Description
This recipe upgrades classic banana bread by incorporating a brown butter pecan swirl into the batter. Browning the butter first creates a nutty, caramel flavor that elevates this family favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1.5 cups mashed ripe bananas (about 3 large)
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- For the Brown Butter Pecan Swirl:
- 1/4 cup unsalted butter
- 1/2 cup pecans, toasted and finely chopped
- 1/4 cup dark brown sugar, packed
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- For Garnish:
- 1 tablespoon toasted pecan halves
- Pinch ground cinnamon or powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Prepare Brown Butter Pecan Swirl: Melt 1/4 cup butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until it turns amber and smells nutty (about 5-7 minutes). Pour into a bowl and stir in pecans, dark brown sugar, flour, and cinnamon until combined. Set aside to cool slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, salt, and 1/2 teaspoon ground cinnamon.
- Combine Wet Ingredients: In a separate medium bowl, mash the ripe bananas. Add the cooled melted butter, egg, milk, and vanilla extract. Whisk to combine.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix. The batter should be slightly lumpy.
- Layer Swirl: Spoon half of the batter into the prepared loaf pan. Dollop half of the brown butter pecan swirl mixture over the top. Spoon the remaining batter over the swirl layer, then dollop the rest of the swirl mixture on top.
- Gently Swirl: Use a knife or skewer to gently swirl the pecan mixture into the batter with a few S-shaped motions. Avoid blending completely.
- Bake Loaf: Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool Completely: Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Serve and Garnish: Slice and serve, dusting lightly with ground cinnamon or powdered sugar and scattering with toasted pecan halves.
Notes
To achieve proper texture, ensure the batter is not overmixed; a few streaks of flour are acceptable. Use very ripe bananas for optimal flavor and moisture. If the batter seems too dry, add 1-2 tablespoons more milk. To ripen bananas quickly, bake them on a sheet at 300°F (150°C) for 15-20 minutes until the peels turn black, then cool before mashing. Store cooled banana bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: brown butter, banana bread, pecan swirl, quick bread, breakfast, brunch, dessert