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Cozy Browned Butter Banana Bread Recipe (One Bowl)

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This one-bowl banana bread features nutty browned butter and a hint of cardamom for a deeply flavorful, moist loaf that tastes bakery-made. It’s the perfect comfort food for fall, using simple pantry ingredients.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 3 medium ripe bananas (about 1½ cups or 340g mashed)
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) plain yogurt or sour cream
  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cardamom
  • ½ cup (90g) semi-sweet or dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 1 tablespoon Demerara sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed sides with butter or cooking spray.
  2. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until golden brown specks form and it smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few lumps.
  4. Add the cooled browned butter, granulated sugar, room temperature egg, vanilla extract, and plain yogurt to the mashed bananas. Whisk until smooth and glossy.
  5. Sprinkle the flour, baking soda, salt, and ground cardamom over the wet mixture. Gently fold with a wooden spoon or spatula until just combined (a few streaks of flour are okay). If using chocolate chips or nuts, fold them in now.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle Demerara sugar on top if using.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  8. Cool in the pan for 10 minutes, then lift out using parchment handles onto a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For extra moisture, brush the warm bread with melted butter after baking. The bread tastes even better on day two as flavors deepen. Do not refrigerate; store wrapped at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: banana bread, browned butter, one bowl, cardamom, moist banana bread, easy banana bread, fall baking, comfort food

Find it online: https://fizzlefork.com/cozy-browned-butter-banana-bread-recipe-one-bowl/