Brown Butter Cinnamon Banana Bread with Pecans (One Bowl)

A close up of a slice of pecan banana bread on parchment paper.

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5 from 2 votes

Brown Butter Cinnamon Banana Bread with Pecans (One Bowl)

This easy banana bread with pecans is made with brown butter! You only need one bowl to make it and no stand mixer.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 371kcal

Author: Ella Gilbert

Equipment

9x5 inch loaf pan
Large Mixing Bowl
Small Saucepan
Whisk
Kitchen Scale
Rubber Spatula
Measuring Spoons

Ingredients

½ cup unsalted butter
1 ¾ cup all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ cup light brown sugar
½ cup granulated sugar
2 large eggs room temperature
⅓ cup sour cream room temperature
1 teaspoon vanilla extract
1 ½ cups mashed bananas 3-4 medium bananas
1 cup pecans roughly chopped

Metric - US Customary

Instructions

Preheat the oven to 350°Fahrenheit/175°Celsius and adjust the rack to be in the middle of the oven. Grease and line an 9x5 inch loaf pan and set aside.
Place the butter in a small saucepan and place over medium-low heat so the butter melts. Use a rubber spatula to stir until the butter begins to foam and sputter. You should start to see small white milk solids at the bottom of the pan. Once those turn a golden brown and the butter smells nutty and toasted, pour into a bowl and let cool for 10-15 minutes.
½ cup unsalted butter
In a small or medium bowl, whisk the flour with the salt, baking soda and ground cinnamon. Set aside.
1 ¾ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 ½ teaspoon ground cinnamon
Pour both sugars into the cooled brown butter and whisk together.
½ cup light brown sugar, ½ cup granulated sugar
Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.
2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract, 1 ½ cups mashed bananas
Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
Stir in the chopped pecans.
1 cup pecans
Pour the banana bread batter into your prepared loaf pan and sprinkle on top extra whole pecans if you wish.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the middle of the loaf comes out with just a few moist crumbs. If the banana bread is browning too much, you can cover the top with foil in the oven. Let cool in the pan and enjoy!

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.

Sour Cream: you can swap out the sour cream for an equal amount of Greek yogurt.

Storage: the banana bread lasts up to 5 days in the fridge, keep it well wrapped.

Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.

Nutrition