Description
Make moist, aromatic banana bread with a rich, nutty flavor by browning the butter before mixing.
Ingredients
Scale
- 114g unsalted butter (for browning)
- 460g mashed ripe bananas (about 4–5 bananas)
- 108g light brown sugar, lightly packed
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 tsp almond or hazelnut extract (optional)
- 260g all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp kosher salt (increase to 1 tsp for Diamond Crystal brand)
- 0.25 tsp ground cinnamon
- Up to 1 cup chocolate chips and/or chopped nuts (walnuts, pecans) (optional add-ins)
- 2 tbsp course sugar (turbinado or demerara) (for topping)
Instructions
- Heat oven to 350°F (175°C). Position the rack in the middle. Line a 9” x 5” loaf pan with parchment paper, leaving a 2″ overhang on each long edge.
- Brown the butter: Place butter in a small pot over medium heat. Cook until the foaming and sizzling stop, the butter smells nutty, and brown bits form at the bottom when you swirl the pot. Watch closely to avoid burning; this takes about 5-8 minutes. Immediately transfer the brown butter to a large mixing bowl to cool.
- In a separate bowl, whisk the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon. Set this aside.
- Add brown sugar to the cooled brown butter. Whisk vigorously for 1 minute to aerate the mixture. Add the mashed bananas and mash them with the whisk until mostly smooth, leaving some small lumps.
- Whisk in the eggs, vanilla, and optional almond/hazelnut extract until everything is evenly combined.
- Add the dry mixture to the wet mixture. Mix with a spatula until just incorporated; do not overmix. Some flour streaks are acceptable.
- Fold in the optional chocolate chips and/or chopped nuts, reserving some for the top of the loaf.
- Transfer the batter to the prepared loaf pan. Sprinkle the top with coarse sugar.
- Bake at 350°F (175°C) for 55-60 minutes, or until a wooden skewer inserted in the center comes out clean. The internal temperature should read about 180°F (80°C).
- As soon as the loaf comes out of the oven, sprinkle the reserved chocolate chips on top to melt slightly from the residual heat.
- Cool the loaf in the pan on a wire rack for 15 minutes. If needed, run a dull knife along both ends to loosen the bread from the pan. Use the parchment overhangs to pull the loaf out onto a cutting board. Slice into 9 thick slices.
Notes
- If you measure bananas by volume, make sure you use 2 cups of mashed bananas.
- You can substitute almond extract with hazelnut extract if you prefer.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana bread, brown butter, moist banana bread, easy banana bread, homemade banana bread, ripe banana recipes, quick bread