Brown Butter Caramelized Banana Bread

the most delicious, moist brown butter caramelized banana bread

yield: 1 large loaf of banana bread


  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 stick (4 oz) unsalted butter
  • ½ cup granulated sugar
  • 2 eggs
  • ½ cup honey
  • ½ cup greek yogurt
  • 12 oz mashed *very* overripe bananas (about 3 medium bananas)
  • 1 ½ tsp pure vanilla extract
  • ½ tsp pure almond extract (optional)
  • 2 tbsp butter
  • 2 ripe bananas, sliced
  • pinch of kosher salt
  • 2 tbsp honey
  • softened salted butter, for slathering
  • more honey, to drizzle


  1. Preheat the oven to 325°F. Grease a 10×5 (1 ½ lb) loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
  2. Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
  3. Add the butter to a 10″ sauté pan and melt over medium heat. Drop the heat to medium-low and continue to cook as it starts to bubble. After 3-4 minutes, the bubbling will begin to subside as it becomes browned and fragrant. The speckles should be a deep amber color. Turn off the heat and allow the butter to cool for a minute or so.
  4. Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Beat in the eggs. Whisk in the honey, greek yogurt, mashed bananas, vanilla, and almond extracts until incorporated.
  5. Whisk in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
  6. Wipe out the sauté pan and heat again over medium heat. Add the 2 tablespoons of butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Flip the bananas over and season with a pinch of salt. Drizzle in the honey. Let bubble for a minute or so. Turn off the heat.
  7. Spoon half of the caramelized bananas over the batter. Reserve the rest for serving.
  8. Bake the banana bread uncovered on the middle rack for 55 minutes until browned. Let cool for 15 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 30 minutes or so.
  9. Slice it into thick slices and serve with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas over top.


Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!