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a slice of brown butter banana bread with butter
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Cinnamon Brown Butter Banana Bread

Nutty brown butter and fragrant cinnamon bring depth to this moist and chewy banana bread. Top with a pat of butter, and serve warm.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 Slices
Calories 237kcal

Ingredients

  • 1/2 cup Unsalted Butter (1 stick)
  • 4 Bananas very ripe
  • 3/4 Cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1/2 Tbsp Cinnamon
  • 1/2 tsp Allspice
  • 1/4 tsp Salt
  • 2 Cups White Whole Wheat Flour

Instructions

  • Preheat oven to 350F and grease a 9x5-inch loaf pan.
  • In a small saucepan, melt the butter over medium heat. Then continue cooking, swirling the pan gently, until the popping subsides, and small solid pieces down and brown. It should be nutty and fragrant. Once brown, remove from heat and transfer to a large heatproof bowl. Cool to room temperature.
  • In a medium bowl, use a potato masher, pastry blender, or fork to mash the bananas. A few small chunks are okay, but it should be fairly liquidy and brown.
  • In the bowl with the brown butter, add the sugar, and stir until combined. Then add the eggs and vanilla and thoroughly combine. Add in the baking soda, cinnamon, allspice, salt, and stir until combined. Finally, add in the mashed bananas.
  • Once everything is combined, add the flour, one cup at a time, stirring until fully incorporated. If you'd like, fold in any chocolate chips or nuts. Then transfer to the prepared loaf pan.
  • Bake for 55-65 minutes, until a toothpick comes out clean. Let cool in the pan for about 20 minutes, and then transfer to a rack to cool completely before cutting. Serve the same day or store for later.

Notes

  • Make ahead tips: 
    • Wrap tightly in plastic wrap and store at room temperature for 2-3 days.
    • You can also freeze by tightly double wrapping in foil for about 2-3 months. Thaw at room temperature overnight before cutting and serving.
    • Freeze individual slices by tightly double wrapping in foil for about 2-3 months. Thaw in the microwave for 30 second-1 minute.
  • Variations: There is so much you can do with banana bread, and I have tried so many different add-ons and mix-ins with this as my base recipe. To see them all, access the ebook in the Slumber & Scones library, available free to email subscribers.