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Best Easy One-Bowl Banana Bread with Browned Butter

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This one-bowl banana bread with browned butter is incredibly moist, tender, and packed with nutty, caramel-like flavor. It’s the perfect easy recipe for using up overripe bananas with minimal cleanup.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 3 medium ripe bananas (about 1½ cups / 360g mashed)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) semi-sweet or dark chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed sides with butter or non-stick spray.
  2. Brown the butter: Place the ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. After 3-4 minutes, the butter will foam and crackle. Continue stirring until it turns a deep amber color and smells nutty, with brown specks forming at the bottom. Immediately pour into a large mixing bowl to stop cooking. Let cool for 5 minutes.
  3. Mash the bananas: In a small bowl, mash the bananas with a fork until mostly smooth with a few lumps. Measure out 1½ cups (360g) and add to the bowl with the cooled browned butter.
  4. Mix the wet ingredients: Add the sugar, eggs, and vanilla extract to the bowl. Whisk until smooth and glossy.
  5. Add the dry ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. If using cinnamon, add it now. Gently fold with a rubber spatula until just combined—about 10-12 strokes. Do not overmix.
  6. Fold in any add-ins: If using nuts or chocolate chips, gently fold them in with a few more strokes.
  7. Pour the batter into the prepared pan and smooth the top. Let the batter rest for 10 minutes for a taller rise.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 10 minutes, then use the parchment handles to lift the bread onto a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For the best flavor, use overripe bananas with lots of brown spots. Watch the butter carefully while browning—it can go from perfect to burnt quickly. Let the batter rest for 10 minutes before baking for a taller, more domed loaf. Store in an airtight container at room temperature for up to 4 days, or freeze 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://recipebelle.com/best-easy-one-bowl-banana-bread-with-browned-butter/