Print

Cozy Brown Butter Banana Bread One Bowl No Mixer Easy Recipe

brown butter banana bread - featured image
Print Recipe

This brown butter banana bread is the result of chasing a memory with a spatula and a lot of bananas. It’s cozy in a way that feels like a hug from someone who knew you when you were small. One bowl, no mixer, maybe twenty minutes of hands-on time.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter
  • 3 medium ripe bananas (about 1 ½ cups / 360g mashed)
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt
  • ½ cup (60g) chopped walnuts or pecans, toasted (optional)
  • ½ cup (85g) dark chocolate chips (optional)

Instructions

  1. Brown the butter: Place the ½ cup (113g) unsalted butter in a small saucepan over medium heat. Let it melt completely, swirling the pan occasionally. Once melted, it will start to foam and sputter. Keep cooking, swirling every 15 seconds, until you see golden-brown specks forming at the bottom of the pan and the butter smells nutty and toasty, about 5-7 minutes. Immediately pour the brown butter into a heat-safe bowl and let it cool for 10 minutes.
  2. Preheat and prep: While the butter cools, preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with a little butter or non-stick spray.
  3. Mash the bananas: In your large mixing bowl, add the 3 ripe bananas (about 360g mashed). Mash them with a fork or the back of your wooden spoon until mostly smooth with a few small lumps.
  4. Mix the wet ingredients: To the mashed bananas, add the cooled brown butter, ¾ cup (150g) granulated sugar, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Stir with your wooden spoon or spatula until everything is well combined and smooth.
  5. Add the dry ingredients: Sprinkle the 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt over the wet mixture. Stir gently—just until no streaks of flour remain. A few lumps are okay. If you’re adding nuts or chocolate chips, fold them in now.
  6. Pour and bake: Scrape the batter into your prepared loaf pan and spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 55-65 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, loosely tent the pan with aluminum foil.
  7. Cool completely: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it to the rack to cool completely.

Notes

Don’t rush the brown butter; medium heat is best. Measure bananas after mashing (1 ½ cups / 360g). Room temperature ingredients matter. The toothpick test is your best friend. Let the bread cool completely before slicing. For a taller loaf, use an 8×4-inch pan and add 5-10 minutes to the baking time.

Nutrition

Keywords: brown butter banana bread, one bowl banana bread, no mixer banana bread, easy banana bread, moist banana bread

Find it online: https://lolaspoon.com/cozy-brown-butter-banana-bread-one-bowl-no-mixer-easy-recipe/