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A picture of Brown Butter Banana Bread fresh out of the oven.
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Brown Butter Banana Bread

Super easy and fool proof banana bread recipe that is soft, nutty and moist and will take care of all those over ripe bananas.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 Slices
Calories 385kcal
Author Richa

Equipment

  • Oven

Ingredients

  • ½ cup Butter
  • ¾ cup Sugar
  • 2 Eggs
  • ¼ cup Milk
  • 1 teaspoon Vanilla Extract
  • 3 medium overripe Bananas or 6 small Bananas (yellaki variety)
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 pinch Salt
  • ½ cup roasted Walnuts chopped

Instructions

  • Melt the butter in a pan on medium heat. Butter will start foaming and crackling. Swirl the pan as the crackling subsides. At this stage the butter will start changing color to brown and smell nutty. Switch off the flame and transfer butter to a large mixing bowl. Let it cool.
  • Pre-heat oven to 175 degree Celsius. Grease an 8X5 inch loaf tin with butter and line with parchment paper in such a way that the parchment paper hangs over the edges. This will help you lift out the banana bread easily once its baked.
  • You can pop some walnuts, whatever it is you are using, in the oven for 10 minutes while it's preheating to roast them. Once roasted, chop them up and keep aside. Keep a timer though because they can burn easily.
  • Once the butter has cooled, add sugar and mix. Add eggs one at a time, mixing after each egg till everything has combined. Add the milk and vanilla extract to this mixture, and give it another whisk.
  • Peel the bananas and mash them into the mixture. I like my bread chunky but you can mash the bananas completely if you like.
  • Sift flour, baking soda and salt into the bowl with the banana mixture, and fold till everything is combined. There is no need to blend or over mix. Add the nuts and mix. Sprinkle with a little sugar (This gives an amazing crunchy crust to the bread).
  • Tap once to get rid of air bubbles, and place pan in the oven. Bake for 50 to 60 minutes. Start checking for done-ness around 50 minutes. A skewer or fork inserted into the middle should come out clean.
  • Once done, let the bread cool in the pan for 8-10 minutes. Lift the bread using parchment paper and let it cool on a wire rack for another 10 minutes. Or slice it immediately, like I did.

Video

Notes

  • This recipe is adapted slightly from The Kitchn
  • Very ripe bananas (the ones that have become soft and started to brown) work really well for this recipe. The riper your bananas are, the sweeter, softer and more flavourful the bread will turn out to be.
  • I would highly recommend mixing the bread batter by hand, rather than an electric beater. Using an electric mixture runs the risk of over mixing the batter, which could change the texture of the bread and make it dense.
  • When browning the butter, make sure to turn off the heat when the color changes to a golden brown and you start to get a nutty aroma. Any more browning will risk the butter burning, and we definitely don't want that.

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 163mg | Potassium: 251mg | Fiber: 3g | Sugar: 23g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg