Brown Butter Banana Bread
Moist, tender, warm and comforing: this eggless brown butter banana bread is the best banana bread you’ll ever have ♡
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This is my eggless brown butter oat banana bread, it’s soft, moist and full of flavour with that hint of nuttiness from brown butter and warmth from cinnamon. The oats make it hearty while still keeping it tender and the chocolate chips melt into little pockets of sweetness in every single bite. The crumble on top brings the perfect crispy spiced contrast. The brown butter adds this deep, toasty caramel note that makes the whole loaf smell like a bakery while it bakes. It’s comforting, rich and exactly the kind of banana bread you’ll keep coming back to because it’s just so, so good!
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Brown Butter Banana Bread
servings
7 slices
prep time
20 min
cook time
45 min
Ingredients
- ¼ cup (60 g) milk
- 1 tbsp (15 g) apple cider vinegar
- 2 overripe bananas (200 g)
- ½ cup (100 g) brown sugar
- ½ cup (75 g) butter (most for the cake, some for the crumble)
- 2 tbsp (25 g) coconut oil (or vegetable oil)
- 1 tsp vanilla extract
- 1 cup (120 g) all purpose flour
- 1 tsp (2.5 g) cinnamon
- 1 tsp (4 g) baking powder
- ¼ tsp (1.5 g) baking soda
- pinch of salt
- ½ cup (45 g) rolled oats
- ¼ cup (50 g) chocolate chips
Oat Crumble
- 2 tbsp (25 g) brown butter
- 2 tbsp (25 g) brown sugar
- ¼ cup (30 g) rolled oats
- 2 tbsp (15 g) all purpose flour
- ½ tsp (1 g) cinnamon
Equipment
Instructions:
- In a bowl, add milk and apple cider vinegar. Set it aside for about 5 minutes to turn into buttermilk.
- In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning. Reserve 2 tablespoons for the crumble and let the rest cool slightly before using.
- In another bowl, add the overripe bananas and mash them well with a fork. You can blend them for a smooth consistency or keep them a little chunky if you prefer some texture.
- Add the brown sugar and the slightly cooled brown butter. Whisk really well till the sugar almost dissolves.
- Add the buttermilk, vanilla and coconut oil and whisk again till the wet ingredients are well combined.
- Sift in the dry ingredients: all purpose flour, cinnamon, baking powder, baking soda and a pinch of salt. Gently fold it all together with a spatula until just combined.
- Fold in your mix-ins. You can use anything you like: nuts, seeds or dried fruits. I used rolled oats and dark chocolate chips.
- Pour the batter into a 7 inch parchment lined baking tin and smoothen the top.
- For the crumble, mix together the reserved brown butter, brown sugar, rolled oats, cinnamon and all purpose flour until you get a crumbly mixture. Evenly sprinkle this over the batter.
- Bake at 180°C for 45–55 minutes or airfry at 170°C for 30-45 minutes until a toothpick inserted in the centre comes out clean.
- This makes your home smell like a bakery and honestly, I can never wait so I always cut into it while it’s still warm but ideally, let it cool down completely before slicing and serving!
Recipe Video
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Can’t wait to try this recipe. Looks amazing n I’m positive will taste amazing too.
Thank you for sharing 💫
