Best 5 Browned Butter Buttermilk Banana Bread With Strawberry Butter Recipes

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Indulge in a culinary journey with our tantalizing collection of browned butter buttermilk banana bread with strawberry butter recipes. Discover the perfect balance of flavors in our classic browned butter banana bread, where the nutty aroma of browned butter blends harmoniously with the moist and fluffy banana bread texture. Elevate your taste buds with our unique browned butter buttermilk banana bread, where the tangy buttermilk adds a delightful dimension to the classic recipe. Craving a fruity twist? Our strawberry swirl banana bread features a vibrant strawberry swirl that bursts with sweetness in every bite. And for those who love a luscious topping, our browned butter buttermilk banana bread with cream cheese frosting offers a decadent and creamy finish that will leave you wanting more. Prepare to embark on a delightful baking adventure with our diverse selection of browned butter buttermilk banana bread recipes.

Here are our top 5 tried and tested recipes!

STRAWBERRY-BROWN BUTTER BANANA BREAD



Strawberry-Brown Butter Banana Bread image

Classic banana bread is given a sweet and filling makeover courtesy of fresh strawberry slices.

Provided by Stephanie Wise

Categories     Breakfast

Time 1h40m

Yield 1

Number Of Ingredients 10

1/2 cup unsalted butter
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed very ripe bananas (about 3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sliced strawberries

Steps:

  • Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
  • In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
  • In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
  • Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
  • Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
  • Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

Nutrition Facts : ServingSize 1 Serving

BROWNED BUTTER BANANA BREAD



Browned Butter Banana Bread image

Browning the butter really adds a depth of flavor, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.

Provided by Chef V

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

½ cup butter
3 very ripe bananas
¼ cup brown sugar
¼ cup white sugar
1 egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
  • Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 55.4 g, Cholesterol 71.7 mg, Fat 16.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 439.3 mg, Sugar 24.9 g

THE BEST BANANA BREAD



The Best Banana Bread image

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

Provided by Food Network Kitchen

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan
1 3/4 cups all-purpose flour (see Cook's Note)
1 cup toasted pecans, chopped
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
Fine salt
1/4 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1/4 cup buttermilk, sour cream or yogurt
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract
4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
  • Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
  • Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BROWNED BUTTER BUTTERMILK BANANA BREAD WITH STRAWBERRY BUTTER



BROWNED BUTTER BUTTERMILK BANANA BREAD WITH STRAWBERRY BUTTER image

Categories     Bread     Banana

Yield 2 8x 4 in loaves

Number Of Ingredients 16

Bread
1/2 cup unsalted butter (1 stick), browned
2 large eggs
1/3 cup buttermilk
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup mashed bananas (about 2 large ripe bananas)
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
Strawberry Butter
2 tablespoons unsalted butter, well softened
2 to 4 tablespoons strawberry preserves (or another favorite jam, jelly, or preserves)

Steps:

  • Bread - Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with floured cooking spray; set aside. Bread may be baked in one 9-by-5-inch pan at your own risk; or bake as muffins, mini loaves, or in a Bundt pan, adjusting baking times accordingly. In a heavy-bottomed large pot or skillet, melt 1/2 cup butter over medium-low heat, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter. Pour butter in large mixing bowl. To the butter, add the eggs, buttermilk, sugars, vanilla, cinnamon, and whisk to combine. Add the bananas and stir to incorporate. Increasing mashed bananas to 1 1/2 cups and also increasing flour to 2 cups is optional if you prefer more intensely banana-flavored banana bread. Add the flour, baking power, baking soda, optional salt (buttermilk is already salted, and if using salted butter, and then adding salt, bread could become too salty so use caution here), and stir until just combined, taking care not to over-mix or bread will be tougher as the gluten will over-develop. Turn batter out into prepared pans, smooth tops lightly with a spatula, and bake for 35 to 42 minutes (I baked 37 mins for 1 loaf, 40 mins for the other), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out mostly clean (banana bread is gooey and it won't come out perfectly clean). If bread is browning too fast on the top, you may wish to lower your oven temperature to 325F in the second half of cooking or tent the pan with foil although I don't suspect this will be an issue. Allow bread to cool in pan for at least 10 minutes before removing and transferring to a rack to finish cooling.

BROWN-BUTTER BANANA BREAD



Brown-Butter Banana Bread image

The brown-butter glaze takes this deeply satisfying quick bread over the top.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the loaf pan
1 3/4 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 very ripe bananas, mashed
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  • Heat the butter over medium-low heat in a small saucepan until the milk solids are deep golden brown and the butter smells toasted, 15 to 20 minutes.
  • Whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
  • Stir the brown butter so that any milk solids that have fallen to the bottom are distributed equally throughout the butter. Reserve 4 tablespoons of the brown butter for the glaze. Whisk together the remaining brown butter, brown sugar, eggs and vanilla in a medium bowl, then fold in the mashed bananas.
  • Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack.
  • Once the bread has cooled, heat the reserved brown butter in a microwave-safe bowl in the microwave until melted, then whisk in the confectioners' sugar. Let the glaze sit at room temperature until it stiffens up a little but is still pourable, about 5 minutes. Pour and spread the brown butter over the bread. Let set. The bread can be stored at room temperature in an airtight container for up to 3 days.

Tips:

  • For a moist and flavorful banana bread, use overripe bananas. The browner the bananas, the sweeter and richer the bread will be.
  • Brown the butter before adding it to the batter. This will give the bread a nutty and caramelized flavor.
  • Don't overmix the batter. Overmixing will result in a tough and dense bread.
  • Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean.
  • Let the bread cool completely before slicing and serving.
  • For a special touch, serve the bread with strawberry butter.

Conclusion:

This browned butter buttermilk banana bread is a delicious and easy-to-make treat. The bread is moist and flavorful, with a tender crumb and a crispy crust. The strawberry butter adds a sweet and tangy flavor that complements the banana bread perfectly. This bread is perfect for breakfast, brunch, or dessert.

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