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Best One-Bowl Banana Bread with Brown Butter

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This one-bowl banana bread with brown butter is rich, moist, and deeply flavorful. The nutty brown butter elevates a classic recipe into something special, and it all comes together with no mixer needed.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter
  • 3 medium ripe bananas (about 1 1/2 cups mashed / 340 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom. This takes about 5-7 minutes. Remove from heat immediately when it smells nutty and toasty. Pour into a heatproof bowl and let cool for 5-10 minutes.
  2. Mash the bananas: In a separate small bowl, mash 3 ripe bananas with a fork until mostly smooth with a few small lumps. Measure out 1 1/2 cups (340 grams).
  3. Mix the wet ingredients: To the cooled brown butter, add 3/4 cup granulated sugar and whisk until combined. Add 1 large egg and 1 teaspoon vanilla extract. Whisk vigorously until smooth and slightly lighter in color, about 30 seconds. Fold in the mashed bananas with a spatula until just combined.
  4. Add the dry ingredients: Sprinkle 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt over the wet mixture. Fold gently with a spatula until no streaks of flour remain. Do not overmix. If using add-ins, fold them in now.
  5. Bake: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Pour batter into the pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  6. Cool and serve: Let the banana bread cool in the pan for 10 minutes. Lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing for best texture.

Notes

For best results, use very ripe bananas with brown spots. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, brown butter, one bowl, easy banana bread, moist banana bread, no mixer banana bread

Find it online: https://dinadishes.com/best-one-bowl-banana-bread-with-brown-butter/