix until fully incorporated.

6. Add the dry ingredients. Stir in the flour, baking soda, baking powder, cinnamon, and salt. Mix until just combined. Do not overmix.

7. Add nuts if using. Fold them into the batter or sprinkle them on top.

8. Pour the batter into the prepared loaf pan.

9. Bake for about 50-55 minutes. Begin checking around the 45 minute mark. The bread is ready when a toothpick inserted into the center comes out clean.

10. Let the bread cool in the pan for about 10 minutes before removing. Slice and enjoy.

**Recipe Notes

Use very ripe bananas

The darker and softer the bananas, the better the flavor. Very ripe bananas add natural sweetness and moisture to the bread.

Do not skip browning the butter

Browning the butter is what gives this recipe its rich, nutty flavor. It only takes a few extra minutes but makes a big difference.

Do not overmix the batter

Mix just until the flour disappears. Overmixing can make banana bread dense instead of soft and tender.

Check early for doneness

Every oven is a little different. Start checking around the 45 minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready.

Adding nuts

Pecans or walnuts both work well in this recipe. You can fold them into the batter or sprinkle them on top for a slightly toasted finish.

Let it cool slightly before slicing

Allowing the bread to cool for about 10 minutes helps it set and makes slicing easier.