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Best One-Bowl Banana Bread with Brown Butter (Easy Recipe)

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This one-bowl banana bread with brown butter is simple enough for a weekday afternoon but impressive enough for any gathering. The brown butter adds a nutty, caramelized depth that transforms ordinary banana bread into something bakery-bought.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1½ cups mashed or 340 grams)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 1½ cups (190 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (3 grams) salt
  • 1 teaspoon (2 grams) ground cinnamon (optional)
  • ½ cup (60 grams) walnuts or pecans, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the paper with butter or cooking spray.
  2. Brown the butter: Place the ½ cup unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking. Swirl the pan occasionally. You will see it foam up, then subside, then foam again. Watch for tiny brown specks forming at the bottom. The butter will smell nutty and turn a warm amber color. This takes about 5 to 7 minutes. The moment it reaches that color, remove it from the heat and pour it into a heat-safe bowl to stop the cooking process.
  3. Let the brown butter cool slightly for about 5 minutes. You want it warm but not hot enough to cook the eggs when you add them.
  4. Mash the bananas: In your large mixing bowl, mash the three ripe bananas with a fork until smooth. A few small lumps are fine. You want about 1½ cups of mashed banana.
  5. Add the brown butter and sugar: Pour the slightly cooled brown butter into the bowl with the mashed bananas. Add the ¾ cup granulated sugar. Whisk everything together until well combined. The mixture should look glossy and smooth.
  6. Add the eggs and vanilla: Crack the two room-temperature eggs into the bowl. Add the 1 teaspoon vanilla extract. Whisk vigorously until the eggs are fully incorporated and the batter looks uniform, about 30 seconds.
  7. Add the dry ingredients: Sprinkle the 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon (if using) over the wet mixture. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain. Do not overmix.
  8. Fold in the nuts (optional): If you are using walnuts or pecans, fold them in now with a few gentle strokes. Reserve a handful to sprinkle on top for a pretty presentation.
  9. Pour the batter into the prepared pan. Use the spatula to scrape every bit of batter into the loaf pan. Smooth the top gently. Sprinkle the reserved nuts on top if you are using them.
  10. Bake for 50 to 60 minutes. Place the pan in the preheated oven and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked beautifully. Start checking at 50 minutes.
  11. Cool in the pan for 10 minutes. Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper overhang and transfer it to the cooling rack to cool completely.
  12. Slice and enjoy: Wait until the bread is completely cool before slicing, if you can resist. Use a serrated knife for clean slices.

Notes

Watch the butter like a hawk; brown butter can go from perfect to burnt in seconds. Use overripe bananas for best sweetness and texture. Do not overmix the batter to avoid dense bread. Let the bread cool completely before slicing to prevent a gummy texture. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: banana bread, brown butter, one-bowl, easy recipe, moist banana bread, homemade banana bread

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