Brown Butter Banana Bread

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I’ve had a lot of banana breads, but this one is absolutely my favourite. It’s a brown butter banana bread that’s soft, tender and toasty. It’s studded with plenty of chocolate chips, but not enough to overpower the banana flavour. Speaking of which, the loaf highlights the pure banana flavour by avoiding excess sugar and spices. This allows the loaf to balance rich sweetness with some lightness in flavour.

I love how simple this recipe is. One bowl. No electric mixer. No special ingredients like sour cream or Greek yogurt. It comes together so easily and makes the best ever banana bread. 

Why you’ll love this recipe

• Extra depth of flavour from brown butter (that’s extra brown from toasting additional milk solids)
• Amazing banana flavour with light spices
• Soft and tender texture makes the best moist banana bread
• Made all in one bowl with no electric mixer
• No waiting for ingredients to come to room temperature. You can brown the butter straight from the fridge!

What is brown butter?

When butter is cooked until golden, it’s considered brown butter. The milk solids in the butter brown to create a delicious toasted nutty flavour. This recipe adds milk powder to increase the milk solids, which increases the flavour of the brown butter.

Since the banana easily overpowers other flavours, toasting extra milk powder strengthens the brown butter so it doesn’t get completely buried and truly deepens the loaf’s flavour. Trust me, the extra step of browning butter is worth it when you can get a super toasty brown butter.

Ingredients

• Unsalted butter: Do not substitute with another fat, as it will not contain the milk solids that create brown butter’s flavour. If using salted butter, omit the table salt that’s added later in the recipe.
• Milk powder: Milk powder is toasted to strengthen the brown butter’s flavour.
• Granulated sugar: Granulated sugar is used instead of brown sugar as it doesn’t add any moisture (it just holds onto existing sugar since there’s no molasses if you want the science 😉). The bananas already add enough moisture.
• Bananas: Use overripe bananas with plenty of brown spots. If you’re bananas are not overripe, bake on a baking tray in the oven until the skin turns black, then peel and use as usual.
• Eggs: Eggs add structure and richness to the loaf.
• Vanilla extract: Vanilla brings out the banana flavour.
• All-purpose flour: Flour gives the loaf structure.
• Baking soda: Baking soda leavens the loaf.
• Cinnamon: The loaf is lightly spiced with cinnamon, but feel free to add some extra cinnamon if desired.
• Table salt: Salt enhances the flavours of the loaf and balances out the sweetness. Don’t worry, you won’t taste any saltiness!
• Chocolate chips: I use semisweet or dark chocolate chips, but feel free to use any chocolate chips you’d like. I recommend chocolate chips over chopped chocolate since they hold their shape after baking, so they won’t affect the structure of the banana bread.

Instructions

Variations

There’s plenty you can do to customize this banana bread. Here are some ideas!

• Swirled: Swirl in jam, a chocolate spread, a Biscoff spread or peanut butter for an extra fun loaf! Just be careful to not swirl too much so you can easy see the spread when you cut a slice.
• Extra bananas: Add sliced banana on top of your loaf. I am not a fan as the bananas get very soft and almost mushy, but if you want bananas on top for an aesthetic loaf with lots of flavour, go ahead!
• Walnut banana bread: Walnuts are an absolute classic in banana bread. Mix them in with chocolate chips to add some crunch.

Equipment

Baking pan material can affect the loaf. If you use a dark coloured baking pan, the loaf will bake and brown faster than if using a lighter pan, so keep a close eye on the loaf and turn down the oven temperature if the edges are browning too quickly.

Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.

Storage

Store the banana bread in an airtight container for up to 5 days. You still have have it afterwards, but it’s going to be much softer (not in the best way). If storing for later, freeze in an airtight container and thaw before serving.

Let’s bake!

This is absolutely the best banana bread recipe. I know, bold words, but this is the one and only moist brown butter banana bread I will be eating for the rest of my life. The combination of the nutty flavor from the brown butter and the bananas create the a loaf that has plenty of depth while still being simple. 

When you make it, tag me on Instagram @bakewhenitrains so I can see your lovely banana bread.

Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.

With love,

Your baking friend Sherene ❤️