{No Nuts!} Browned Butter Banana Bread

I came to the realisation not so long ago that I have never made banana bread. Luckily, this coincided with a time that I found myself with a bag of overripe bananas. How serendipitous!

Browned Butter Banana Bread | I Want to Bake

I decided to try out two variations and today I’m sharing with you the first: brown butter banana bread from Joy the Baker.

Browned Butter Banana Bread | I Want to Bake

The brown butter in this recipe gives your bread a very subtle nutty flavour, without needing to add any nuts to the bread itself. Which although I don’t have anything against nuts, I prefer not having them in my banana bread.

Browned Butter Banana Bread | I Want to Bake

I ended up toasting the bread and eating it for breakfast with some fresh strawberries. It was a great way to start the day! It also reminds me so much of stopping at Speedo’s on Bondi beach each morning when we were visiting my beautiful cousin Amanda. Happy memories seem to make food taste even better!

Browned Butter Banana Bread | I Want to Bake



Brown Butter Banana Bread


  • 170g Unsalted butter
  • 2 cups Flour
  • 3/4 cup Sugar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 tsp Ground cinnamon
  • 1/2 tsp Grated nutmeg
  • 2 Eggs
  • 1 tsp Vanilla essence/extract
  • 1/4 cup Buttermilk
  • 1 1/4 cup Mashed bananas (about 3 medium)
  • 2 tsp Molasses


  • Preheat the oven to 180C, ensuring that the rack is in the centre of the oven.
  • Butter and flour the loaf pan.
  • Place the butter in a saucepan over a medium heat. After the butter has melted, it will bubble a bit and then start to brown. Swirl the pan as the butter browns.
  • When butter is brown and has a nutty aroma, remove from heat and transfer to a heat-proof bowl.
  • Whisk together flour, sugar, baking soda, salt cinnamon and nutmeg in a large bowl.
  • Whisk eggs, buttermilk and vanilla in a medium bowl.
  • Whisk in the bananas and molasses.
  • Whisk in cooled brown butter.
  • Add the wet ingredients to the dry ingredients and fold together until just combined. Make sure you don't over stir the batter.
  • Pour batter into the prepared loaf tin and bake for 50 minutes to an hour. A skewer inserted in the centre should come out clean.
  • Cool in the tin for 15 minutes then turn out onto a rack to continue cooling.

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