This post may contain affiliate links. Please read our disclosure policy.
This easy brown butter banana bread is rich, moist, and full of deep banana flavor in every bite. Browning the butter adds the most incredible nutty aroma, and using very ripe bananas gives the loaf natural sweetness and the best texture. If you’ve been looking for a banana bread recipe that feels bakery-level without extra effort, this is it.
If you love banana bread, make sure to try my Crumbl Banana Bread Cookies, my Pumpkin Banana Bread, this bread machine banana bread my Pecan Banana Bread with Streusel, and my Banana Cream Pie Cookies next.
Let’s Chit Chat!
Listen! Brown butter really is a cheat code. The moment that butter turns golden and smells nutty, you’ll understand why this banana bread tastes so good. When it gets whisked into the mashed bananas and sugar, the whole batter becomes caramel-y and extra flavorful.
I make this recipe all the time, and every single time, I can’t resist cutting into it while it’s still warm, spreading some butter on it and eating it right away! The inside is soft, tender, and fragrant in a way that truly hits the spot. If you’ve only made classic banana bread before, this version will completely change the game.
Why This Brown Butter Banana Bread Works
Just a few simple steps transform regular banana bread into something special.
- Brown butter adds deep, nutty flavor
- Sour cream keeps the loaf extra soft and moist
- Ripe bananas make it naturally sweet
- Comes together in one large bowl
- The perfect “anytime” loaf: breakfast, snack, or dessert
Table of Contents
Ingredients for this banana loaf
(Full measurements in the recipe card.)
- Browned unsalted butter
- Ripe bananas, mashed
- Sugar + brown sugar
- Large eggs
- Vanilla extract
- Sour cream or yogurt
- All-purpose flour
- Baking soda
- Salt
- Optional mix-ins: cinnamon, nutmeg, walnuts, chocolate chips
How to make brown butter banana bread
This is how you can make brown butter banana bread. Make sure to scroll down to the recipe card for the full detailed instructions!
- Brown the butter until it releases a nutty aroma and is a golden brown color.
- Mix the mashed bananas, sugars, eggs, vanilla, milk, sour cream, and browned butter until combined.
- Add flour, baking soda, and salt. Fold until flour disappears.
- Bake the brown butter banana bread in a loaf pan.
- Cool brown butter banana loaf before serving and enjoying.
How to serve banana bread?
There are several yummy ways to enjoy your brown butter banana bread! While it’s tasty on its own, it can also be served with:
- Drizzle of honey
- Jam
- Peanut butter
- Nutella
- Vanilla ice cream
- Whipped cream
How to tell if your banana bread is done baking?
You will know that your delectable brown butter banana bread is ready to savor when it’s golden caramel brown on top. Insert a wooden skewer into the center and if it comes out clean, your bread is ready to serve.
Tips for the Best Brown Butter Banana Bread
- Add a pinch of cinnamon or nutmeg for extra warmth
- Use very ripe bananas for maximum flavor
- Don’t overmix, stop as soon as the dry ingredients disappear
- Watch your butter closely so it doesn’t burn
- Line your loaf pan with parchment paper for easy removal
Why did my banana bread sink in the middle?
This usually happens when:
- the batter was overmixed,
- the loaf was underbaked, or
- too much banana was used. Always bake until the center no longer looks wet and a toothpick comes out clean.
Frequently asked questions – FAQ
A warm, nutty flavor that instantly elevates the bread.
Store at room temperature for 3–4 days or refrigerate up to a week. It also freezes beautifully for up to 3 months.
Yes! Walnuts, chocolate chips, cinnamon, or nutmeg are all delicious additions.
Absolutely. Just divide the batter into a lined muffin pan and bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean. This is a great option for meal prep or lunchboxes.
Let the bread cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. This helps lock in moisture and keeps the crumb soft for days.
Yes, just thaw them completely and drain excess liquid. They work beautifully in banana bread and often add even more banana flavor.
Moist Brown Butter Banana Bread
Ingredients
- 1 stick butter (1/2 cup butter or 8 tbsp butter)
- 3 bananas mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp sour cream
- 1 & 3/4 cup AP flour (224g)
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 325F and line an 9×5 loaf pan with parchement paper.
Brown the butter
- In a medium saucepan, melt the better on medium heat. Once the butter melts fully and starts foaming, stir continuously to be able to see the color of the butter changing. You will smell a nutty aroma and notice the buter turning golden brown.
- Once the butter is golden brown remove it from the heat and set aside.
Make the brown butter banana bread
- In a bowl, mix the mashed bananas, granulated sugar, brown sugar, eggs, vanilla, milk, sour cream, and brown butter together until combined.
- Add in the flour, baking soda, and salt and gently fold using a spatula. Stop mixing when the flour disappears and pour it in the prepared loaf pan.
- Bake the brown butter banana loaf caeke in the preheated oven for 60-67 minutes. You will know your banana bread is ready when it is golden caramel colored on top and a wooden skewer inserted in the center or it comes out clean.
- Allow the loaf cake to cool down in the pan for 10-15 minutes before transferring it to a cooling rack to cool down for a few more minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was great! Super moist.
Glad you liked it!
Perfect recipe! Only thing I would add are some spices or even just cinnamon.
Thanks for the feedback!
It is rich and easy to make.l just love it.
I’m glad you love it!
Would 1% milk or heavy cream make a difference in the result of the banana bread? First time it came out fantastic. Second time not so much. The result was more like a mochi. Only difference was I used 1% milk.
It shouldn’t make that big of a difference. It could be that the bananas were too ripe or that you under measured the dry ingredients maybe?
This banana bread came out perfect! I’ll be adding bananas to my grocery list just so I can make this bread again!
That’s awesome!
I’ve been using your recipe for a while now and I decided I needed to comment. We LOVE this recipe. My husband purposefully buys bananas and lets them sit until they *need* to be banana bread just so he can have this. Thanks for this yummy treat!
You’re welcome! I’m glad y’all enjoyed them!