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Easy One-Bowl Banana Bread with Brown Butter: Best Homemade Recipe

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This easy one-bowl banana bread with brown butter is the kind of recipe that earns a permanent spot in your rotation. It’s simple enough for a Tuesday night baking project but impressive enough to bring to a holiday brunch, with a nutty, toasty flavor from brown butter that makes it taste like you spent hours on it.

Ingredients

Scale
  • ½ cup (1 stick / 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1½ cups / 340 grams mashed)
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick spray, then line it with a strip of parchment paper, leaving a couple inches of overhang on the long sides.
  2. Place the ½ cup (1 stick) of unsalted butter in a small light-colored saucepan over medium heat. Stir occasionally until the butter melts, foams, and turns a deep amber color with a nutty aroma, about 5-7 minutes. Remove from heat immediately and pour into a large mixing bowl to stop the cooking process.
  3. In the same bowl with the browned butter, add the ripe bananas. Mash them with a fork until mostly smooth, with a few small lumps remaining. You should have about 1½ cups of mashed banana.
  4. Add the ¾ cup granulated sugar and ¼ cup packed light brown sugar to the bowl. Whisk vigorously until smooth and the sugars are dissolved, about 1 minute. Then add the 2 room-temperature eggs and 1 teaspoon vanilla extract. Whisk again until well combined and slightly lighter in color, about 1 more minute.
  5. Sprinkle the 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon over the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet, stirring gently with a folding motion just until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread it into an even layer. Bake on the center rack for 55-65 minutes. At the 45-minute mark, check the bread; if the top is browning too quickly, tent it loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift the bread out and transfer it directly to the rack to cool completely, at least 1 hour, before slicing.

Notes

Don’t overmix the batter once flour is added to avoid tough bread. Use room temperature eggs to prevent the browned butter from seizing. For best results, weigh bananas to get exactly 340 grams. Let the bread cool completely before slicing to prevent crumbling. The bread stays moist for up to 4 days at room temperature when wrapped tightly, and freezes well for up to 3 months.

Nutrition

Keywords: banana bread, brown butter, one bowl, easy banana bread, homemade banana bread, moist banana bread

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