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Best One-Bowl Banana Bread with Browned Butter (Easy Recipe)

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This one-bowl banana bread with browned butter is impossibly moist, rich without being heavy, and comes together in about ten minutes of active work. The browned butter adds a nutty, almost caramel depth that transforms ordinary banana bread into something extraordinary.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Brown the butter: Place the butter in a small saucepan over medium heat. Stir constantly as it melts. After a few minutes, the butter will start to foam and bubble. Keep stirring until you see tiny brown specks forming at the bottom and the butter smells fragrant and turns a golden amber color (about 4-6 minutes). Remove from heat immediately and pour into a heat-safe bowl to stop cooking. Let cool for 5 minutes.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with butter or non-stick spray.
  3. In a large mixing bowl, combine the mashed bananas, cooled browned butter, sugar, egg, and vanilla extract. Whisk until smooth and well combined. Add the sour cream or Greek yogurt and whisk again until uniform.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Use a spatula or wooden spoon to fold everything together gently. Stop mixing as soon as no streaks of flour remain. Fold in any optional mix-ins (nuts, chocolate chips, or coconut) if using.
  5. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after about 30 minutes, tent loosely with aluminum foil.
  6. Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t skip the browned butter cooling step—adding hot butter to eggs can scramble them. Use a kitchen scale for accuracy (180g flour). Check baking soda freshness by dropping a pinch in vinegar—it should fizz. Let bananas get truly overripe (blacker is better). Room temperature ingredients matter—set everything out 30 minutes before starting. This recipe is forgiving; small mistakes won’t ruin it.

Nutrition

Keywords: banana bread, browned butter, one-bowl recipe, easy banana bread, moist banana bread, homemade banana bread

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