Brown Butter Sugar Cookie Banana Bread

If you’ve ever wished banana bread could taste like a soft, buttery sugar cookie, this Brown Butter Sugar Cookie Banana Bread is your dream come true. It’s tender, rich, and infused with the warm, nutty notes of brown butter and the nostalgic sweetness of sugar cookies. A perfect mashup of comfort and indulgence, this loaf is destined to become your new favorite.

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Why You’ll Love This Recipe
Brown Butter Magic – Adds a rich, caramelized depth to the classic banana bread.
Soft and Sweet – Like a sugar cookie wrapped in a warm banana hug.
Easy to Make – Simple steps with an impressive result.
Perfect Anytime – Enjoy it for breakfast, dessert, or an afternoon pick-me-up.
Freezer-Friendly – Make a few loaves and freeze for later!

Ingredients You’ll Need

For the Brown Butter:

• ½ cup (1 stick) unsalted butter

For the Banana Bread Batter:

• 1¾ cups all-purpose flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ⅔ cup granulated sugar
• ¼ cup light brown sugar (packed)
• 2 large ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 2 tsp pure vanilla extract
• ¼ cup sour cream or plain Greek yogurt
• All the browned butter (cooled slightly)

Topping (Optional but Recommended):

• 1 tbsp granulated sugar
• ½ tsp cinnamon
• Pinch of sea salt

Tools You’ll Need

• Saucepan
• Mixing bowls
• Whisk and spatula
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Step-by-Step Instructions

Step 1: Make the Brown Butter

1. In a small saucepan over medium heat, melt the butter.
2. Continue cooking, swirling the pan often, until the butter turns golden brown and smells nutty (about 5–7 minutes).
3. Pour into a heatproof bowl to cool slightly while preparing the batter.

Step 2: Prepare the Pan and Oven
4. Preheat oven to 350°F (175°C).
5. Grease a 9×5-inch loaf pan or line with parchment paper.

Step 3: Mix Dry Ingredients
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 4: Mix Wet Ingredients
7. In a large bowl, whisk together the granulated sugar, brown sugar, mashed bananas, eggs, vanilla extract, sour cream, and cooled brown butter until smooth and well combined.

Step 5: Combine and Mix
8. Add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
9. Pour the batter into the prepared loaf pan and smooth the top.

Step 6: Add the Sugar Cookie Topping
10. In a small bowl, mix 1 tbsp sugar, ½ tsp cinnamon, and a pinch of sea salt.
11. Sprinkle evenly over the top of the batter for a sweet, slightly crunchy finish.

Step 7: Bake the Banana Bread
12. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
13. If the top starts to brown too quickly, tent loosely with foil for the last 10–15 minutes.

Step 8: Cool and Serve
14. Let the bread cool in the pan for 10 minutes.
15. Transfer to a wire rack and cool completely before slicing for the cleanest cuts.

Tips for the Best Brown Butter Banana Bread
Brown Butter Patience – Don’t rush the browning process, but don’t let it burn either—watch closely.
Use Overripe Bananas – They add more flavor and natural sweetness.
Don’t Overmix – Stir until just combined for a soft, tender crumb.
Let It Cool – Banana bread cuts better and tastes even better once fully cooled.
Sprinkle Topping Last Minute – Adds texture and a cookie-like finish to the top.

Serving Suggestions
Warm with Butter – A cozy treat with your morning coffee or tea.
With Ice Cream – Turn it into dessert with a scoop of vanilla or caramel swirl.
Make French Toast – Slice thick and griddle with egg wash for a rich breakfast.
Gift-Worthy – Wrap in parchment and twine for a beautiful homemade gift.
Layer with Spread – Try it with cream cheese, nut butter, or even cookie butter.

How to Store & Reheat

Storing:

• Room Temp: Wrap in foil or plastic and store for up to 3 days.
• Refrigerator: Stays fresh up to 1 week (bring to room temp before serving).

Freezing:

• Wrap the whole loaf or slices in plastic wrap and foil. Freeze for up to 3 months.
• Thaw at room temperature overnight or microwave slices for a quick treat.

Reheating:

• Microwave: Heat slices for 15–20 seconds.
• Toaster Oven: Toast lightly for a crisp edge and warm center.

Frequently Asked Questions

1. Can I make this gluten-free?
   Yes! Use a 1:1 gluten-free flour blend for best results.
2. What if I don’t have sour cream?
   Plain Greek yogurt works perfectly as a substitute.
3. Can I use frozen bananas?
   Yes. Thaw them completely and drain excess liquid before mashing.
4. Can I skip the sugar cookie topping?
   You can, but it adds a delicious finishing touch. Try a sprinkle of plain sugar as a simpler alternative.
5. Can I make this into muffins?
   Absolutely! Bake in lined muffin tins at 350°F for 18–22 minutes.

Final Thoughts

Brown Butter Sugar Cookie Banana Bread is the ultimate upgrade to your classic banana bread recipe. Rich, flavorful, and kissed with a sugary topping, this loaf blends nostalgia and indulgence in every slice. It’s easy enough for weekday baking but special enough to serve at your next brunch or gathering.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your loaf turns out.
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 270 | Protein: 4g | Carbohydrates: 36g | Fat: 12g | Fiber: 1g | Sodium: 190mg

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