Can I use frozen bananas for this recipe?

Yes, please! Thaw them completely and drain off any excess liquid before mashing. They’re extra sweet and perfect for baking, which is exactly why you stashed them in the fridge, right?

Do I have to brown the butter?

Technically no… but you should. Browning the butter gives the loaf a rich, nutty depth that plain melted butter just can’t touch. It’s a five-minute step that makes you feel like a pro baker.

How can I tell when my banana bread is done?

The top will be deeply golden, the edges will pull slightly from the pan, and a skewer inserted into the center will come out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly and the center of the bread is still a bit gooey, tent it loosely with foil and give it another five minutes in the oven.

Why should I try this Browned Butter Banana Bread recipe instead of my usual banana bread?

It’s all in the browned butter, friends. Browning the butter gives this banana bread recipe a rich, toffee-like depth that balances the sweetness of extra-ripe bananas. Add a touch of cinnamon, a scoop of sour cream for tenderness, and a handful of chocolate chips, and you’ve got a loaf that’s simple, cozy, and just fancy enough to impress.

My Best Browned Butter Banana Bread Recipe

Description

Rich, nutty browned butter and extra-ripe bananas make this the ultimate cozy loaf. Tender, perfectly sweet, and studded with melty chocolate chips — it’s everything banana bread dreams to be.

Ingredients

Scale

6 ounces (170 grams) unsalted butter, melted and browned to just over ½ cup
2 cups (250 grams) all-purpose flour
¾ cup (150 grams) lightly packed light sugar
1 teaspoon baking soda
½ teaspoon kosher salt
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
2 large eggs
1 teaspoon pure vanilla extract
¼ cup (65 grams) sour cream
1¼ cups (about 3 medium) very ripe bananas, mashed
1 heaping cup milk or semi-sweet chocolate chips

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Instructions

Step 1: Prep the Pan and Oven

Place a rack in the center of the oven and preheat to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.

Step 2: Brown the Butter

In a small saucepan over medium heat, melt the butter. The butter will foam and crackle as it melts—keep swirling the pan. Once the crackling subsides, the milk solids will begin to brown on the bottom of the pan and the butter will smell nutty and caramelized. Remove the pan from the heat and immediately pour the browned butter into a small bowl to stop the cooking. Allow to cool slightly.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.

Step 4: Mix the Wet Ingredients

In a medium bowl, whisk together the eggs, vanilla, and sour cream. Stir in the mashed bananas. When the brown butter has cooled, whisk it into the wet ingredients until smooth.

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients all at once and gently fold until just combined. Be sure to scrape the bottom of the bowl to catch any hidden pockets of flour. Avoid overmixing—this is how we keep our loaf tender. Fold in the chocolate chips saving a few to sprinkle on top.

Step 6: Bake and Cool

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle on remaining chocolate chips. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs attached. Allow the bread to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Storage:

This loaf will keep, well-wrapped, at room temperature for up to 4 days. It also freezes like a dream—slice and wrap for quick breakfast treats later.