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Tender Ultra-Moist Brown Butter Banana Bread Recipe with Easy Caramel Swirl

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This banana bread features a tender, ultra-moist crumb with nutty brown butter and a luscious caramel swirl folded through the batter for a gooey surprise in every slice.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • ½ cup (1 stick or 115g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) caramel sauce, homemade or store-bought

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt ½ cup (115g) unsalted butter. Stir frequently as it foams and then browns, about 5-7 minutes, until it smells nutty and looks golden with browned milk solids. Remove from heat and let cool about 5 minutes.
  2. Prep the caramel swirl: Warm caramel sauce slightly to a pourable consistency if store-bought, or ensure homemade caramel is thick but pourable.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each. Stir in mashed bananas and vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together flour, baking soda, and salt.
  5. Fold dry into wet: Gradually add dry ingredients to wet, folding gently with a spatula until just combined. Do not overmix; a few lumps are okay.
  6. Prepare loaf pan: Line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  7. Layer batter and caramel: Pour half the banana batter into the pan. Drizzle half the caramel sauce over it. Add remaining batter, then drizzle remaining caramel. Use a knife or skewer to gently swirl the caramel through the batter for a marbled effect.
  8. Bake: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Check at 50 minutes to avoid overbaking.
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes, then lift out using parchment overhang. Cool completely before slicing to allow caramel to set.

Notes

Watch the butter closely when browning to avoid burning; remove from heat as soon as it smells nutty and solids turn golden. Fold dry ingredients gently to keep bread tender. If top browns too quickly, tent with foil after 40 minutes. Let bread cool completely before slicing to allow caramel to set. For dairy-free, substitute butter with coconut oil and use vegan caramel sauce. Gluten-free option available by substituting flour with gluten-free blend.

Nutrition

Keywords: banana bread, brown butter, caramel swirl, moist banana bread, easy banana bread, homemade caramel, quick banana bread

Find it online: https://avabake.com/tender-ultra-moist-brown-butter-banana-bread-recipe-with-easy-caramel-swirl-step-by-step/