Description

A rich, nutty, and moist banana bread made with browned butter in a single bowl. This budget-friendly recipe uses pantry staples for a bakery-quality loaf that is easy to make and freezer-friendly.

Ingredients

Scale

113g (1/2 cup) unsalted butter
3 medium overripe bananas (approx. 1 1/2 cups mashed)
150g (1 1/4 cups) all-purpose flour
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
Optional: 1/2 cup semi-sweet chocolate chips or walnuts

Instructions

Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, subsides, and turns deep amber with nutty specks (5-7 minutes). Remove from heat and let cool for 10 minutes.
In a large mixing bowl, mash bananas with a fork until mostly smooth with some chunks. Whisk in the cooled brown butter.
Add eggs one at a time, whisking gently after each addition. Stir in vanilla extract and salt.
Add flour and baking soda to the wet mixture. Fold gently with a whisk or spatula just until combined; do not overmix. Fold in optional mix-ins if using.
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
Pour batter into the pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Let the bread cool in the pan for at least 30 minutes before slicing to allow the structure to set.

Notes

Ensure the brown butter cools slightly before mixing with eggs to prevent scrambling. Do not overmix the batter to avoid a tough texture. If the top browns too quickly, cover with foil. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil or plant-based butter.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loa
Calories: 180
Sugar: 14
Sodium: 120
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 3

Keywords: banana bread, brown butter, one bowl recipe, easy baking, budget friendly, overripe bananas, breakfast, snack, freezer friendly