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Best One-Bowl Banana Bread with Browned Butter

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This one-bowl banana bread with browned butter is a happy accident turned go-to recipe. It’s incredibly moist, tender, and has a deep, nutty, toffee-like richness that makes it the best banana bread you’ll ever have.

Ingredients

Scale
  • 1/2 cup (1 stick or 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1 1/2 cups mashed or 340 grams)
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt or table salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan well with butter or cooking spray.
  2. Brown the butter: Place the 1/2 cup of unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 3-5 minutes, the butter will foam and bubble, and brown specks will form at the bottom. When it turns a golden-amber color and smells nutty, remove it from the heat immediately. Pour into a heatproof bowl to stop cooking and let cool for 5 minutes.
  3. In a large mixing bowl, mash the 3 ripe bananas with a fork until mostly smooth with a few small lumps.
  4. Add the 3/4 cup granulated sugar to the mashed bananas and stir with a whisk until combined. Then add the cooled browned butter, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  5. Sprinkle the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt over the wet mixture. Use a spatula to fold together gently just until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  8. Cool in the pan on a cooling rack for 10 minutes. Then use the parchment paper to lift the bread out of the pan and place directly on the rack to cool completely.
  9. Slice and enjoy once completely cool. For cleaner slices, use a serrated knife with a gentle sawing motion.

Notes

Don’t rush the browning butter—watch carefully to avoid burning. Use very ripe bananas for best sweetness and moisture. Room temperature egg blends better. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. This bread tastes even better the next day.

Nutrition

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

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