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Cozy Brown Butter Banana Bread: Easy One Bowl Recipe

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This one-bowl, no-mixer banana bread uses brown butter for a deep, nutty flavor. It’s incredibly moist, tender, and perfect for a cozy fall treat.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 3 medium ripe bananas (about 1½ cups / 360g mashed)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain Greek yogurt or sour cream
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium skillet or saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, subsides, and turns a rich amber color with golden-brown specks. Immediately remove from heat and pour into a heatproof bowl. Let cool for 5-10 minutes.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few lumps.
  4. Add the cooled brown butter, eggs, vanilla extract, and Greek yogurt to the mashed bananas. Whisk until smooth and well combined.
  5. Add the granulated sugar and packed brown sugar. Whisk vigorously for 30-60 seconds until the mixture thickens slightly.
  6. Sprinkle the flour, baking soda, and salt over the wet ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. If using, gently fold in the nuts or chocolate chips.
  8. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 15-20 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift out using the parchment sling and transfer to the rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (heavily speckled or black). Room temperature ingredients ensure a smooth batter. Do not overmix after adding flour to avoid a tough loaf. To test doneness, a skewer should come out with a few moist crumbs, not wet batter. Store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: brown butter banana bread, easy banana bread, one bowl banana bread, moist banana bread, fall banana bread

Find it online: https://dinadishes.com/cozy-brown-butter-banana-bread-easy-one-bowl-recipe/