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brown butter banana bread loaf with slice cut and bananas in background

Brown Butter Banana Bread

Katie Penland
This brown butter banana bread is soft and tender, made with nutty brown butter, overripe bananas, and topped with a crunchy oat streusel.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices

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.
 
Storage:
 Store at room temperature wrapped tightly or in an airtight container for up to 3 days, or refrigerate for up to 5 days.