This banana bread is the most moist, tender and delicious banana bread out there. It uses brown butter and chunks of banana to make the magic happen, and it comes together with just a bowl and a whisk!
Prep time: PT15M
Cook time: PT55M
Total time: PT70M
Rating
4.98 stars (44 reviews)
Keywords
banana, banana bread
Ingredients
1/2 cup (113g) unsalted butter
3/4 cup (165g) granulated sugar
2 large eggs
1 teaspoon vanilla
3 large (350g) very ripe bananas (the more brown the better)
1 1/2 cups (210g) all-purpose flour
2 & 1/2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt (use half if using Morton's)
Categories
Dessert
Cuisine
American
Fusion
Steps
Preheat the oven to 375°F.
In a small saucepan, brown 113 grams of butter. Do this by melting the butter, then letting it foam and cook for 3-5 minutes, stirring occasionally until flecks of brown form at the bottom of the pan. Transfer it to a bowl and whisk to let it cool slightly.
Whisk 165 grams of granulated sugar and butter together for a minute or so. Crack in 2 eggs and add 1 teaspoon of vanilla. Whisk vigorously into a smooth mixture.
Add 3 bananas directly into the bowl. Use a fork to mash them into small pieces, but you don't need the bananas completely smooth. Switch to your whisk and whisk together.
Add in 210 grams of all-purpose flour, 2 1/2 teaspoons of baking powder and 1 teaspoon of kosher salt and stir to combine into a nice, thick batter.
Transfer the batter to a parchment-lined loaf tin and bake at 375°F for 50-55 minutes.
Nutitrion
Serving Size: 1 slice
Calories: 258 kcal
Carbohydrates: 26 g
Protein: 7 g
Fat: 14 g
Reviews
Anna on 2026-09-23 (4 stars): Was yummy but didn’t feel the banana flavor very strongly, I did use very ripe bananas though! I baked for around 45 min and was a bit over baked, however I do live at high altitude!
Sana on 2026-09-12 (5 stars): Thanks so much for this amazing recipe. More thanks for putting the banana measurement in grams that was particularly helpful for me and my type A personality lol. Question - after the bake, how do you cool the bread? Do you let it sit in the pan for some time before transferring to a wire rack to finish cooling? Or do you take it out of the pan right after the bake and transfer to a cooling rack?
Lucia on 2026-09-03 (5 stars): I've had a lot of banana bread in my life, but THIS BANANA BREAD. OMG. The soft interior, the caramelized edges. I absolutely loved it. The brown butter and the generous amount of salt make it so delightful. 100% recommend trying this, but make sure you measure everything by the gram; it truly makes a difference. I've baked this at least 4 times before without measuring everything accurately, and when I finally followed the recipe exactly, it was by far the best.
Stephanie Tremblay on 2026-08-30 (5 stars): This is the most amazing banana bread! I added around 100g of chopped chocolate. I ended up making a 3 egg recipe and made some cupcakes eith the extra batter. So good!!
Katie on 2026-08-26 (5 stars): Justine, you never fail. I was short a banana so I replaced the weight w Greek yogurt. Less banana forward, obviously, but works well in a pinch! The crumb and flavor was just so good and so classic. And I appreciated how easy the recipe was, from minimal bowls to no obscure ingredients. Made a whipped honey earl grey butter to go with (thank you Jenny’s table!) DIVINE.
Noura on 2026-08-26 (5 stars): Been on the hunt for a soft, moist, reliable banana bread recipe. Tried this recipe and i will never look back. I’ve baked this more times than i can count and i have even memorised the recipe😂
the flavours are all so balanced (i reduced the sugar cos i generally prefer stuff less sweet), and the banana bread turned out perfect nonetheless. 100% recommend. thank you!!
Emily on 2026-07-26 (5 stars): Ive made this a good few times and its just so so so delicious. Thank you for this wonderful recipe justine!!!
