Brown Butter Banana Bread
This brown butter banana bread is my favorite way to use up those overripe bananas. The brown butter adds a warm, nutty flavor, the crumb stays soft and tender, and the oat streusel gives it just the right amount of crunch. It’s an easy, classic bake with a few elevated tweaks that make it even more irresistible!
Brown Butter Makes Everything Better
If there’s one simple upgrade that takes banana bread from good to just one more slice, it’s brown butter. Browning the butter adds a nutty, warm depth of flavor that banana bread is just asking for. It pairs perfectly with sweet, ripe bananas and enhances those warm spices.
In this recipe, brown butter is used in both the batter and the oat streusel, so that rich flavor carries through every bite.
A quick breakdown on browning butter:
As butter browns, the water content evaporates, leaving behind the milk solids and butterfat. The milk solids settle to the bottom, where they toast and caramelize, while the butterfat carries all those beautiful, nutty flavors throughout the banana bread.
Since some of the water cooks off, you’ll end up with slightly less volume than what you started with. The amount of butter listed in the recipe refers to the butter before browning—but this recipe is written with that in mind, so you’ll have just the right amount for both the batter and streusel.
If you’re as obsessed with brown butter as I am, be sure to check out my Sourdough Brown Butter Chocolate Chip Cookies and my Brown Butter Pumpkin Cake!
Ingredient Overview
You’ll find the full list of ingredients and exact measurements in the recipe card below.
- Brown Butter: This is the heart of the recipe. Browning the butter adds a rich, nutty, almost caramel-like flavor that instantly elevates classic banana bread. It’s used in both the batter and the streusel for layers of flavor.
- Overripe Bananas: The riper, the better. Spotty bananas bring natural sweetness, moisture, and that signature banana flavor that keeps the loaf soft and tender.
- Brown Sugar & Granulated Sugar: Brown sugar adds warmth and depth, complementing the brown butter beautifully, while a bit of granulated sugar balances the sweetness and helps create a tender crumb.
- Streusel Topping: A simple mix of brown butter, brown sugar, flour, oats, and cinnamon creates a crisp, crumbly topping that contrasts perfectly with the soft banana bread underneath.
- Spices: Cinnamon and a hint of nutmeg add cozy warmth without overpowering the banana flavor.
- Salt & Vanilla Extract: Small but important additions that round out and enhance all the flavors in the loaf.
Step-by-Step Instructions
1. Brown the Butter:
Add the butter to a small saucepan and melt over medium heat. It will melt, bubble, and turn foamy as it browns. Stir often, scraping the bottom of the pan to release all those flavorful toasty bits. Once it begins to smell nutty and turns a warm golden color, remove it from the heat. Pour into a heatproof measuring cup or bowl and let cool completely.
2. Make the Streusel:
In a small bowl, combine the brown sugar, flour, oats, cinnamon, and salt. Add 2 tablespoons of the cooled brown butter and mix until crumbly. I find it easiest to just use my hands here! Place the streusel in the refrigerator while you prepare the batter.
3. Make the Batter:
Preheat your oven to 350°F and line a loaf pan with parchment paper, leaving a little overhang for easy removal. Tip: Lightly grease with baking spray before adding the parchment paper so it stays in place.
In a medium bowl, mash the bananas until mostly smooth. Add the brown sugar, granulated sugar, and the remaining cooled brown butter, then whisk until everything is well combined.
Whisk in the egg and vanilla extract until smooth.
Add in the flour, baking soda, salt, cinnamon, and nutmeg. Using a spatula, gently stir just until combined and no dry spots remain, being careful not to overmix, which helps keep the banana bread soft and tender.
3. Assemble and Bake:
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel evenly over the top.
Bake for 40-45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool completely in the pan before slicing and serving!
Variations & Add-ins
Nuts: Walnuts or pecans are my go-to. Lightly toast them before adding to the batter for better flavor and crunch.
Chocolate Chips: Milk, semi-sweet, or dark—take your pick! They all work well in this banana bread. Add about ½ – 1 cup and sprinkle a few on top with the streusel for a beautiful finish.
Spices: Feel free to play around! Increase the cinnamon and nutmeg for a more pronounced spiced flavor, or try adding ginger, allspice, or cardamom for all the warm flavors.
Blue Mountain Baker’s Tips
Use extra-ripe bananas. The spottier, the better. Overripe bananas add natural sweetness and moisture, which makes this loaf extra moist and tender.
Need ripe bananas in a pinch? Place unpeeled bananas on a baking sheet and bake at 350°F for about 10 minutes, until the skins are dark. This softens the bananas and brings out their natural sugars. Let cool completely before using.
Let the brown butter cool. Make sure the brown butter is fully cooled before using in the streusel and batter. Warm butter can melt the sugars and change the texture we are looking for.
Cool before slicing. As tempting as it is, letting the loaf cool completely helps it set and keeps the streusel from falling apart when slicing.
Brown Butter Banana Bread FAQ
The loaf should start to pull away slightly from the edges of the pan, look tall and set, and the streusel should be golden brown and beginning to crack. To be sure, insert a toothpick in the center—it should come out with just a few moist crumbs. If there’s still wet batter on the toothpick, bake for a few more minutes and check again. If the streusel is browning too quickly before the loaf is fully baked, tent the top with a piece of foil to prevent burning.
Dense banana bread usually happens when the batter is overmixed, or the bananas aren’t quite ripe enough. Make sure to stir just until the flour is incorporated and use very ripe, spotty bananas for the softest, most tender loaf.
You sure can, but you’ll miss out on that extra crunch and sweetness on top! The banana bread will, of course, still be delicious without the oat streusel. Just be sure to adjust the butter by using 8 tablespoons rather than 10, since 2 tablespoons are used in the streusel.
If Somehow You Have Leftovers…
Store your banana bread wrapped tightly or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, wrap the loaf in plastic wrap and then in foil, and store for up to 2 months—just be sure to thaw completely before slicing.
My favorite way to enjoy a slice a day or two later? Heat a little butter in a pan and lightly toast the bread on both sides. SO good—maybe even better than fresh!
I hope this brown butter banana bread fills your kitchen with the best smells and brings a little extra joy to your day. If you make it, leave a comment or tag me on Instagram.
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Recipe Card
Brown Butter Banana Bread
Equipment
- Loaf pan (8½×4½-inch or 9×5-inch)
- Parchment paper or baking spray
- small saucepan
- Heatproof measuring cup or bowl
- Mixing bowls
- Whisk
- Fork
- Rubber spatula or wooden spoon
- Measuring cups and spoons
Ingredients
Brown Butter (for streusel & batter)
- 10 tablespoons unsalted butter
Streusel Topping
- 2 tablespoons brown butter 28g
- ¼ cup packed brown sugar 60g
- ¼ cup all-purpose flour 30g
- 2 tablespoons old-fashioned rolled oats 15g
- ½ teaspoon ground cinnamon
- Pinch of salt
Banana Bread Batter
- 1 cup mashed overripe bananas about 3 medium bananas / 250g
- ½ cup packed brown sugar 120g
- ¼ cup granulated sugar 52g
- ½ cup brown butter 113g
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour 185g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Brown the Butter:
- Melt the butter in a small saucepan over medium heat. Stir occasionally, scraping the bottom of the pan with a wooden spoon or spatula. The butter will melt, foam, and then begin to brown. Once it smells nutty and turns a golden amber color, remove from heat. Pour into a liquid measuring cup or bowl and let cool completely.
Make the Streusel:
- In a small bowl, combine the brown sugar, flour, oats, cinnamon, and salt. Add 2 tablespoons of the cooled brown butter and mix until crumbly. Place the streusel in the refrigerator while you prepare the batter.
Make the Batter:
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease with baking spray.
- In a medium bowl, mash the bananas until mostly smooth. Add the brown sugar, granulated sugar, and remaining cooled brown butter. Whisk until well combined.
- Whisk in the egg and vanilla extract.
- Add the flour, baking soda, salt, cinnamon, and nutmeg. Using a spatula, stir until just combined and no dry spots remain.
Assemble and Bake:
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the chilled streusel evenly over the top.
- Bake for 40-45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Let cool completely in the pan before slicing.
Notes
- For the best flavor and natural sweetness, use very ripe bananas with plenty of brown spots. To ripen bananas quickly, place unpeeled bananas on a baking sheet and bake at 350°F for about 10 minutes, until the skins are dark. Let cool completely before using.
- Line the loaf pan with parchment paper, leaving an overhang on the sides to easily lift the banana bread from the pan.
- Allow the loaf to cool completely before slicing so it sets properly and the streusel stays intact.
Store at room temperature wrapped tightly or in an airtight container for up to 3 days, or refrigerate for up to 5 days.
