Baking Great Bread at HomeUltra-moist, caramel-rich banana bread with a crackly top and tender crumb
BeginnerBrown Butter BananaBread
by Henry Hunter Jr.
The banana bread that makes overripe bananas feel like a win.
Bake Time
55-65 minutes
Yield
One 9x5-inch loaf (10-12 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
Brown butter banana bread with rich caramel notes, tender crumb, and simple pantry ingredients. Beginner-friendly and ready in about 80 minutes.
Equipment Needed
Standard loaf pan for the best height and even baking
For browning the butter
One for wet ingredients and one for dry
For combining the wet ingredients smoothly
For gentle folding to keep the loaf tender
Lets the loaf cool without steaming on the bottom
Ingredients
Main Batter
The darker and spottier the peel, the sweeter the flavor
Browned, then cooled for 10 minutes
Optional Mix-Ins
Choose one mix-in or combine with chocolate chips, up to 1 cup total
Prep
Prep the Pan and Oven
Quick bread batter moves fast once mixed, so get the pan and oven ready first with your in place.
Click each step to mark complete
Preheat the Oven
Set your oven to 350°F (175°C) and position a rack in the center.
Prepare the Pan
Grease a 9x5-inch loaf pan and line it with so you can lift the loaf out cleanly after baking.
Pro Tip
A parchment sling saves your loaf from sticking and makes the edges look cleaner.
Precise Timers
Use these interactive timers to track your stages.
Preheat Oven
Mix
Brown the Butter
This short step gives the loaf a nutty, caramel depth thanks to the happening in the milk solids.
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Brown the Butter
In a small saucepan over medium heat, melt the butter and continue cooking until the milk solids turn golden and smell nutty, about 3 to 4 minutes.
Cool Slightly
Pour the browned butter into a mixing bowl and let it cool for about 10 minutes so it doesn't scramble the eggs.
Pro Tip
Once the foam starts to settle, stay close. Brown butter goes from perfect to burnt quickly.
Precise Timers
Use these interactive timers to track your stages.
Brown Butter
Cool Butter
Mix
Mix the Batter
The goal is a well-mixed batter without overworking the flour. That's what keeps banana bread tender.
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Mash the Bananas
Mash the bananas with a fork until mostly smooth. A few small lumps are fine and give the loaf a little texture.
Whisk the Wet Ingredients
Whisk the brown sugar into the cooled brown butter, then add the eggs, sour cream, vanilla, and mashed bananas until everything looks smooth and glossy.
Mix the Dry Ingredients
In a second bowl, whisk together the flour, baking soda, salt, and cinnamon.
It Together
Add the dry ingredients to the wet and gently with a spatula until no dry streaks remain. If you're using nuts or chocolate chips, fold them in at the end.
Fill the Pan
Scrape the batter into the prepared loaf pan and smooth the top.
Pro Tip
Stop folding as soon as the flour disappears. Overmixing develops gluten and turns a tender loaf dense.
Precise Timers
Use these interactive timers to track your stages.
Mix Batter
Shaping
Pan Options
This batter adapts well if you want a different bake format.
Standard 9x5 Loaf
RecommendedClick each step to mark complete
Fill the Pan
Pour all of the batter into one lined 9x5-inch loaf pan.
Bake
Bake at 350°F (175°C) for 55 to 65 minutes.
Mini Loaves
Click each step to mark complete
Divide the Batter
Portion the batter into 3 to 4 greased mini loaf pans, filling each about two-thirds full.
Bake
Bake at 350°F (175°C) for 28 to 35 minutes.
Muffins
Click each step to mark complete
Fill the Tin
Divide the batter among 12 lined muffin cups, filling each about three-quarters full.
Bake
Bake at 350°F (175°C) for 20 to 25 minutes.
Proof Test: Insert a toothpick into the center of the loaf or the thickest part of a muffin. It should come out clean or with just a few moist crumbs.
Bake
Bake and Cool
A steady bake and full cooling time give you a loaf with better and slices that stay clean instead of gummy.
Step by Step
Bake
Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Tent If Needed
If the top is browning too quickly after about 40 minutes, loosely tent the loaf with foil and keep baking.
Cool Before Slicing
Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Bake
Cool in Pan
Cool on Rack
Banana bread is often even better on day two after the crumb has fully settled and the flavor deepens overnight.
Baking Methods
Equipment: 9x5-inch loaf pan, Parchment paper
Preheat
Preheat the oven to 350°F (175°C).
Bake
Bake 55 to 65 minutes.
Check
Test with a toothpick in the center before removing from the oven.
Nutrition Facts
Per 1 slice (about 75g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
Store tightly wrapped or in an airtight container for up to 3 days.
Refrigerated
Store for up to 1 week, though the crumb may firm up slightly. Warm slices before serving for the best texture.
Frozen
Freeze the whole loaf or individual slices for up to 3 months. Wrap well to prevent freezer burn.
Refresh
Warm slices in a 300°F (150°C) oven for 8 to 10 minutes or toast lightly.
Your Feedback
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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Wire Monkey Handcrafted Bread Lames
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