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Cozy One-Bowl Banana Bread with Brown Butter

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This one-bowl banana bread uses brown butter for a nutty, caramelized depth that transforms simple banana bread into something truly special. It’s tender, moist, and perfect for cozy mornings or rainy afternoons.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1½ cups mashed or 340 grams)
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mix-ins (walnuts, chocolate chips, or both) (optional)

Instructions

  1. Brown the butter: Place the ½ cup (113 grams) of unsalted butter in a small saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After about 4-5 minutes, the butter will start to foam and crackle. Keep watching it—the foam will subside, and you’ll see golden brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns a deep amber color, remove it from the heat immediately. Pour it into a heat-safe bowl to stop the cook…
  2. Mash the bananas: In your large mixing bowl, add the 3 ripe bananas. Mash them with a fork until they’re mostly smooth with a few small lumps remaining. Aim for about 1½ cups of mashed banana.
  3. Combine wet ingredients: Add the browned butter (cooled slightly—warm, not hot), ¾ cup (150 grams) of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract to the mashed bananas. Stir together with a wooden spoon or spatula until well combined and glossy.
  4. Add dry ingredients: Sprinkle the 1½ cups (180 grams) of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt over the wet mixture. Stir gently, folding the flour into the batter. Stop as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Fold in mix-ins (optional): If adding walnuts, chocolate chips, or both, fold them in now with just a few gentle strokes. About ½ cup total is perfect.
  6. Bake: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting the edges hang over the sides. Pour the batter into the pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the loaf loosely with foil for the remaining time.
  7. Cool and serve: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment paper handles and transfer it to a wire rack. Let it cool completely before slicing—about 1 hour.

Notes

Don’t skip the brown butter—it’s what makes this bread special. Use a kitchen scale for flour for the most consistent results. Check your baking soda freshness before starting. Let the brown butter cool slightly before adding to the banana mixture to avoid cooking the egg. Don’t overmix the batter once you add the flour. Rotate the pan halfway through baking for even browning. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: banana bread, brown butter, one bowl, easy banana bread, moist banana bread, comfort food

Find it online: https://cookluma.com/cozy-one-bowl-banana-bread-with-brown-butter/