Browned Butter Banana Bread
A moist, dense loaf featuring caramelized butter and deep banana flavor.
Recipe Author
Riff Kitchen@riffkitchen
Browned Butter Banana Bread
A moist, dense loaf featuring caramelized butter and deep banana flavor.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 50 cook
- 1 hr 5 min
- servings
- 8
- effort
- Medium
Chef's note
Browned butter adds a nutty complexity that elevates standard banana bread into something professional.
Method
9 steps · tap one to tick it off
Tips
Scrape in every browned bit. The toasted milk solids at the bottom of the saucepan carry the nutty flavor. Pour every speck into the bananas.
Use bananas with black spots. Heavily spotted bananas are sweeter and mash more easily, and they keep this loaf moist through the long bake.
Tent with foil if the top darkens. Brown sugar colors fast. If the top is already dark at 35 minutes, lay foil loosely over it for the rest of the bake.
Swaps
No light brown sugar? Dark brown sugar for a deeper flavor, or granulated sugar for a lighter, slightly drier loaf.
No vanilla extract? Leave it out, or add a pinch of cinnamon.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 3 months for best quality. Slice before freezing and toast slices straight from frozen.
Serving: Serve at room temperature, or toast a slice.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Chef's note
Browned butter adds a nutty complexity that elevates standard banana bread into something professional.
Instructions
Follow the steps to perfection.
Tips
Scrape in every browned bit. The toasted milk solids at the bottom of the saucepan carry the nutty flavor. Pour every speck into the bananas.
Use bananas with black spots. Heavily spotted bananas are sweeter and mash more easily, and they keep this loaf moist through the long bake.
Tent with foil if the top darkens. Brown sugar colors fast. If the top is already dark at 35 minutes, lay foil loosely over it for the rest of the bake.
Swaps
No light brown sugar? Dark brown sugar for a deeper flavor, or granulated sugar for a lighter, slightly drier loaf.
No vanilla extract? Leave it out, or add a pinch of cinnamon.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 3 months for best quality. Slice before freezing and toast slices straight from frozen.
Serving: Serve at room temperature, or toast a slice.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix