Brown Butter Banana Bread

I have been pretty inactive on Sugar & Sift the past couple months. I’m officially a college student now and I’ve been so busy moving in and starting classes, but I was working on a new recipe before I left and I’m so excited to share.

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Brown butter is the best thing since…. Well, butter. It gives that extra hint of nutty flavor without demanding a new ingredient for your recipe and compliments many desserts. Brown butter is also very easy to do. If you’re using a recipe with melted butter anyways, it requires almost no thought.

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I’m not sure how much I will be posting while I’m at school (there is one small kitchen with minimal ingredients…yikes) but I will do my best to improvise and spend a lot of time in the kitchen when I’m home. Hope you enjoy this amazing, moist creation!



2 ripe bananas
¾ cup white sugar
¼ cup brown sugar
⅓ cup browned butter
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 ½ cup all-purpose flour
⅛ teaspoon salt
1 teaspoon cinnamon


  1. Preheat the oven to 350 degrees fahrenheit. Butter a bread pan, preferably 4 by 8 inch pan.
  2. Brown your butter. To do this, heat up the butter in a small saucepan over medium heat until melted, slightly bubbling and foaming. The butter should darken in color to a dark chestnut. Mash bananas in a bowl and add browned butter.
  3. Add sugar, egg, salt, baking soda and vanilla. Stir in flour and cinnamon  
  4. Add  batter to bread pan and bake for around 55 minutes, or until toothpick comes out clean. Cool completely before removing from pan.