Brown Butter Banana Bread 

This brown butter banana bread wraps classic comfort into a loaf with a rich, nutty twist. Browning the butter deepens its flavor, offering toffee-like notes that elevate the sweetness of ripe bananas. Stir in a hint of molasses and warm spices like cinnamon and nutmeg to round out its homey aroma. The result is dense yet tender—perfect for thick slices enjoyed with morning coffee or an afternoon snack. With each warm bite, you taste the cozy familiarity of home baking, combined with the refined nuance of browned butter. It’s simple, satisfying, and irresistibly delicious.

Ingredients (1 9×5-inch loaf)

• 6 oz (½ cup + 2 T) unsalted butter

• 2 cups (250 g) all-purpose flour

• ¾ cup (150 g) granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• ¾ tsp ground cinnamon

• ½ tsp freshly grated nutmeg

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup buttermilk (or milk + 1 tsp lemon juice)

• 1¼ cups mashed ripe bananas (~3 medium)

• 2 tsp molasses

Directions

1. Preheat your oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan and set aside. 

2. In a saucepan over medium heat, melt butter until it foams, crackles, and turns golden-brown with a nutty aroma, about 5 min—then transfer to a bowl to cool.

3. Whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl. 

4. In another bowl, whisk eggs, vanilla, buttermilk, mashed bananas, and molasses. When butter is cool, whisk it in.

5. Add wet ingredients all at once to the dry mixture; fold gently just until combined—don’t overmix.

6. Pour batter into prepared pan and smooth top. Bake 50–60 minutes, or until a skewer comes out clean.

7. Let the loaf rest in the pan for 15 minutes before transferring to a wire rack to cool completely. 

Estimated Nutrition (per 1 of 9 slices)

• Calories: ~360 kcal

• Total Fat: ~18 g (Saturated ~9 g)

• Cholesterol: ~55 mg

• Sodium: ~230 mg

• Total Carbohydrates: ~47 g (Sugars ~24 g; Fiber ~2 g)

• Protein: ~5 g