Brown Butter Glazed Banana Bread recipe makes a loaf of moist banana bread drizzled with a sweet, buttery glaze!
There’s never a wrong time of year to enjoy a yummy slice or two of banana bread. And this Brown Butter Glazed Banana Bread certainly is yummy! The banana bread itself is soft and moist and almost cake-like.
It’s topped with a rich, buttery glaze that is crazy good. So good that you’ll want to drizzle it over everything – that kind of good. So, if you find yourself with some overripe bananas, do yourself a favor, and make this easy banana bread recipe!
“I made this and mixed in toasted chopped pecans into the bread, as well as chopped pecans sprinkled over the top. Was the most scrumptious banana bread I ever had! The glaze and chopped toasted pecans elevates this moist banana bread to a whole ‘nother level! Making it again today. I sliced it before I drizzled the glaze. I took a photo but not sure how to attach it here! It looked amazing too!” – Mel D
Ingredient notes and substitutions
- Bananas: I like to use yellow bananas with brown spots. I don’t use bananas that have turned black because they can be bitter or have an off taste to them.
- Butter: You can also use unsalted butter + 1/4 teaspoon of salt if you prefer.
- Vanilla: If you would like less vanilla flavor, you can reduce the vanilla to 1-2 teaspoons.
How to make brown butter glazed banana bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Grease a 9×5-inch loaf pan; set aside.
Step 2: In a large bowl, beat bananas until mashed.
Step 3: Add butter and sugar, and beat until well-combined.
Step 4: Mix in egg and vanilla.
Step 5: Add flour, baking soda, and salt; stir in until just incorporated.
Step 6: Pour the batter into the prepared baking pan, smoothing as needed.
Step 7: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the bread begins to brown too quickly, tent with aluminum foil.
Step 8: Let cool in pan for 10 minutes, and then remove to a wire rack to finish cooling.
Step 9: To make the glaze, add butter to a heavy saucepan. Cook butter over medium heat until it starts to foam, stirring frequently. Stop stirring, and let it continue to cook until amber brown.
Step 10: Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency. If your powdered sugar is lumpy, sifting it will help make the glaze smoother.
Step 11: Drizzle over cooled banana bread.
Recipe Tips!
- Brown butter: When making the brown butter, it’s best to use a light, nonstick pot. Dark pots can make it difficult to tell when the butter has browned.
- Skipping the icing: If you prefer not to ice the banana bread, I recommend adding about 1/2-1 teaspoon of ground cinnamon with the dry ingredients.
Storage
Store any leftover iced banana bread in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More recipes to use up overripe bananas!
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Brown Butter Glazed Banana Bread
Equipment
- 9×5 loaf pan
Ingredients
Banana Bread
- 4 overripe bananas 2 cups of mashed banana
- ¼ cup salted butter melted
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Browned Butter Glaze
- ¼ cup salted butter
- ½ cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 F. Grease a 9×5-inch loaf pan; set aside.
- In a large bowl, beat bananas until mashed.4 overripe bananas
- Add butter and sugar, and beat until well-combined.¼ cup salted butter, ½ cup granulated sugar
- Mix in egg and vanilla.1 large egg, 1 tablespoon vanilla
- Add flour, baking soda, and salt; stir in until just incorporated.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the bread begins to brown too quickly, tent with aluminum foil.
- Let cool in pan for 10 minutes, and then remove to a wire rack to finish cooling.
- To make the glaze, add butter to a heavy saucepan.¼ cup salted butter
- Cook butter over medium heat until it starts to foam, stirring frequently.
- Stop stirring, and let it continue to cook until amber brown.
- Remove from heat, and stir in powdered sugar and enough milk to make glaze desired consistency. If your powdered sugar is lumpy, sifting it will help make the glaze smoother.½ cup powdered sugar, 2-3 tablespoons milk
- Drizzle over cooled banana bread.
Notes
- Bananas: I like to use yellow bananas with brown spots. I don’t use bananas that have turned black because they can be bitter or have an off taste to them.
- Butter: You can also use unsalted butter + 1/4 teaspoon of salt if you prefer.
- Vanilla: If you would like less vanilla flavor, you can reduce the vanilla to 1-2 teaspoons.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Alfreda Layton says
One of the best banna breads I’ve fixed and easy to prepare.My family loves!
Kate says
Thank you!
Anna Myers says
Absolutely amazing. Im obsessed with the brown butter glaze. Melts in your mouth pure deliciousness!
Kate says
Thank you!
Judy says
Very good banana bread!
Kate says
Thank you!
Bailey says
Hello! Do you use unsalted butter for this recipe?
Kate says
Hi! No, I use salted butter.
Cindi L Bruce says
Best recipe
Kate says
Thank you!
Mel D says
I made this and mixed in toasted chopped pecans into the bread, as well as chopped pecans sprinkled over the top. Was the most scrumptious banana bread I ever had! The glaze and chopped toasted pecans elevates this moist banana bread to a whole ‘nother level! Making it again today. I sliced it before I drizzled the glaze. I took a photo but not sure how to attach it here! It looked amazing too!
Kate says
Thank you for sharing those tips! =)
Gretel says
I tried using the glaze recipe for some banana muffins I made, but as soon as I added the milk it separated into a greasy, clumpy mess. What did I do wrong?
Kate says
Hi! I’m not sure why that happened, but I have a couple of ideas. First, vigorously whisking will often help separated glazes/frostings come back together. Second, you could try gently warming the glaze to see whether that helps.
Ritz says
I have tried numerous banana cake recipes and was never satisfied with the flavor of any of them. I found this recipe and finally I can stop searching for a banana cake recipe. I saved this recipe in my “favorites.”
Kate says
Thank you! I’m glad you liked it!
Glenda Jones says
I tried your recipe & we loved it. I decided to find a new banana bread recipe because the one I had been using was just too sweet. I tried 2 recipes on the same day & this was the winner. The other had less banana & more sugar. We like walnuts in ours so I will add some next bake & we left off the glaze, just didn’t need it for us. Thank you for sharing.
Kate says
Thank you! I’m glad that you liked the banana bread. =) Thank you for taking the time to come back and comment.
Kim says
Love this recipe. The brown butter glaze definitely took it over the top. Thank you for sharing.
Kate says
Thank you!
carla says
good morning I wanted to say that the brown butter glaze banana nut bread was a hit but i want to make mini loaves can you give me a suggestion on the recipe changes
Kate says
Yay! I’m glad you liked it! It will depend on what size mini pan you use. I’ve used an 8 mini loaf pan in place of a 9×5-loaf pan in other banana bread recipes. I just baked it at the same temperature for about 18-22 minutes. Hope that helps!
Paige says
At what temp and how long do I bake, if I were to use a small 3.5x 5.75″ loaf pan. Or if I wanted to do it as muffins instead. Would it still work?
Kate says
When I bake in smaller pans, I just reduce the baking time, but I don’t change the oven temp. I would guess (and it’s a guess since I haven’t tried it with this recipe), that it would take about 20-25 minutes in 3×5-inch pans. I also think it would work as muffins. Again, though, I haven’t tried turning this recipe into muffins, so I can’t say for sure. Good luck!
Teresa says
Making this today, and it sounds wonderful! TY Ill also add nuts to it :)
Kate says
Thanks! I think nuts are always good in banana bread. Hope you enjoy it as much as we do! =)
Liz says
I don’t understand why it says 1 cup 1/2 so flour? 1 cup or 1 1/2 cups? Confusing!
Kate says
It’s 1 1/2 cups of flour. Many of my recipe re-formatted themselves when there was an update, and I’ve been working my way through the 400+ recipes on my site trying to correct any issues like this.
Dinah says
I just made this. I added walnuts and pecans to the top of my bread since we love them on banana bread. It is delicious. The sweet buttery glaze is an excellent touch!
Kate says
I’m so glad you liked it! The nuts sound like a yummy addition. =)
Amy says
I love Brown Butter recipes,. such a nice and unique flavor.
Kate says
Me too! =) It really is!