If you want to make the best banana bread of your life, don’t skip this brown butter banana bread.
I baked banana bread by the dozens when I worked in a bakery, and this version stands out. After experimenting with browned butter in other recipes, I learned the secret: brown butter. It adds a nutty, caramelized depth that makes a simple loaf taste elevated—fancy, but easy.
Moist, tender, and full of brown butter flavor, this loaf is finished with a brown butter glaze. It’s a one-bowl recipe that uses a few ripe bananas and about an hour of your time to turn into your new favorite go-to banana bread.
If you want more brown butter inspiration, try snickerdoodles with brown butter next—soft, chewy, and packed with extra flavor.
The Baking Process
The full ingredients, measurements, and step-by-step instructions are in the recipe card below.
1
Brown the butter. Cook the butter until the milk solids turn amber and the aroma is nutty. Scrape the brown butter into a heatproof bowl and reserve a few tablespoons for the glaze.
2
Mix bananas and sugars first. Combine mashed ripe bananas with the sugars so the sugar begins to break down the fruit, creating even moisture and banana flavor. Then add the eggs, sour cream, vanilla, and warm brown butter.
Brown butter is equally stunning in other baked goods—try it in cinnamon rolls for a rich, bakery-style result.
3
Combine wet and dry ingredients. Fold the dry mixture into the wet just until the flour disappears—overmixing makes bread tough.
4
Fill the loaf pan and bake. Pour the batter into a prepared 9×5 loaf pan, drag a butter knife through the center, and bake until the top is golden and a skewer comes out with a few moist crumbs (not raw batter).
5
Make the brown butter glaze. Whisk reserved brown butter with powdered sugar, a splash of milk, and vanilla until smooth and pourable but not thin.
6
Glaze the loaf. Drizzle the glaze over the completely cooled loaf so it sets nicely. Slice and enjoy.
Brown butter also elevates fruit desserts—try it in pies for a richer, caramelized flavor.
If you try this recipe, please leave a comment and rating. I love hearing how it turned out!
Brown Butter Banana Bread with Brown Butter Glaze
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Equipment
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9×5 metal loaf pan
Ingredients
Banana Bread Batter
- 12 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana, about 3–4 bananas
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
Brown Butter Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved melted brown butter
- 2 tablespoons whole milk
- 1/4 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F. Line a metal 9×5 loaf pan with parchment paper so the edges hang over the sides.
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Cook the butter in a stainless steel pan until it smells nutty and the milk solids are amber. Scrape the browned butter into a heatproof bowl, reserving 3 tablespoons for the glaze. Chill the remaining brown butter briefly so it’s warm but not scalding when used in the batter.
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Whisk together the flour, baking soda, salt, and cinnamon. Set aside.
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Whisk the mashed banana with brown and granulated sugar, then whisk in the eggs, sour cream, vanilla, and warm brown butter.
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Fold the dry ingredients into the wet until just combined.
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Pour the batter into the prepared pan and run a butter knife down the center. Bake 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
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Cool the pan on a wire rack 20 minutes, then lift the parchment to remove the loaf. Let it cool completely on the rack before glazing.
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Whisk powdered sugar, the reserved brown butter (warmed if solid), milk, and vanilla until smooth and pourable.
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Once the loaf is completely cool, pour the glaze over it. Let the glaze set 15–20 minutes, then slice into 9–10 pieces with a serrated knife and serve.
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Optional: stir in 1/2 cup chocolate chips or chopped nuts before baking. Store leftovers tightly wrapped in the fridge for up to one week (the glaze may soften at room temperature after 1–2 days). Freeze slices wrapped in plastic in an airtight container for up to one month.
Video
Notes
Use ripe bananas. They should be brown-speckled, not black and watery.
Make brown butter ahead of time. It keeps in the fridge up to 5 days—warm gently before using.
Storage: Keep the loaf tightly wrapped in the fridge for up to one week. The glaze may soften at room temperature after a day or two.
Freezing: Wrap the whole loaf or individual slices in plastic and store in an airtight container for up to one month. Thaw in the fridge before serving.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
AI recipes are not a substitute for tested, human-developed recipes.