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Perfect Browned Butter Banana Bread: Small Batch Best Recipe

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This small batch banana bread features browned butter for a deep, nutty flavor, a tender crumb, and a crackly top. It’s the perfect treat for a quiet weeknight or a small gathering, requiring only 15 minutes of active work.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 tablespoon coarse sugar (turbinado or demerara) for topping

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until it foams, then subsides, and golden brown specks appear (about 4-5 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 5-10 minutes.
  2. Preheat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  3. In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. In a large bowl, whisk together cooled browned butter, ½ cup granulated sugar, and ¼ cup brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  5. Add mashed bananas to the wet mixture and whisk until fully incorporated (batter may look curdled).
  6. Pour dry ingredients into wet mixture. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle top with 1 tablespoon coarse sugar.
  8. Bake at 350°F for 45-55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  9. Cool in pan on a wire rack for 10-15 minutes, then lift out using parchment and cool completely on rack. Wait at least 30 minutes before slicing.

Notes

Watch the butter carefully as it browns; it can go from perfect to burnt in seconds. Use a kitchen scale for accurate flour measurement. Room temperature eggs are important for proper emulsification. Do not overmix the batter to avoid a tough bread. For a crackly top, use coarse sugar like turbinado or demerara. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: banana bread, small batch, browned butter, quick bread, easy recipe

Find it online: https://jollyfork.com/perfect-browned-butter-banana-bread-small-batch-best-recipe/