Brown Butter Banana Bread
Incredibly moist banana bread made with nutty brown butter and topped with brown butter cream cheese frosting. This easy recipe transforms overripe bananas into an irresistible treat with deep, complex flavors.
Ingredients
- For the Banana Bread:
- 3 medium bananas 320g very ripe with brown spots
- ½ cup superfine sugar 100g
- ½ cup light brown sugar 110g packed
- 2 sticks unsalted butter 227g divided
- 2 large eggs room temperature
- ⅓ cup Greek yogurt 81g full-fat preferred
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1⅓ cups all-purpose flour 160g spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pecans 90g roughly chopped
- For the Brown Butter Cream Cheese Frosting:
- 3 tablespoons browned butter reserved from above
- 3 oz cream cheese 85g room temperature
- 1½ cups powdered sugar 180g
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Brown the Butter:
- Chop 2 sticks of butter into small chunks and place in a light-colored saucepan over medium heat.
- Stir occasionally as the butter melts and bubbles. Listen for crackling sounds as moisture evaporates (about 3-4 minutes).
- Watch carefully once crackling subsides. Push aside foam to check color underneath.
- When butter turns deep golden brown and smells nutty, remove from heat immediately.
- Pour browned butter into a heatproof bowl, scraping all brown specks from the pan.
- Divide brown butter in half. Set one bowl aside to cool and solidify for frosting. Use the other half for the banana bread batter.
- Prepare the Batter:
- Preheat oven to 350°F (180°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Roughly chop pecans and set aside.
- Pour liquid brown butter into a large mixing bowl. Add both sugars and whisk until well combined.
- Peel and mash bananas thoroughly with a fork until smooth paste forms. Add to butter mixture and whisk until incorporated.
- Add eggs, Greek yogurt, vanilla extract, and vegetable oil. Whisk until smooth and uniform.
- Combine and Bake:
- Sift flour, baking powder, baking soda, and salt into a separate bowl. Mix dry ingredients thoroughly.
- Add dry mixture to wet ingredients gradually. Whisk gently until no flour streaks remain. Avoid overmixing.
- Fold in chopped pecans using a spatula until evenly distributed.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55 minutes or until a skewer inserted in center comes out clean.
- If top browns too quickly, tent aluminum foil loosely over pan.
- Let bread cool in pan for 1 hour before removing.
- Make the Frosting:
- Stir reserved cooled brown butter to redistribute brown bits. Measure 3 tablespoons into mixing bowl.
- Add room temperature cream cheese and beat with electric mixer until smooth and creamy (about 2 minutes on medium speed).
- Sift in powdered sugar, mixing on low speed initially. Add vanilla extract and pinch of salt.
- Increase to high speed and beat for 1 minute until fluffy.
- Spread frosting generously over completely cooled banana bread.
Notes
Banana Ripeness: Use very ripe bananas with plenty of brown spots for maximum flavor and moisture. The darker the peel, the better.
Browning Butter: Use a light-colored pan to monitor browning accurately. Remove from heat as soon as it reaches deep golden color to prevent burning.
Without Frosting: Use only 1 stick of butter for bread and omit vegetable oil. Sprinkle brown sugar on top before baking for crunchy topping.
Variations: Add ¾ cup chocolate chips for chocolate version. Substitute walnuts for pecans. Omit nuts entirely for nut-free option.
Substitutions: Replace Greek yogurt with sour cream. Use any neutral oil or 1 tablespoon milk instead of vegetable oil. Skip browning and use regular melted butter if short on time.
Storage: Store in airtight container in refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Frosted bread must be refrigerated.
Frozen Bananas: Thaw completely and drain excess liquid before mashing. Texture may be slightly softer but flavor remains excellent.RetryClaude can make mistakes. Please double-check responses.
Browning Butter: Use a light-colored pan to monitor browning accurately. Remove from heat as soon as it reaches deep golden color to prevent burning.
Without Frosting: Use only 1 stick of butter for bread and omit vegetable oil. Sprinkle brown sugar on top before baking for crunchy topping.
Variations: Add ¾ cup chocolate chips for chocolate version. Substitute walnuts for pecans. Omit nuts entirely for nut-free option.
Substitutions: Replace Greek yogurt with sour cream. Use any neutral oil or 1 tablespoon milk instead of vegetable oil. Skip browning and use regular melted butter if short on time.
Storage: Store in airtight container in refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Frosted bread must be refrigerated.
Frozen Bananas: Thaw completely and drain excess liquid before mashing. Texture may be slightly softer but flavor remains excellent.RetryClaude can make mistakes. Please double-check responses.
