Print

Ultra-Moist Brown Butter Banana Bread with Tender Crust

brown butter banana bread - featured image
Print Recipe

This banana bread features browned butter for a rich, nutty flavor and a tender crust with an ultra-moist crumb. Perfect for using up ripe bananas and enjoying a comforting, slightly gourmet treat.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 3 very ripe medium bananas, mashed
  • 3/4 cup (150g) granulated sugar (can substitute half with brown sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (or 1:1 gluten-free baking blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. When it starts to brown with nutty aroma and small brown flecks appear, remove from heat immediately. Transfer to a bowl and let cool slightly.
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
  3. In a large bowl, combine mashed bananas, browned butter (warm but not hot), and sugar. Mix until combined.
  4. Add eggs one at a time, stirring well after each addition. Stir in vanilla extract.
  5. In a separate bowl, sift together flour, baking soda, and salt.
  6. Gradually fold dry ingredients into wet ingredients using a spatula. Mix just until incorporated. Fold in nuts or chocolate chips if using.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 60 to 70 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs but no wet batter.
  9. Let bread cool in the pan for about 20 minutes, then transfer to a cooling rack to cool completely and set the tender crust.

Notes

Brown the butter carefully by stirring constantly and removing from heat as soon as it turns golden brown with nutty aroma to avoid burning. Avoid overmixing the batter to keep the crumb tender. Use very ripe bananas with lots of brown spots for best moisture and sweetness. Tent with foil if crust browns too fast. Let bread cool before slicing to prevent gummy texture. For muffins, reduce baking time to 20-25 minutes.

Nutrition

Keywords: banana bread, brown butter, moist banana bread, tender crust, easy banana bread, quick banana bread, homemade banana bread

Find it online: https://yumnode.com/ultra-moist-brown-butter-banana-bread-recipe-easy-tender-crust-guide/