Small-Batch Brown Butter Banana Bread
Brown butter transforms this humble banana bread into something truly indulgent. Its rich, toasty flavour adds depth to every bite, making this loaf perfect for afternoon tea, breakfast, or even gifting. If you’ve never baked with browned butter before, this small-batch recipe is the perfect place to start — it’s easy, reliable, and bakes up beautifully moist and fragrant every time.
Tips for Baking with Brown Butter
Weigh your butter after browning – You’ll lose about 15–20% of its weight due to water evaporation.
Let it cool slightly – Especially important if your recipe requires mixing with eggs or sugar.
Use a light-coloured pan – So you can easily monitor the colour change.
Pair it with warm flavours – Brown butter shines alongside banana, vanilla, chocolate, spices, and nuts.
Don’t overbake – Brown butter enhances the flavour, but too much heat can make the loaf dry.
Ingredients
- 100g unsalted butter
- 2 medium ripe bananas, mashed
- 80g light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 120g plain flour
- ½ tsp baking soda
- ¼ tsp salt
- 50g chopped walnuts or dark chocolate chips (optional)
Instructions
- Melt the butter over medium heat and continue cooking until it turns golden brown and smells nutty. Let it cool slightly.
- In a bowl, whisk together the mashed bananas, brown sugar, egg, and vanilla.
- Stir in the browned butter.
- Sift in flour, baking soda, and salt. Mix until just combined.
- Fold in walnuts or chocolate if using.
- Pour into a small greased loaf tin (8x18cm or similar).
- Bake at 170°C for 35–40 minutes, or until a skewer comes out clean.
- Let cool before slicing.
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