If you want to make the best banana bread of your life, don’t skip this brown butter banana bread.
I baked banana bread by the dozens in a bakery, but this version stands out. After making tray after tray of browned butter treats, I learned the secret: brown butter. It adds a nutty, caramelized depth that elevates a simple loaf and makes it taste bakery-worthy, even though it’s easy to make.
Moist, tender, and full of brown butter flavor, this loaf is finished with a brown butter glaze. You only need one bowl, a few ripe bananas, and about an hour to bake your new favorite banana bread.
If you want more brown butter inspiration, try snickerdoodles with brown butter next — soft, chewy, and packed with flavor.
The Baking Process
Find the full list of ingredients, measurements, and instructions in the recipe card below.
1
Brown the butter. Cook the butter until the milk solids turn amber and the mixture smells nutty. Scrape the browned butter into a bowl and reserve a few tablespoons for the glaze. The rest can cool slightly before using in the batter.
2
Mix the bananas and sugars, then add the wet ingredients. Mashing the ripe bananas with sugar first helps the sugar start to break them down, giving the batter extra moisture and even banana flavor. Then whisk in the eggs, sour cream, vanilla, and browned butter.
Brown butter adds richness to many recipes — try it in cinnamon rolls for a caramelized, bakery-style flavor.
3
Combine wet and dry ingredients. Fold the dry ingredients into the wet just until the flour disappears. Overmixing will make the loaf tough; gentle folding keeps it tender and moist.
4
Pour the batter into a loaf pan and bake. Smooth the top, drag a butter knife through the center to encourage a controlled split, and bake until the top is golden and a toothpick comes out with a few moist crumbs (not raw batter).
5
Make the brown butter glaze. Whisk reserved brown butter with powdered sugar, a touch of milk, and vanilla until smooth and pourable. It should be thick enough to cling to the loaf but thin enough to drizzle.
6
Glaze and serve. Wait until the loaf is completely cool so the glaze sets without melting away. Drizzle the glaze, let it set for 15–20 minutes, then slice and enjoy.
If you’ve never used brown butter in pie filling, it adds a delicious caramel note — try it in fruit pies for a richer finish.
If you tried this recipe, please leave a comment and star rating — I love hearing how it turned out! You can also tag me on social media so I can see your loaf.
Brown Butter Banana Bread with Brown Butter Glaze
Equipment
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9×5 metal loaf pan
Ingredients
Banana Bread Batter
- 12 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1 1/2 cups mashed ripe banana (about 3–4 bananas)
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
Brown Butter Glaze
- 1 cup powdered sugar
- 3 tablespoons reserved melted brown butter
- 2 tablespoons whole milk
- 1/4 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F. Line a metal 9×5 loaf pan with parchment paper, leaving overhang on the sides.
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Cook the butter in a stainless steel pan until the milk solids are amber and the butter smells nutty. Immediately scrape the browned butter into a heatproof bowl and reserve 3 tablespoons for the glaze. Chill the remaining browned butter briefly while you measure other ingredients; it should be warm but not scalding when added to the batter.
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Whisk together the flour, baking soda, salt, and cinnamon. Set aside.
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Whisk the mashed banana with the brown sugar and granulated sugar. Add the eggs, sour cream, and vanilla, whisking until combined, then stir in the browned butter.
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Fold the dry ingredients into the wet until just combined.
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Pour the batter into the prepared pan and drag a butter knife through the center in a straight line. Bake 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
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Let the pan cool on a wire rack for 20 minutes, then lift the parchment to remove the loaf. Cool completely on the rack before glazing.
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Whisk the powdered sugar with the reserved brown butter (warm if solidified), milk, and vanilla until smooth. Adjust milk to reach a pourable consistency.
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Once the loaf is completely cool, pour the glaze over it. Let the glaze set 15–20 minutes, then slice into 9–10 pieces and serve.
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Optional: fold in 1/2 cup chocolate chips or chopped nuts before baking. Store leftovers tightly wrapped in the refrigerator for up to one week; the glaze may soften at room temperature after a day or two. To freeze, wrap slices individually and store in an airtight container for up to one month.
Video
Notes
Use ripe bananas. Brown-spotted bananas give the most banana flavor without becoming overly mushy.
Make brown butter ahead. Browned butter can be made up to five days in advance and stored in the refrigerator; warm it gently before using if it solidifies.
Storage: Keep the loaf tightly wrapped in the fridge for up to one week. The glaze may soften at room temperature after a day or two.
Freezing: Freeze whole or sliced, wrapped in plastic and stored in an airtight container for up to one month. Thaw in the refrigerator before serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
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