Banana Bread Recipe

I think this is my absolute favorite way to make a classic banana bread. The smell of browning butter and warm spices fills the kitchen, promising a tender crumb and rich flavor. This upgraded banana bread recipe elevates a family favorite with a brown butter pecan swirl that melts into the bread as it bakes. It’s truly a showstopper for weekend brunch or a special treat. The secret? Browning the butter first for an intense, nutty, caramel flavor that pairs perfectly with the sweet banana bread. My kids love helping with the swirl part, and the extra effort for this healthy breakfast treat is always worth it.

Ingredients

• 250g / 2 cups all-purpose flour
  Key structural ingredient; measure accurately by spooning into the cup and leveling off. Avoid substituting for bread flour, which will create a tougher texture.
• 150g / 3/4 cup granulated sugar
  Provides sweetness and contributes to the bread’s golden crust. Necessary for moisture and tenderness; do not reduce without changing other elements.
• 50g / 1/4 cup light brown sugar, packed
  Adds a subtle molasses note and helps keep the banana bread moist. Ensure it is packed tightly into the measuring cup for accuracy.
• 5g / 1 teaspoon baking soda
  Leavening agent that reacts with the acidity of the bananas and brown sugar for a good rise. Ensure your baking soda is fresh (less than 6 months old) for best results.
• 2.5g / 1/2 teaspoon fine sea salt
  Enhances flavor and balances the sweetness of the fruit and sugar. Use fine sea salt for easier dissolution and even distribution throughout the batter.
• 2.5g / 1/2 teaspoon ground cinnamon
  Adds warmth and complements the banana and pecan flavors. A small amount prevents the flavor from overpowering the brown butter notes.
• 360g / 1.5 cups mashed ripe bananas (about 3 large)
  Essential for moisture, sweetness, and banana flavor; use very ripe, brown-spotted bananas. Mash thoroughly, but a few small lumps are acceptable for texture.
• 115g / 1/2 cup unsalted butter, melted and cooled
  Provides fat for tenderness and richness to the main batter. Ensure the butter is cooled before mixing with the egg to prevent scrambling.
• 1 large egg, room temperature
  Acts as a binding agent and adds richness and structure. Room temperature eggs mix more evenly into the batter for a consistent texture.
• 60ml / 1/4 cup whole milk
  Adds moisture and tenderness to create a soft, delicate crumb. Substitute with buttermilk for a slightly tangier flavor and even more tenderness.
• 5ml / 1 teaspoon alcohol-free vanilla extract
  Enhances all other flavors in the bread. Choose a high-quality extract for better results, or try vanilla bean paste (I personally like this swap for more intense flavor).

Brown Butter Pecan Swirl Ingredients

• 55g / 1/4 cup unsalted butter (for swirl)
  This butter will be browned to create the deep, nutty flavor base for the swirl.
• 75g / 1/2 cup pecans, toasted and finely chopped
  Toasting brings out the full flavor of the pecans; chop them finely for an even swirl texture.
• 60g / 1/4 cup dark brown sugar, packed
  Provides deep molasses flavor for the swirl filling. Pack tightly for accurate measurement and optimal swirl consistency.
• 15g / 1 tablespoon all-purpose flour (for swirl)
  Helps thicken the swirl mixture slightly so it doesn’t completely dissolve into the batter.
• 1g / 1/4 teaspoon ground cinnamon (for swirl)
  Enhances the warm spice notes and complements the brown sugar.

Garnish

• 15g / 1 tablespoon toasted pecan halves
  Used for decoration on top; toast separately for best flavor and crunch.
• Pinch ground cinnamon or powdered sugar
  For dusting, to add visual appeal to the finished banana bread.

Instructions

1. Preheat oven and prepare pan. Preheat your oven to 175°C (350°F). Lightly grease and flour a 23 cm x 13 cm (9×5 inch) loaf pan, or line with parchment paper leaving an overhang on the long sides. This preparation step prevents the bread from sticking and ensures easy removal.
2. Prepare the Brown Butter Pecan Swirl. In a small saucepan, melt the 55g (1/4 cup) unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns amber and smells nutty (about 5-7 minutes). Immediately remove from heat and pour into a small bowl; stir in the finely chopped pecans, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon ground cinnamon until well combined and set aside to cool slightly.
3. Combine dry ingredients. In a large bowl, whisk together the 250g (2 cups) all-purpose flour, granulated sugar, light brown sugar, baking soda, fine sea salt, and 1/2 teaspoon ground cinnamon until thoroughly combined. Whisking dry ingredients ensures that the leavening agent (baking soda) is evenly distributed throughout the batter.
4. Combine wet ingredients. In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Add the melted and cooled 115g (1/2 cup) unsalted butter, egg, whole milk, and alcohol-free vanilla extract. Whisk until just combined, being careful to ensure the butter is cool enough not to cook the egg.
5. Mix batter. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; be careful not to overmix. A few streaks of flour are acceptable at this stage. If you find the batter looks too dry after mixing (which can happen with different banana sizes), splash in 1-2 Tbsp more milk to maintain a thick banana bread batter consistency. The final batter should be thick and slightly lumpy, not completely smooth.
6. Layer the swirl (bottom layer). Spoon half of the banana bread batter into the prepared loaf pan, spreading it evenly. Dollop half of the brown butter pecan swirl mixture over the batter in small mounds.
7. Layer the swirl (top layer). Carefully spoon the remaining banana bread batter over the swirl mixture, gently spreading it to cover. Dollop the remaining brown butter pecan swirl mixture over the top layer of batter.
8. Swirl gently. Using a knife or skewer, gently swirl the pecan mixture into the batter with a few S-shaped motions. Do not overmix; you want distinct ribbons of pecan swirl, not a blended mixture.
9. Bake. Bake for 50-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes of baking. The loaf will have a golden-brown surface and smell intensely nutty when done.
10. Cool. Remove the loaf pan from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out (using the parchment overhang, if applicable) onto a wire rack to cool completely. Cooling completely ensures clean slices and a set swirl.
11. Serve. Slice the banana bread into thick, even pieces, revealing the distinct brown butter pecan swirl within. Dust lightly with a pinch of ground cinnamon or powdered sugar, and scatter a few toasted pecan halves to emphasize the twist.

Why Brown Butter Makes a Better Banana Bread

The browning process completely transforms the flavor profile of the butter. By cooking the milk solids until amber, we get deep, nutty, and almost caramel-like notes that pair perfectly with the banana and pecan combination. This extra step adds complexity that makes this banana bread recipe stand out from a standard version. This banana bread recipe delivers a level of richness not found in standard loaves, elevating a simple treat into something truly special and memorable for family dinners or entertaining.

Make-Ahead Tips and Storage

For meal prep, store cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices or the entire cooled loaf in plastic wrap, then place in an airtight container for up to 3 months. Thaw slices on the counter, or reheat them briefly in the microwave for a warm treat. Reheating in a toaster oven at 175°C (350°F) for 5-10 minutes gives a crisp crust, making a great high-protein snack for a quick breakfast.

FAQs about This Banana Bread Recipe

Q: Can I make this with less sugar?

A: Reducing the sugar will affect the moisture level and tenderness of the bread. For best results in this specific banana bread recipe, we recommend keeping the amount specified in the recipe, as it helps create the proper texture and golden crust. A reduction of 1/4 cup granulated sugar can be made as a healthier option, but avoid cutting the brown sugar in the swirl or main batter too much.

Q: How do I get really ripe bananas quickly?

A: Place unripe bananas on a baking sheet and bake at 150°C (300°F) for 15-20 minutes until the peels are black. Cool before mashing. I usually do this when I need a quick high-protein snack and forgot to plan ahead for a banana bread recipe.

Q: Why did my bread sink in the middle?

A: This usually means it’s underbaked; make sure a skewer comes out clean, and allow enough time for baking. It can also be caused by overmixing or too much leavening.

Q: What’s the difference between this and a regular banana bread recipe?

A: The brown butter adds depth and a nutty, toffee-like flavor, while the pecan swirl provides texture and richness that elevates this from basic to a special, family-friendly treat.

Q: Can I add chocolate chips to this recipe?

A: Yes, gently fold 1/2 cup of chocolate chips into the batter before layering with the pecan swirl for extra flavor.

Q: What’s the best way to slice banana bread?

A: Ensure the loaf is completely cooled before slicing; use a sharp serrated knife for clean cuts without crushing the crumb.

Q: Can I use different nuts in the swirl?

A: Yes, walnuts or almonds are suitable substitutions, though pecans offer the best flavor match for the brown butter.

Conclusion

This brown butter pecan swirl banana bread recipe transforms a simple treat into a family favorite with its rich, complex flavor. It’s a rewarding baking project that yields a show-stopping result. Save this banana bread recipe for future baking inspiration!

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