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Moist One-Bowl Banana Bread Recipe with Brown Butter Easy and Perfect

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A simple, moist banana bread made in one bowl with the rich, nutty flavor of brown butter. Perfect for cozy mornings or snacks, this recipe uses pantry staples and comes together quickly.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 6 tablespoons (85 grams) unsalted butter, browned and cooled slightly
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 grams) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup (60 grams) toasted chopped walnuts or pecans (optional)

Instructions

  1. Brown the butter: In a saucepan over medium heat, melt the 6 tablespoons (85 g) of unsalted butter. Stir constantly as it foams, then turns a golden brown with a nutty aroma (about 4–5 minutes). Remove from heat and pour into your mixing bowl to cool slightly.
  2. Mix the sugars and eggs: Add 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed brown sugar to the browned butter. Whisk until combined. Then, crack in 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  3. Add the bananas: Mash 3 ripe bananas (about 1 1/2 cups mashed) in a separate bowl if you want, or directly into the butter mixture. Stir until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk 1 3/4 cups (220 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using).
  5. Fold dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Don’t overmix.
  6. Add nuts (optional): Fold in 1/2 cup (60 g) toasted chopped walnuts or pecans if desired.
  7. Prepare the pan: Grease or line a 9×5 inch loaf pan with parchment paper. Pour the batter in and smooth the top with a spatula.
  8. Bake: Bake at 350°F (175°C) for 55–65 minutes. Start checking at 55 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  9. Cool: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

[‘Watch the butter closely when browning to avoid burning.’, ‘Do not overmix the batter to keep the bread tender and moist.’, ‘Use very ripe bananas for natural sweetness and moisture.’, ‘Room temperature eggs blend better and prevent curdling.’, ‘Test doneness with a toothpick; a few moist crumbs are okay.’, ‘Let bread cool before slicing to avoid crumbling.’, ‘For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free blend.’, ‘For vegan option, use flax eggs and plant-based butter.’, ‘Add spices like cardamom or nutmeg or mix-ins like chocolate chips for variation.’, ‘Store wrapped at room temperature up to 3 days or freeze slices for up to 3 months.’]

Nutrition

Keywords: banana bread, brown butter, one-bowl recipe, easy banana bread, moist banana bread, quick bread, snack, breakfast

Find it online: https://cookluma.com/moist-one-bowl-banana-bread-recipe-with-brown-butter-easy-and-perfect/