Browned Butter Bourbon Banana Bread

Browned Butter Bourbon Banana Bread

StreuselSay this bread’s name five times…go!  Yeah, it’s a lot of “B” but let’s add a few more like bursting with buttery flavor inside and a slightly crunchy brown sugar bottom!  This banana bread is not like any banana bread you’ve ever eaten.  It’s super moist and makes the house smell delightful!  This recipe comes from Food52 with a few modifications of course.

Strudel and I are bringing you bread this month!  Not just any kind of bread though.  The bread that you want to share with friends as holiday gifts or the bread you display when inviting friends over for coffee.  We’re showcasing the kind of breads this month that will put you in the entertaining holiday mood fast.

You might remember from this post and this post that browned butter takes your baking to a whole new level.  This bread is no different.  What else could you use browned butter in?  Almost anything.  I’ve even drizzled it on roasted veggies.  Happy Holiday Baking!!


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Browned Butter Bourbon Banana Bread

  • Author: Streusel


2 c. flour

1/4 t. baking soda

1/2 t. baking powder

1/2 t. salt

1/2 c. + 2 T. brown sugar

2 eggs

8 oz. unsalted butter

3 ripe bananas, mashed

2 T. bourbon

1 t. vanilla

1/2 c. buttermilk


  1. Pre-heat the oven to 350 degrees fahrenheit.
  2. Butter a standard 9-inch loaf pan.
  3. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
  4. Heat the butter in a saute pan over medium high heat.  Brown the butter by heating it until the bubbling has ceased and the butter has turned a golden brown color.  It will take several minutes.  Remove from the heat.
  5. Combine the bananas, eggs, 1/2 c. brown sugar, bourbon, vanilla and buttermilk in the bowl of a stand mixer and beat with the paddle attachment until combined.
  6. Add in the flour mixture and beat again just until combined.
  7. With the mixer still running slowly pour in the browned butter, all except 2 T.
  8. Place the pan back on medium heat with the 2 T. butter and add in the 2 T. brown sugar.  Stir continuously until the sugar mixture is bubbling, this will take several minutes.
  9. Pour the sugar mixture into the bottom of the loaf pan and spread around.
  10. Pour the batter into the pan and bake in the oven for 45 to 50 minutes or until golden brown and no longer jiggly.
  11. Cool in the pan on a cooling rack until the pan is no longer too warm.
  12. Slide a knife around the edges of the pan and invert and pop the loaf out.
  13. Let cool outside of the pan for several minutes, slice and serve.
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