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Easy Brown Butter Pumpkin Banana Bread Recipe

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This brown butter pumpkin banana bread is moist, tender, and packed with nutty, toasty flavor from browned butter. It’s a simple, one-bowl recipe that turns pantry staples into a cozy fall favorite.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 medium ripe banana (about ⅓ cup mashed)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Melt completely, then swirl occasionally. Butter will foam and bubble; when small brown specks form and it smells nutty, remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. In a large mixing bowl, mash the ripe banana with a fork until mostly smooth (a few lumps are fine).
  4. Add pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed banana. Whisk until smooth and well combined. Slowly drizzle in cooled brown butter while whisking continuously.
  5. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  6. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined (a few small lumps are okay). Do not overmix.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes. At 30 minutes, check top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (internal temperature 200-205°F / 93-96°C).
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Brown butter can burn quickly; watch closely and pour into a separate bowl immediately once brown specks appear. Overmixing batter will make bread dense. Use a very ripe (brown) banana for best sweetness and texture. Bread keeps at room temperature for up to 3 days, or freeze slices for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin banana bread, fall baking, quick bread, easy recipe

Find it online: https://cookyep.com/easy-brown-butter-pumpkin-banana-bread-recipe/