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Perfect One-Bowl Banana Bread with Browned Butter

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This perfect one-bowl banana bread with browned butter is the result of a chance encounter with a plumber who shared his secret for the best banana bread. The browned butter adds a nutty, caramel-like depth that makes this bread taste like something from a fancy bakery, yet it comes together in one bowl with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup optional mix-ins (chocolate chips, chopped walnuts, or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with butter or cooking spray.
  2. Brown the butter: Place the 1/2 cup (113 grams) of unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking. Swirl the pan occasionally. You will see it foam up, then subside, then start to turn golden. Watch closely—when you see brown specks forming at the bottom and it smells nutty, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for about 5 minutes.
  3. Mash the bananas: In your large mixing bowl, add the 3 very ripe bananas. Mash them with a fork until mostly smooth with a few small lumps.
  4. Mix the wet ingredients: To the mashed bananas, add the 3/4 cup (150 grams) granulated sugar, the 2 room-temperature eggs, 1 teaspoon vanilla extract, and the cooled browned butter. Whisk everything together until smooth and well combined.
  5. Add the dry ingredients: Sprinkle the 1 1/2 cups (190 grams) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt directly over the wet mixture. Use a spatula or wooden spoon to fold everything together. Stir just until you no longer see streaks of flour. Do not overmix.
  6. Fold in mix-ins (optional): If you are adding chocolate chips, nuts, or anything else, gently fold them in now with a few quick strokes.
  7. Pour and bake: Transfer the batter to your prepared loaf pan. Spread it evenly with the spatula. Bake for 50 to 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 after 40 minutes, tent it loosely with aluminum foil.
  8. Cool properly: Let the bread cool in the pan on a wire rack for about 15 minutes. Then use the parchment handles to lift it out and transfer it directly to the rack to cool completely.

Notes

For the best texture, use bananas that are very soft—almost mushy. Room temperature ingredients matter; cold eggs can seize the browned butter. Do not overmix the batter. Check your baking soda for freshness. Use a kitchen scale for accuracy if possible. Store wrapped tightly at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, browned butter, one bowl, easy banana bread, moist banana bread, quick bread

Find it online: https://siennaspoon.com/perfect-one-bowl-banana-bread-with-browned-butter/