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Let this be the last banana bread recipe you’ll ever need! Out with the boring and in with the elevated super moist, brown butter banana bread made with brown butter and a crunchy brown sugar topping! A cozy, comforting anytime bake that’s rich with banana flavor and bites of chunky fig preserves. Slather a slice with whipped salted butter and thank me later.
Alright, hands down this is the best banana bread out there. I know there’s a lot out there but when I made this one weekend for my family it was devoured in a couple hours. The consistency of this bread is perfect. Phenomenal recipe, can’t recommend enough.
Key Ingredients & Test Notes
- Unsalted Butter: Either European style butter with 82% butterfat or American style butter with 80% butterfat can be used for the brown butter.
- Test Note: As the butter browns it will lose 20% of its total volume, so I start with a bit more than the recipe needs and then re-measure before pouring it into the batter.
- All Purpose Flour: I’m using a flour with a lower protein of 10.5-11% for a soften, more tender crumb.
- Dark Brown Sugar: Sweetens and gives moisture to the banana bread and is also sprinkled onto the batter for a little crunch.
- Mascarpone Cheese: I’ve opted for mascarpone in place of milk or sour cream, for a lush tender banana bread.
- Overripe Bananas: If you only have fresh ones, place them in a tightly closed paper bag for a day and you’ll be good to go.
- Test Note: Measure out the mashed bananas by weight instead of guessing based on the total number of bananas needed.
- Optional Fig Preserves: Plain banana bread, while delicious is, well plain. Stirring in a bit of chunky fig preserves into the batter truly elevates the final tasting experience.
- Test Note: Use Bonne Mamman Fig Preserves for the best flavor and chunks of figs.
How to Make Brown Butter Banana Bread
- Brown the Butter First: For a bit of nuttiness, softened butter is cooked in a light-colored skillet at low temperature until the milk solids separates and turn into a lovely amber color.
- Mix the Dry Ingredients: Whisk the flour, salt, spices, baking powder, and baking soda together in a medium bowl.
- Mix the Wet Ingredients: Stir the brown sugar and cooled browned butter in a large mixing bowl until well combined. Then add in the mashed bananas, eggs, mascarpone, and vanilla one a time.
- Combine: Slowly stir in the dry ingredients to form a thick batter.
- Add the fig preserves: Fold in the fig preserves to distribute evenly through the batter.
- Top & Bake: Transfer the batter to a 9×5-inch loaf pan, sprinkle the top with brown sugar and bake!
Leftovers & Storage
- Room Temperature: A cooled loaf of banana bread should be stored at room temperature in an air tight container, wrapped in plastic, or aluminum foil. It should keep fresh up to 4 days on your counter, if not devoured sooner.
- Do Not store banana bread in the refrigerator. The cool air will remove the moisture and dry out this amazing loaf.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Brown Butter Banana Bread
Super moist, and flavorful brown butter banana bread made with mascarpone and a crunchy brown sugar topping.
Click for Ingredient Details
Equipment
- 9×5-inch metal loaf pan 1.25 pound
Ingredients
Banana Bread Batter
- 170 grams (¾ cup) unsalted butter, *will reduce once browned
- 282 grams (2 ¼ cups) all purpose flour, 10-11 % protein
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 165 grams (¾ cup) dark brown sugar
- 341 grams (1 ½ cups) over ripened mashed bananas, *about 3 bananas
- 112 grams (½ cup) mascarpone cheese, room temperature
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 107 grams (⅓ cup) chunky fig preserves, *optional
Sugar Topping
- 55 grams (¼ cup) dark brown sugar
Instructions
Brown the Butter
- First, brown your butter so it has time to cool. It will reduce from 170 grams (3/4 cup) to 113 grams (1/2 cup) as it browns.
- Slice butter into tablespoon chunks and place in skillet on medium heat.170 grams unsalted butter
- Stir slowly with a rubber spatula or a wooden spoon. After the butter has melted it will begin to sizzle and foam.
- Continue to gently stir for about 5-8 minutes until the butter turns a golden brown. The foam will begin to die down, milk solids in the butter will start to brown and become fragrant.
- Once the liquid turns to a rich golden brown, immediately remove the pan from the heat and scrape the browned butter into a heatproof dish to cool. Measure out 113 grams (1/2 cup) of liquid brown butter for the batter.
Banana Bread
- Preheat oven to 325℉ (160℃) and lightly spray line a 9×5-inch loaf pan with non-stick baking spray. Then, line the bottom with parchment paper that hangs over the longer sides of the pan like wings.
- In a medium bowl hand whisk together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.282 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves
- Using a separate large bowl whisk together the cooled browned butter with the dark brown sugar until well combined.165 grams dark brown sugar
- Add the following ingredients one at a time and gently mix until incorporated. Hand whisk in mashed bananas, then eggs, mascarpone, and pure vanilla extract.341 grams over ripened mashed bananas, 112 grams mascarpone cheese, 2 large eggs, 1 tablespoon pure vanilla extract
- Next, mix in a third of the dry ingredients into the wet mixture at a time. Gently whisking enough to completely mix in flour without overworking the batter.
- Then, fold the fig preserves into the batter with a rubber spatula.107 grams chunky fig preserves
- Scoop the batter into the prepared loaf pan. Sprinkle the remaining dark brown sugar topping evenly across the batter. Transfer the loaf pan to the middle oven rack.55 grams dark brown sugar
- Bake for 65-70 minutes until a toothpick inserted into the middle of the loaf comes out mostly clean with a few moist crumbs.
- Place the pan on a wire rack for 15 minutes before lifting the loaf from pan by pulling upward on the overhanging parchment paper. Let cool completely before slicing.
Notes
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
This is a keeper! I used metric measurements and had almost 1/2 cup of leftover brown sugar even after packing it tight for the bread portion. No problem though. I just added it all to the top! Also placed some chopped pecans under the brown sugar for more flavor. Yummy! Thanks
I’m a fan of browned butter, and I have a supply of homemade fig preserves, My plans are to make this soon. Thanks for the recipe!
Alright, hands down this is the best banana bread out there. I know there’s a lot out there but when I made this one weekend for my family it was devoured in a couple hours. The consistency of this bread is perfect. Phenomenal recipe, can’t recommend enough.
I’m so glad you love this recipe! Thank you for trying it and giving feedback!