Brown Butter Banana Bread — golden brown butter meets, classic banana bread, to create the ultimate comfort food. This Brown Butter Banana Bread is reminiscent of slow Sunday mornings, and golden summer days.

Y’all when I say I am obsessed with Brown Butter, I mean it! I’ve been using Brown Butter in so many recipes recently, because it is game changing! Which of course means I needed to make Brown Butter Banana Bread!

Banana bread is one of my favorite ways to use overripe bananas, but then, add in Brown Butter, and Holy Wow! It just takes Banana Bread to the next LEVEL! It’s so uhhhmaaazing! Brown Butter, elevates and accentuates the flavor of the Banana Bread, giving it more depth and adding a level of warmth to it. This Brown Butter Banana Bread is the ultimate comfort food.

Tips for Brown Butter Banana Bread

1. Use melted Brown Butter: Some recipes require the brown butter to cool all the way, and solidify before incorporating it with all the other ingredients. For this recipe, you want the brown butter to cool, but don’t let it solidify. It will incorporate into the liquid ingredients better if it’s still in liquid form.
2. Use Overripe Bananas: Using overripe bananas is the key to a sweet banana bread. Overripe bananas are full of natural sugars that are brought out even more in the banana bread as it bakes in the oven.
3. Use Three Bananas: One trick to keeping banana bread extra moist is to use three bananas. The extra moisture of the third banana, helps the banana bread to hold it’s moisture as it bakes and produces a final banana bread that is ultra moist and delicious.
4. Don’t over mix the batter. I think I preach this in every recipe, but don’t over mix the batter, because it will lead to a flat banana bread. What happens when we over mix the batter, is the baking soda gets activated before the banana bread goes into the oven and then it won’t rise like we need it to. So don’t over mix it!

How to Make Brown Butter Banana Bread

1. Preheat the oven to 350° Fahrenheit.
2. Slice the butter up into 8 pieces. Then add the sliced butter to a medium sauce pan, over medium heat.
3. Let the butter melt, and then foam. Stirring occasionally, to keep the butter from bubbling over. The butter will begin to form brown flakes, keep stirring it, and all of it will brown. Once all the butter has browned, remove the butter from the heat and transfer it to a bowl to cool. Set aside.
4. In a mixing bowl, stir together the flour, baking soda, and salt. Set aside.
5. Remove the overripe bananas from the peel and add the bananas to a mixing bowl. Use a fork to mash them up so there are very few lumps. Whisk in the egg, and vanilla extract. Then stir in the brown sugar, and slowly add in the brown butter. Stir together the wet ingredients until they’re well mixed.
6. Fold the dry ingredients into the wet ingredients, until they are just combined.
7. Line a large loaf tin with parchment paper, then pour the banana bread batter into the loaf tin.
8. Bake the banana bread for 60 minutes, or until a toothpick can be inserted into the middle and comes out clean.
9. Remove the banana bread from the oven, and let cool for 15 minutes, use a knife to gently loosen the banana bread from the sides of the pan. Carefully flip the pan over and remove the banana bread from the pan. Remove the parchment paper from banana bread, and then let the banana bread cool on a cooling rack. Store in an airtight container for up to a week, for optimal freshness.

If you like this banana bread, you might also want to try my Easy and Delicious Banana Bread or my Chocolate Peanut Butter Banana Bread.