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Easy Browned Butter Banana Bread Recipe (No Mixer)

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This easy browned butter banana bread requires no mixer and comes together in one bowl. The brown butter adds a nutty, caramel-like depth that makes this the best banana bread you’ll ever have.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 3 medium ripe bananas (about 1 cup or 240g mashed)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain yogurt or sour cream
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (85g) dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Brown the butter: Place the ½ cup of unsalted butter in a medium skillet or saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and sizzle. When you see golden brown specks forming at the bottom and smell a nutty aroma, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it cool for about 5 minutes.
  3. Mash the bananas: In your large mixing bowl, add the 3 ripe bananas. Mash them with a fork until mostly smooth with a few small lumps remaining. You should have about 1 cup of mashed banana.
  4. Add the sugars and wet ingredients: To the mashed bananas, add the ¾ cup granulated sugar and ¼ cup packed light brown sugar. Stir with a whisk until combined. Then add the slightly cooled brown butter, 1 large egg (room temperature), 1 teaspoon vanilla extract, and ¼ cup plain yogurt. Whisk everything together until smooth and well combined.
  5. Add the dry ingredients: Sprinkle the 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt over the wet mixture. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain—about 10 to 12 folds. Do not overmix.
  6. Fold in any mix-ins (optional): If you’re using chocolate chips, nuts, or both, gently fold them in now. Reserve a small handful to sprinkle on top before baking if you want a pretty finish.
  7. Pour the batter into the prepared loaf pan. Use your spatula to scrape every bit of batter into the pan. Spread it evenly, then give the pan a gentle tap on the counter to release any air bubbles. If you’re adding flaky sea salt, sprinkle it on top now.
  8. Bake for 50-60 minutes. Place the pan in the preheated oven. Bake until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at the 50-minute mark.
  9. Cool in the pan for 10 minutes. Place the loaf pan on a cooling rack. Let it rest for 10 minutes.
  10. Lift the bread out and cool completely: Use the parchment paper overhang to lift the loaf out of the pan. Place it directly on the cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

Don’t rush the brown butter. Keep the heat at medium and swirl the pan often. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Don’t overmix the batter. Test for doneness with a toothpick. If the top browns too quickly, tent with aluminum foil for the last 15 minutes.

Nutrition

Keywords: banana bread, browned butter banana bread, easy banana bread, no mixer banana bread, one bowl banana bread

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