Ingredients

• 3 medium very ripe bananas

• ½ cup sugar (increase to ¾ cup for a sweeter loaf)

• ½ cup buttermilk or unsweetened yogurt

• 2 medium eggs

• 1 teaspoon vanilla extract

• ½ cup brown butter, cooled

• 1½ cups all‑purpose flour (200 g)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

Direction

Brown the Butter

1. Add butter to a light‑colored pan so you can see the color change.

2. Melt over medium heat — it will turn yellow, then foam.

3. Keep cooking, stirring often, and watch the color under the foam.

4. Look for tiny brown bits at the bottom and a nutty, caramel‑like aroma.

5. Once golden brown with brown specks, remove from heat immediately.

6. Pour into a heat‑safe bowl and let cool to room temperature.

Make & Bake

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.

2. Peel bananas and mash until smooth (a few lumps are fine).

3. Add sugar and mix.

4. Add cooled brown butter, eggs, buttermilk/yogurt, and vanilla. Whisk well.

5. Sift flour, baking soda, baking powder, and salt directly over the wet mixture.

6. Gently fold until just combined — stop as soon as the flour disappears.

7. Pour batter into the loaf pan and smooth the top.

8. Bake 55–60 minutes, depending on your oven and pan.

9. Check doneness with a toothpick — it should come out clean or with a few crumbs.

10. Remove from oven, lift or turn out onto a wire rack, and cool completely before slicing.

Notes

• Bananas: Use extremely ripe bananas — brown‑spotted or fully blackened for maximum sweetness and softness.

• Brown butter: Ready when nutty, caramel‑like, and deep golden with brown specks (not dark brown or black).

• No buttermilk? Add 1 tablespoon lemon juice or vinegar to just under ½ cup milk. Let sit 5–10 minutes.

• Make ahead: Brown butter can be made in bulk and refrigerated for up to 2 weeks.

• Browning too fast? Loosely cover the loaf with foil during baking.

• Check early: Ovens vary — start checking around 50–55 minutes.

Storage

• Room temperature: Up to 3 days in an airtight container.

• Refrigerated: Up to 1 week.

• Frozen: Up to 2 months (slice first for easy grab‑and‑go).