Description
This simple banana bread recipe delivers a perfectly moist and flavorful loaf featuring a sweet maple and nutty brown butter swirl, making it a comforting family favorite. It’s ideal for a quick breakfast or an afternoon snack.
Ingredients
Scale
- 340 g (3 large) very ripe bananas, mashed (1.5 cups)
- 240 g (2 cups) all-purpose flour
- 150 g (0.75 cup) granulated sugar
- 50 g (0.25 cup) packed light brown sugar
- 5 g (1 teaspoon) baking soda
- 3 g (0.5 teaspoon) ground cinnamon
- 3 g (0.5 teaspoon) fine sea salt (for batter)
- 120 g (0.5 cup) unsalted butter, melted and cooled (for batter)
- 60 g (0.25 cup) unsalted butter (for swirl)
- 2 large eggs, at room temperature, lightly beaten
- 60 ml (0.25 cup) buttermilk, at room temperature
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 60 ml (0.25 cup) pure maple syrup (for swirl)
- Pinch fine sea salt (for swirl)
- Neutral oil (for greasing pan)
- Extra pure maple syrup (for drizzling)
- Extra cinnamon (for dusting)
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 175 C (350 F). Lightly grease a 23 x 13 cm (9 x 5-inch) loaf pan with neutral oil. Line with parchment paper, leaving an overhang on the long sides.
- Prepare Brown Butter Maple Swirl: In a small saucepan, melt 60 g (0.25 cup) unsalted butter over medium heat, swirling occasionally, until it turns rich golden-brown and smells nutty (3-5 minutes). Immediately pour brown butter into a small heatproof bowl, then whisk in 60 ml (0.25 cup) pure maple syrup and a pinch of salt until smooth. Set aside to cool slightly.
- Combine Dry Ingredients: In a large bowl, whisk together 240 g (2 cups) all-purpose flour, 150 g (0.75 cup) granulated sugar, 50 g (0.25 cup) packed light brown sugar, 5 g (1 teaspoon) baking soda, 3 g (0.5 teaspoon) ground cinnamon, and 3 g (0.5 teaspoon) fine sea salt.
- Combine Wet Ingredients: In a separate medium bowl, combine 340 g (3 large) mashed very ripe bananas, 120 g (0.5 cup) melted and cooled unsalted butter, 2 lightly beaten large eggs, 60 ml (0.25 cup) buttermilk, and 5 ml (1 teaspoon) alcohol-free vanilla extract. Mix well until just combined and smooth.
- Gently Fold Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined, being careful not to overmix (a few streaks of flour are acceptable).
- Layer & Swirl: Pour half of the banana bread batter into the prepared loaf pan, spreading evenly. Drizzle half of the cooled brown butter and maple swirl mixture over the batter. Carefully spoon the remaining banana bread batter over this layer, then drizzle the remaining swirl mixture on top. Using a butter knife or skewer, gently swirl through the batter 2-3 times to create ribbons.
- Bake Until Golden: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean and the top is a rich golden-brown. If browning too quickly, tent loosely with aluminum foil for the final 15-20 minutes.
- Cool Completely: Let the banana bread cool in the pan for 15 minutes. Use the parchment paper overhang to lift it out onto a wire rack. Cool completely (at least 2 hours) before slicing into thick pieces. Serve with extra maple syrup and a dusting of cinnamon if desired.
Notes
For a dairy-free option, use plant-based unsalted butter and a dairy-free buttermilk alternative. To make buttermilk if you don’t have it, stir 1 teaspoon lemon juice or white vinegar into regular milk and let sit for 5 minutes. Cooling completely is crucial for the swirl to set and slices to be clean.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: banana bread, maple swirl, brown butter, easy baking, family favorite, snack, breakfast, moist, comfort food, quick bread