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Easy Browned Butter Banana Bread Recipe (Best One-Bowl!)

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This one-bowl banana bread with browned butter is moist, tender, and packed with nutty, caramel-like flavor. It’s the perfect way to use up overripe bananas and comes together in just 10 minutes of prep.

Ingredients

Scale
  • ½ cup (113 grams) unsalted butter
  • 3 medium overripe bananas (about 1½ cups mashed)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1½ teaspoons vanilla extract
  • 1½ cups (195 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • ½ banana, sliced (for topping, optional)
  • 1 tablespoon turbinado sugar (for topping, optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, turns golden amber, and smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for about 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps (about 1½ cups).
  4. Add the slightly cooled browned butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  5. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a rubber spatula until just combined (do not overmix). If using nuts or chocolate chips, fold them in now.
  6. Pour the batter into the prepared loaf pan and spread evenly. Add sliced banana or turbinado sugar on top if desired.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked.
  8. Let the banana bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid tough bread. Use a kitchen scale for accurate flour measurement. Let bananas get very ripe (black spots) for best sweetness and moisture. Room temperature eggs emulsify better. Check doneness with an instant-read thermometer (200-205°F). Let cool completely before slicing for best texture.

Nutrition

Keywords: banana bread, browned butter, one-bowl banana bread, easy banana bread, moist banana bread, banana bread recipe

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