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Easy One-Bowl Brown Butter Banana Bread

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A simple, cozy banana bread recipe featuring nutty browned butter and ripe bananas, made in one bowl for easy cleanup and rich flavor.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85 grams), browned
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (220 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans (60 grams)
  • Optional: 1/2 cup dark chocolate chips (90 grams)

Instructions

  1. Brown the butter: Place 6 tablespoons (85 grams) of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and starts foaming. After about 5 minutes, the butter will turn golden brown with a nutty aroma and small brown flecks. Remove from heat immediately and pour into a large mixing bowl to cool slightly.
  2. Mash the bananas: Peel and mash 3 medium ripe bananas in the same mixing bowl with the browned butter using a fork or potato masher. Aim for a slightly chunky texture.
  3. Add sugars and eggs: Stir in 3/4 cup (150 grams) granulated sugar and 1/4 cup (50 grams) brown sugar until combined. Crack in 2 large eggs (room temperature) and mix well, followed by 1 teaspoon vanilla extract.
  4. Mix dry ingredients: In a separate small bowl, whisk together 1 3/4 cups (220 grams) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet banana mixture. Gently fold with a spatula until just combined—do not overmix.
  6. Add optional mix-ins: If using, fold in 1/2 cup (60 grams) chopped walnuts or pecans, or 1/2 cup (90 grams) chocolate chips.
  7. Prepare the pan and bake: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the batter in and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too fast.
  9. Cool and enjoy: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing or enjoy warm.

Notes

Brown the butter carefully to avoid burning; it should smell nutty. Use very ripe bananas with brown spots for best sweetness and moisture. Do not overmix the batter to keep the bread tender. If the top browns too quickly, tent with foil halfway through baking. Let the bread cool completely before slicing for best texture. Optional add-ins include walnuts, pecans, or chocolate chips. For gluten-free, substitute flour with a 1:1 gluten-free blend. Vegan adaptation uses browned coconut oil and flax eggs.

Nutrition

Keywords: banana bread, brown butter, one-bowl recipe, easy banana bread, quick banana bread, moist banana bread, beginner baking

Find it online: https://elvafood.com/easy-one-bowl-brown-butter-banana-bread-recipe-perfect-for-beginners/