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This Brown Butter Banana Bread is a slight elevation from my regular Banana Bread — a recipe I already adore. So why elevate it? Um, why not! Brown butter makes everything taste even better. Check out my Brown Butter post for more information about that and how to easy and quick it is to make it. This moist banana bread is easy to make and so delicious and flavorful! Best of all, for people who want a banana bread no nuts recipe, this recipe delivers an almost nutty flavor — without nuts. Isn’t that just nuts?! Oh, and this is a banana bread recipe using brown sugar, which helps contribute to a moist banana bread.

Ingredients for Brown Butter Banana Bread

Just your staple banana bread ingredients are needed for this delicious quick bread:

  • Ripe Bananas. The most important ingredient here. Three to four bananas will do the trick. You want the bananas to be super ripened, to the point where you can easily smell them, the skins are thin, and the appearance is mostly black. I prefer to mash the bananas up in their own bowl before adding them to the batter to avoid chunks of bananas in the bread.
  • Butter. We will brown only 7 Tablespoons. I say “only” because most sticks come in 8 Tablespoons. Use the remaining Tablespoon to grease your baking pan. The butter on the edges of the banana bread will add additional flavor while it bakes. The browned butter renders an almost nutty flavor but keeps this a banana bread no nuts recipe.
  • Brown Sugar. Rather than use granulated sugar, the molasses in the brown sugar adds more flavor and more moisture. banana bread recipe using brown sugar.
  • Eggs. The binding element of all the ingredients.
  • Sour Cream. Adds additional moisture and tenderness and what really makes this a moist banana bread.
  • Flour. All purpose flour works best here.
  • Salt. Balances out all the flavors.
  • Baking Powder/Baking Soda. Causes the banana bread to rise while baking.
Overhead view of banana bread ingredients: brown sugar, flour, sour cream, brown butter, ripe bananas, baking soda, baking powder, and salt.
This banana bread recipe using brown sugar helps ensure a moist banana bread, made with all other common household ingredients.

How to Make Brown Butter Banana Bread

Most banana breads are relatively simple to make. This recipe is no different.

1. Brown the Butter

The first step is to brown the butter. This entire process takes about 10 minutes. It is best to melt the butter on the lowest possible flame. Once it’s fully melted, turn the heat up to medium-low. The butter will start to boil and crackle. Then it will foam. It is a good idea to use a heat proof spatula to mix it while it cooks to ensure the temperature of the butter is the same and to move around any pre-maturely browned bits on the side of the pan to prevent them from burning. For more information with process photos, check out my Brown Butter post.

Immediately pour the hot brown butter into a heat proof bowl or container. Allow it to cool to room temperature, which should not take more than a half hour. Then cover it and pop it in the refrigerator to harden a bit. It should only take 30-60 minutes. You can certainly brown the butter days in advance and store it in the refrigerator. When you are ready to make the banana bread, let it come to room temperature, approximately 30-60 minutes, before using it in the recipe.

Brown butter is the secret ingredient to make this a banana bread no nuts recipe.

a few slices of banana bread on a cutting board with the rest of the loaf and a bread knife
Brown butter adds a wonderful, slightly nutty flavor to this banana bread.

2. Whisk the Dry Ingredients

Add the flour, baking powder, baking soda, and salt to a small bowl and whisk them together.

3. Cream the Brown Butter with the Brown Sugar

Using an electric mixer or a hand mixer (or you can also do this by hand), cream the room temperature, solid brown butter with the brown sugar. Beat them together until they are well combined.

4. Beat in the Eggs and the Bananas

Beat in the eggs until well combined. Then add the mashed bananas, again mixing completely.

5. Add Dry Ingredients Alternatively with Sour Cream

Add about half of the dry ingredients, mixing just until the flour is almost absorbed. Then add all of the sour cream and mix until just about fully combined. Add the rest of the flour mixture, mixing just until the flour is fully absorbed. Do not over mix.

6. Bake, Cool, and Enjoy!

An 8-inch by 4-inch loaf pan is ideal for this recipe. My favorite one is from USA Pan. Just before putting it into the oven, use a metal spatula or the dull side of a knife, inserted just about an inch, and draw a line straight down the long side of batter. This will help create that iconic looking top.  In my oven, it takes 70 minutes to bake this banana bread. Once it is down, allow it to cool completely in the pan. It is best to cut it once it is cooled so you do not allow any moisture to escape.

overhead view of slices of banana bread piled against each other and the rest of the loaf with a bread knife to the left
Perfect for breakfast, brunch or a snack, brown butter banana bread pairs great with coffee or tea.

Frequently Asked Questions About Making Brown Butter Banana Bread

What type of pan is best for banana bread?

Most banana bread recipes are written for 8-inch by 4-inch (technically 8½-inch by 4½-inch) loaf pans. My personal favorite is from USA Pan

How long will brown butter last in the refrigerator?

You can store brown butter in the refrigerator up to 2 weeks, but it is probably best to use it before then.

Brown Butter Banana Bread

5 from 16 votes
Prep Time 25 minutes
Cook Time 1 hour
Cooling/refrigeration time for butter 1 hour
Total Time 2 hours 25 minutes
Servings 12 slices
Calories 258
Brown butter takes this banana bread up a notch, delivering a wonderful flavor to a moist bread.


  • 260 grams all purpose flour (2 cups)
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 99 grams unsalted butter (7 Tablespoons)
  • 220 grams packed light brown sugar (1 cup)
  • 2 large eggs, at room temperature
  • 3-4 overripe bananas, mashed
  • 80 grams sour cream, at room temperature (⅓ cup)


  • In a medium saucepan, melt the butter on the lowest flame. Once it is all melted, increase the heat to medium low and cook the butter, stirring it occasional with a heat proof spatula, being sure to sweep the sides of the pan. The butter will boil and crackle and start to foam. Keep an eye on it. It can go from brown to burnt quickly. Immediately pour the brown butter into a heat proof bowl or container. Once it comes to room temperature, refrigerate it at least 30 minutes until it has solidified If you refrigerate it longer, you may need to let it come to room temperate for approximately 30 minutes before you use it,.
  • Preheat oven to 350° F. Grease the bottom and sides of a 4½ inch x 8½ inch (1½ quart) loaf pan. I like to use the remaining 1 Tablespoon of butter to grease the pan.
  • In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  • With an electric mixer (or by hand), cream the brown butter and sugar until fully combined. Beat in the eggs. Mix in the bananas.
  • Mix in half of the flour mixture. Mix in the sour cream. Mix in the rest of the flour mixture, just until fully combined and no flour is visible.
  • Spread into prepared pan. Bake for 60-75 minutes. A toothpick inserted should come out clean.
  • Allow to cool on wire rack.


  • While warm banana bread is enjoyable, banana bread actually tastes better a day or two later. Once cooled, wrap it in plastic wrap and store it on the counter.
  • Banana bread also freezes wonderfully. Consider freezing separately wrapped (in plastic wrap) slices so you can grab a slice whenever the mood strikes. A frozen slice should thaw at room temperature in less than 15 minutes.
Calories: 258kcal
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: banana, Brown Butter


Calories: 258kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 232mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg


  1. 5 stars
    Just when I thought I had seen banana bread done every which way and here you come with a brown butter version. We really loved this one!

  2. 5 stars
    Delish….loved how moist the sour cream made this loaf…plus all that extra flavor from the brown butter!

  3. 5 stars
    this banana bread turned out amazing! so sweet and delicious and loved how easy it was to make too!

  4. 5 stars
    This was great. I used non-dairy butter and sour cream and this was first time I made anything brown butter. Glad I did.

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