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Best Small-Batch Banana Bread with Brown Butter

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This small-batch banana bread with brown butter is the perfect solution for a single overripe banana. It’s quick, easy, and yields a moist, tender loaf with a deep, nutty flavor from browned butter.

Ingredients

Scale
  • 1 very ripe banana, mashed (about ½ cup / 120g)
  • ¼ cup (½ stick / 57g) unsalted butter
  • ⅓ cup (67g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup (96g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: ¼ cup (30g) chopped walnuts or pecans
  • 1 tablespoon turbinado sugar (for topping)
  • A pinch of flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Brown the butter: Place the ¼ cup (57g) unsalted butter in a small saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After about 3-4 minutes, the butter will start to foam and crackle. Watch closely—it will go from golden to amber quickly. You’ll see brown specks forming at the bottom, and it will smell nutty and toasty. Once it reaches a deep amber color, immediately remove it from the heat. Pour it into a heat-safe bowl to stop the cooking process. Let it cool…
  3. Mash the banana: In your mixing bowl, mash the very ripe banana with a fork until smooth. A few small lumps are fine. You should have about ½ cup (120g) of mashed banana.
  4. Combine wet ingredients: Add the granulated sugar, room-temperature egg, and vanilla extract to the mashed banana. Whisk until smooth and well combined. The mixture should look pale and slightly thickened.
  5. Add the brown butter: Pour the cooled brown butter into the wet mixture. Whisk vigorously until fully incorporated. Scrape the sides of the bowl with your spatula.
  6. Mix dry ingredients separately: In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
  7. Combine wet and dry: Add the dry ingredients to the wet mixture. Fold gently with your rubber spatula until just combined. A few streaks of flour are okay. If you’re adding nuts, fold them in now.
  8. Pour into the pan: Scrape the batter into your prepared loaf pan. Spread it evenly with your spatula.
  9. Add the topping: Sprinkle the turbinado sugar evenly over the top, followed by a pinch of flaky sea salt.
  10. Bake for 35-40 minutes: Place the pan in the preheated oven. Bake until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 35 minutes.
  11. Cool in the pan: Let the bread cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a cooling rack.
  12. Slice and enjoy: Let it cool for at least another 10 minutes before slicing. Serve slightly warm.

Notes

Don’t rush the brown butter—watch it closely to avoid burning. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Don’t overmix the batter. Let the bread cool properly before slicing.

Nutrition

Keywords: small-batch banana bread, brown butter banana bread, single banana recipe, easy banana bread, moist banana bread

Find it online: https://freshforkful.com/best-small-batch-banana-bread-with-brown-butter/