Rating: 4.5 stars
118 Ratings
  • 5 star values: 69
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 1

Browning the butter really adds a depth of flavor, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.

Recipe Summary

15 mins
50 mins
15 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  • Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.

  • Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.

  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

Cook's Note:

Don't skip the browning step - it really adds depth to the flavor.

Chocolate chips, nuts, or whatever else you enjoy can be added in.

Editor's Note:

Nutrition data for this recipe includes the full amount of butter. The actual amount of butter consumed will vary.

Browning butter will reduce the volume somewhat. For this reason, you begin with 1/2 cup butter, and measure 1/3 cup butter after the browning step.

Nutrition Facts

389 calories; protein 5.1g; carbohydrates 55.4g; fat 16.8g; cholesterol 71.7mg; sodium 439.3mg. Full Nutrition