Can I make this banana bread without a mixer?

Yes! Although I use a stand mixer to whip the eggs and sugar, you can easily make this recipe by hand with a whisk and spatula.

Why did my banana bread turn out gummy?

This usually happens from using overly ripe watery bananas, overmixing the batter, or underbaking the loaf. The center should come out with a few moist crumbs, not wet batter.

Can I add other fruits or nuts?

Yes! Chocolate chips, chopped walnuts, pecans, or toasted coconut all work really well in this banana bread. You can also fold in berries, but keep in mind that very juicy fruits may add extra moisture and slightly change the texture of the loaf.

Can I make this banana bread dairy free?

Yes. You can substitute the butter with a dairy-free butter and use a dairy-free yogurt or sour cream alternative in place of the mascarpone or sour cream. The flavour will be slightly different without the browned butter, but it’ll still turn out soft and moist.

Why did my banana bread turn out dry?

Dry banana bread is usually caused by too much flour or overbaking. I highly recommend using a kitchen scale for the most accurate results since even a little extra flour can make a big difference. Using underripe bananas can also make the loaf less moist since they contain less sugar and moisture.

Brown Butter Banana Bread - Okonomi Kitchen

Description

This Brown Butter Banana Bread is soft, moist, and packed with rich banana flavour and warm caramel notes from browned butter. Whipped eggs give the loaf a light, cake-like crumb while still keeping that classic cozy banana bread texture. Easy to make in one bowl with or without a mixer!

Ingredients

Units

1 stick (115 g) salted butter
1 tbsp refined coconut oil, neutral oil of choice or more butter
2 large (100 g) eggs, room temperature
1/2-1 cup sugar (120-220 g), depending on how sweet you like it
- I usually do half brown sugar half white sugar
- 1/2 cup (120 g) → lightly sweet, more “breakfast loaf”
- 3/4 cup (150 g) → cake-like, almost dessert
- 1 cup (220 g) → very rich, dessert-forward
3 tbsp mascarpone, creme fresh or sour cream
1/2 tbsp vanilla extract
3 medium ripe bananas, about 380 g
2 tbsp (16 g) toasted milk powder, optional
1 tsp cinnamon, optional
1/4 tsp nutmeg, optional
1/4 teaspoon kosher salt
1 teaspoon baking soda
1/2 tsp baking powder
1 3/4 cups (210 grams) all-purpose flour

Optional Add-ins (measure with your heart)

dark chocolate
milk chocolate
chopped nuts (walnuts, pecans, pistachios, etc)
2 tbsp demerara sugar for topping

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Instructions

Preheat oven: Preheat to 400°F (200°C). Line a 4.5 x 8.5-inch loaf pan with parchment paper.
Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until it foams, then the milk solids turn golden brown and smell nutty. I stop right when it turns golden brown and remove it from the heat and leave it in the pan. The residual heat will further brown the milk solids. If your milk solids are already deeply golden, transfer to a bowl so it doesn’t burn.
Whip eggs and sugar: In a stand mixer, beat the eggs and sugar on medium-high speed for 4–5 minutes, until pale, thick, and airy.
Add the browned butter: With the mixer on medium-low speed, slowly drizzle in the browned butter until fully incorporated. As you drizzle it in, increase to medium speed and then high speed.
Add wet ingredients and spices: Add mascarpone, vanilla extract, mashed bananas, toasted milk powder (if using), cinnamon, nutmeg, baking powder, baking soda and salt. Mix on low speed until combined.
Fold in flour and add-ins: Add the flour and any optional add-ins. Mix using folding motions with a spatula until no dry streaks remain.
Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. Top with demerara sugar if desired.
Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 45-50 minutes, until done.
- Convection oven: Bake at 325°F (160°C) for 50-55 minutes.
Check for doneness: Insert a skewer into the center, it should come out clean or with a few moist crumbs. The top should spring back lightly when touched.
Cool: Let cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 50 mintues
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American, Japanese

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 24 g
Sodium: 360 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 88 mg