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Easy Brown Butter Banana Bread with Toasted Pecans

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This brown butter banana bread with toasted pecans takes a classic comfort food to the next level with deep, nutty flavor and a perfectly moist crumb. It’s simple enough for a beginner but rewarding enough for an experienced baker.

Ingredients

Scale
  • ½ cup (1 stick or 113 grams) unsalted butter
  • 3 medium ripe bananas (about 1½ cups or 340 grams mashed)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup (100 grams) raw pecan halves or pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Toast the pecans: Spread the raw pecans on a baking sheet in a single layer. Bake for 5 to 7 minutes until fragrant and slightly darkened. Remove from the oven and let cool completely. Roughly chop, reserving ¼ cup for topping.
  3. Brown the butter: Place the unsalted butter in a light-colored saucepan over medium heat. Stir occasionally. The butter will melt, foam, then crackle. After 5 to 7 minutes, when it turns a rich amber color and smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for about 10 minutes.
  4. Mash the bananas: In a large mixing bowl, mash the bananas with a fork until smooth with a few small lumps. Measure out 1½ cups.
  5. Mix the wet ingredients: Add the cooled browned butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and glossy.
  6. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Fold the dry ingredients into the wet: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  8. Fold in the toasted pecans: Add the chopped pecans (reserving ¼ cup for topping). Fold in with a few strokes.
  9. Pour the batter into the prepared pan. Spread evenly. Sprinkle the reserved ¼ cup of chopped pecans on top.
  10. Bake for 55 to 65 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent loosely with foil.
  11. Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper and transfer to a cooling rack to cool completely before slicing.

Notes

Don’t rush the browning process; use medium heat and watch for amber color. Room temperature ingredients ensure a smooth batter. Toast pecans separately for best crunch. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day two.

Nutrition

Keywords: brown butter banana bread, toasted pecan banana bread, easy banana bread, moist banana bread, banana bread recipe

Find it online: https://sweetstirring.com/easy-brown-butter-banana-bread-with-toasted-pecans/