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Best Brown Butter Pumpkin Banana Bread Recipe

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This Brown Butter Pumpkin Banana Bread is the ultimate fall treat, combining nutty brown butter with moist pumpkin and ripe banana for a tender, flavorful loaf that converts even pumpkin skeptics.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup pumpkin puree
  • 1 large ripe banana, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1/3 cup chocolate chips
  • Optional: turbinado sugar for topping

Instructions

  1. Brown the butter: Cut butter into small cubes and place in a light-colored saucepan over medium heat. Stir constantly until butter melts, foams, and turns deep amber with golden specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease and flour the pan.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, granulated sugar, and brown sugar until combined. Add pumpkin puree, mashed banana, eggs, and vanilla extract. Whisk until smooth.
  4. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Fold dry ingredients into wet ingredients in two additions, using a rubber spatula. Stir just until no streaks of flour remain. Fold in optional add-ins if using.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 10-15 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t walk away from the butter while browning; it can burn quickly. Use room temperature ingredients for best results. Measure flour using the spoon-and-level method. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, banana bread, brown butter, fall baking, easy recipe, moist pumpkin bread, pumpkin banana bread

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