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Best One-Bowl Banana Bread with Browned Butter – Easy Homemade Recipe

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This one-bowl banana bread uses browned butter to create a deep, nutty flavor that transforms simple ingredients into a memorable loaf. It’s easy to make, requires minimal cleanup, and stays moist for days.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter
  • 3 medium very ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 g) plain yogurt or sour cream
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After a few minutes, the butter will start to foam and crackle. Continue until the foam subsides and golden specks form at the bottom. Once the butter smells nutty and turns a deep amber color, remove from heat immediately. Pour into a heat-safe bowl to stop cooking. Let cool for 10 minutes.
  2. Preheat the oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides, or grease thoroughly with butter.
  3. Mash the bananas: In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps. Stir in the granulated sugar, brown sugar, and slightly cooled browned butter until combined.
  4. Add the wet ingredients: Crack the egg into the bowl, add the vanilla and yogurt, and stir until smooth and uniform.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Fold gently with a spatula or wooden spoon until just combined. A few streaks of flour are okay—do not overmix.
  6. Pour and bake: Scrape the batter into the prepared loaf pan and spread even. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  7. Cool properly: Let the bread cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a wire rack. Cool completely before slicing—about 1 hour.

Notes

Watch the butter closely when browning—the difference between perfect and burnt is about 30 seconds. Let the browned butter cool for at least 10 minutes before adding to the batter to avoid scrambling the egg. Do not overmix the batter; a few lumps are fine. Cool completely before slicing to prevent crumbling. Store at room temperature for up to 4 days; do not refrigerate. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, browned butter, one bowl, easy, homemade, moist banana bread, quick bread

Find it online: https://elvafood.com/best-one-bowl-banana-bread-with-browned-butter-easy-homemade-recipe/