Brown Butter Banana Bread with Salted Caramel Glaze
Nutty brown butter this tender banana bread, made with a mix of all-purpose and whole wheat flours for subtle depth. Mashed very ripe bananas provide natural sweetness and moisture, while a sprinkle of cinnamon sugar tops the loaf before baking. An optional salted caramel glaze adds richness and complexity. Perfect for breakfast, brunch, or afternoon tea, this version balances classic comfort with sophisticated flavor. The brown butter technique and dual flour blend set it apart from standard quick breads, creating a more interesting crumb and earthier undertone that complements the fruit.
Ingredients
- 1 ½ cups bananas, mashed, very ripe (4 medium bananas)
- ½ cup unsalted butter, for browning
- ¾ cup granulated sugar, plus more for topping
- 2 large eggsflax eggs (2 tablespoon ground flax + 5 tablespoon water per egg)1:1 replacementvegan
texture slightly denser
Full guide → - 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon, plus more for topping
- ½ teaspoon kosher salt
- 1 cup all-purpose flour, 140 ggluten-free 1-to-1 blend1:1gluten-freegluten-free
may need slight moisture adjustment
- ½ cup whole wheat flour, 70 g
- ¼ cup brown sugar, for glaze(optional)
- 2 tablespoons unsalted butter, for glaze(optional)
- 2 tablespoons heavy whipping cream, for glaze(optional)
- 6 tablespoons powdered sugar, for glaze(optional)
- ⅓ teaspoon kosher salt, for glaze (1/4 plus 1/8 teaspoon)(optional)
Instructions
- 1
Preheat oven to 350 F. Butter a 9 x 5 inch loaf pan or 8 x 4 inch loaf pan.
- 2
Slice butter into pieces and place in a skillet over medium heat. Cook until melted, foamy, then golden brown and nutty-smelling. Transfer to a bowl and cool briefly.
- 3
Mash bananas in a large bowl to yield 1 1/2 cups. Whisk in sugar, eggs, and vanilla extract.
- 4
Add browned butter to the wet mixture and stir to combine.
- 5
In a separate bowl, mix baking soda, cinnamon, salt, all-purpose flour, and whole wheat flour.
- 6
Add dry ingredients to wet ingredients and stir with a spoon until just combined.
- 7
Pour batter into prepared loaf pan. Mix granulated sugar and cinnamon in a small bowl and sprinkle over the top.
- 8
Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean or internal temperature reaches 200 F.
- 9
Cool in the pan for 15 minutes. Run a knife around the edge and invert onto a cooling rack.
- 10
For the optional glaze: Place brown sugar and butter in a saucepan over medium heat. Whisk constantly for 1 minute until sugar dissolves. Remove from heat and stir in whipping cream. Whisk in powdered sugar and salt until smooth. Taste and add additional salt if desired.
- 11
Once bread is room temperature, drizzle glaze over the top. Allow 15 to 20 minutes for glaze to set before serving.
Tips
Brown butter requires attention: once it turns golden and smells nutty, remove immediately to prevent burning. Cool briefly before mixing into batter to avoid cooking eggs.
Use bananas that are very ripe with brown spots for maximum natural sweetness and easier mashing. This reduces the need for added sugar and creates a moister crumb.
The salted caramel glaze is optional but transforms the bread. Make it only when bread is completely cool to prevent glaze from running off.
Good to Know
Wrap cooled bread in aluminum foil and store at room temperature for 4 to 5 days. Refrigerate for up to 10 days. Freeze for up to 3 months; if freezing, omit glaze, slice first, wrap individual pieces in plastic wrap, then place in freezer-safe bag or container.
Prepare batter and pour into pan up to 4 hours ahead; cover and refrigerate, then bake, adding 5-10 minutes to bake time. Bake bread fully 1 day ahead; wrap tightly and store at room temperature or refrigerate. Make glaze up to 2 hours ahead and store in an airtight container; rewarm gently over low heat if needed before drizzling.
Slice and serve warm or at room temperature with butter, cream cheese, or as is. Pairs well with coffee, tea, or milk. Suitable for breakfast, brunch, dessert, or snacking.
Common Mistakes
Do not skip cooling the browned butter briefly or add it while very hot; this will scramble the eggs in the wet mixture.
Do not overmix after adding dry ingredients; stir just until combined to avoid developing gluten and toughening the crumb.
Do not rely on visual doneness alone; use a toothpick or thermometer since banana bread darkens quickly but may still be underbaked inside.
Substitutions
Vegan Options
texture slightly denser
Full guide →Gluten-Free Swaps
may need slight moisture adjustment
General Alternatives
FAQ
Can I make this without the brown butter?
Yes, use melted regular butter, but you will lose the distinctive nutty depth that defines this version. Brown butter is worth the extra minute of attention for the flavor payoff.
What if my bananas are not very ripe?
Riper bananas (with brown spots) are essential for sweetness and moisture. Less ripe bananas will result in a drier, less sweet loaf. Choose the ripest available or wait a day or two.
How long does the bread keep, and can I freeze it with the glaze?
The bread keeps 4-5 days at room temperature, 10 days refrigerated, and 3 months frozen. Freeze without glaze for best texture; add glaze after thawing and bringing bread to room temperature.