Brown Butter Glazed Banana Bread is a moist banana bread drizzled with a sweet, buttery glaze!
Tomorrow is Thanksgiving, but I’m sharing something that’s decidedly un-Thanksgiving-y today. After all, 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 over the holiday weekend, do yourself a favor, and make this banana bread!
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Brown Butter Glazed Banana Bread
Ingredients
Banana Bread
- 4 overripe bananas
- 1/4 c . butter melted
- 1/2 c . granulated sugar
- 1 large egg
- 1 T . vanilla
- 1 ½ c . all-purpose flour
- 1 tsp . baking soda
- 1/2 tsp . salt
Browned Butter Glaze
- 1/4 c . butter
- 1/2 c . powdered sugar
- 2-3 T . milk
Instructions
- Preheat oven to 350 F. Grease a 9x5-inch loaf pan; set aside.
- In a large bowl, beat bananas until mashed.
- Add butter and sugar, and beat until well-combined.
- Mix in egg and vanilla.
- Add flour, baking soda, and salt; stir in until just incorporated.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- 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.
- 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.
- Drizzle over cooled banana bread.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
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!