Brown Butter Banana Bread with Brown Butter Glaze

Brown Butter Banana Bread

Browned butter gives this banana bread a nutty flavor, with a spoonful reserved for the pale glaze drizzled over the top. The loaf has a deeply browned crust and a tender banana crumb without nuts or chocolate. Measure the mashed bananas rather than relying on a fruit count, and test the thick center before taking the loaf out of the oven. Once the bread is completely cool, the glaze will stay in visible ribbons instead of melting into the crust.

Yield: 1 loaf, about 10 thick slices. Prep: 20–25 minutes. Bake: approximately 55–70 minutes. Total: about 2 hours 45 minutes to 3 hours 15 minutes, including cooling and glaze setting.

Ingredients for Brown Butter Banana Bread

For the loaf

• 10 tablespoons unsalted butter (140g), plus a little more for greasing the pan
• 1½ cups mashed very ripe bananas (about 340g, from approximately 3–4 medium bananas)
• ¾ cup packed light brown sugar (150g)
• 2 large eggs
• ¼ cup sour cream (60g)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour, spooned and leveled (210g)
• 1 teaspoon baking soda
• ½ teaspoon fine salt

For the glaze

• 1 tablespoon brown butter, reserved from the butter above
• ¾ cup powdered sugar (90g)
• 1–2 tablespoons milk, added gradually
• Small pinch of fine salt

How to Make Brown Butter Banana Bread

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Line its base and long sides with parchment, leaving overhang for lifting out the loaf.
2. Brown the butter: Melt all 10 tablespoons of butter in a small saucepan or skillet over medium heat. Stir or swirl frequently, about 5–8 minutes, until the milk solids turn golden brown and smell nutty. Immediately pour the butter and browned solids into a heatproof bowl. Reserve 1 tablespoon of the finished brown butter for the glaze, keeping the toasted solids with the larger portion for the batter. Let both portions cool until warm, not hot. If the butter smells burnt, start again.
3. Mix the wet ingredients: Mash and measure 1½ cups banana. Whisk it with the brown sugar, eggs, sour cream, vanilla, and larger portion of brown butter.
4. Finish the batter: In a separate bowl, whisk the flour, baking soda, and ½ teaspoon salt. Fold into the banana mixture just until no dry flour remains; do not beat the batter smooth. Spread it in the prepared pan.
5. Bake: Bake uncovered on the center rack. Begin checking at 50 minutes; the loaf will take approximately 55–70 minutes. A tester inserted into the center should come out clean or with a few moist crumbs, not wet batter, and the center should feel set and spring back lightly. If the top darkens before the center is done, tent it loosely with foil and continue baking.
6. Cool: Leave the loaf in the pan for 15–20 minutes, then lift it onto a wire rack. Cool completely, about 60–90 minutes more.
7. Glaze and slice: Whisk the reserved brown butter with the powdered sugar, a pinch of salt, and 1 tablespoon milk. Add more milk a little at a time until the glaze falls from a spoon in thick, broad ribbons. Drizzle over the cool loaf, let set for about 15 minutes, then cut into thick slices.

How to Brown Butter Without Burning It

A light-colored pan makes the butter’s color easier to see. As it foams, look beneath the surface for golden-brown specks and watch for a nutty aroma. Transfer the butter out of the hot pan promptly; the solids can scorch even after the heat is off. Reserve the glaze spoonful after browning, since the butter loses some water as it cooks.

How to Tell When the Loaf Is Done

A dark crust does not mean the thick middle is baked through. Test at the center, and keep baking if the tester shows wet batter. A loose foil tent protects the top while the middle finishes. Oven and pan differences, along with especially wet bananas, can shift the baking time.

Banana Bread Variations

Full-fat plain Greek yogurt can replace the sour cream in the same amount. Frozen bananas also work: thaw them fully, drain off any conspicuous excess liquid, then mash and measure 1½ cups.

For a mix-in variation, fold in up to ½ cup chopped walnuts or chocolate chips when the flour is nearly incorporated. Leave them out for the plain crumb in this loaf. For nuts throughout, try banana nut bread with walnuts; for a crunchy topping instead of glaze, see coffee cake banana bread with cinnamon-walnut streusel.

How to Store and Freeze Banana Bread

Once the glaze has set, cover the loaf without pressing wrapping against the surface. Store at room temperature for about 2–3 days, or refrigerate well covered for up to about 1 week. Bring refrigerated slices to room temperature before serving. To gently warm a slice, microwave it for about 10–20 seconds; the glaze may soften.

For the neatest finish, tightly wrap fully cooled, unglazed slices and freeze for up to 2–3 months. Thaw before glazing. Glazed slices can also be frozen individually, though the drizzle may look less distinct after thawing.

Nutrition

Approximate per thick slice, based on 10 slices: 330 calories, 4g protein, 13g fat, and 48g carbohydrates. Approximate per 100g of finished loaf: 340 calories, 4g protein, 14g fat, and 50g carbohydrates. Values vary with slice size and the loaf’s weight after baking.