Brown Butter Banana Bread Recipe with Self-Rising Flour
Are you looking for a decadent breakfast that will make you feel at home, warm and cozy inside? Well, I have the PERFECT loaf of banana bread just for you! This Brown Butter Banana Bread Recipe with Self-Rising Flour is as tasty and “homey” as it gets!
Super sweet ripe bananas are mixed with brown and white sugar and a fancy brown butter for an amazing banana bread that is not only moist but exceptionally flavorful! And because we are using self-rising flour, all of the leavening agents are built in. This means that you will have this beautiful banana bread loaf on the table and in your mouth even faster!
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Banana Bread in my house is a special treat indeed! I didn’t grow up having it very much. It was only on rare occasions and never at my house.
Sometimes I would get a piece of banana bread at my Mamaw’s house and at other times it would be a brunch situation, a church function, or a continental breakfast at a nicer hotel! (HA)
But no matter how frequently or infrequently it crossed my path, I’ve always had a love for this sweet and decadent bread. It’s hearty enough to be your breakfast but not so sweet that you can’t finish it. (You know what I mean?)
Whenever I think of banana bread, honestly, I think of the holidays. But you don’t have to wait for Thanksgiving and Christmas to make this easy banana bread recipe.
(Although it would be the perfect morning snack for a houseful of people.)
It’s probably because it’s comforting and that goes along with the Winter season and cold weather.
Plus, if you like cinnamon as much as I do, you could make that addition to this recipe and drive home that HOLIDAY FEELING! And homemade banana bread also makes a wonderful Christmas gift for your loved ones. Not to mention it’s easy to travel with if you have to make a journey to see family. (This recipe is so versatile that you can spruce it up and make it your own. I have some variations later on in this post.)
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Do you want to know one of the MAIN reasons that I love this simple banana bread recipe? It’s because it pairs perfectly with my morning coffee.
(And I LOVE my coffee!)
After warming the bread in the microwave for a moment and spreading soft butter on top, it is the perfect morsel with my extra strong cup of coffee. And I’m not sure if it’s just me, but the coffee seems to bring out the delicious banana flavor of the bread even more. And if you do need to add a little extra sweetness to your bread to match that dark liquid gold in a cup (coffee), then I would add a little bit of honey to my butter before smearing it all over my little slice of heaven. (Banana bread, of course!)
Tips for Brown Butter Banana Bread Recipe with Self-Rising Flour:
- Parchment paper in your loaf pan will not only keep it from sticking but also make removal from the pan a breeze. Simply lift on the paper and the banana bread comes out perfectly every time.
- I cannot overstate the fact that your bananas need to be RIPE. And not just RIPE, but truly OVERRIPE! (Seriously) The riper your bananas are, the sweeter your bread will be but also this is where the “banana flavor” comes from. If the bananas aren’t super ripe, the bread simply doesn’t taste like bananas at all. (Trust me, I’ve made that mistake.)
Make the Brown Butter Banana Bread Recipe with Self-Rising Flour on YouTube with me!
Brown Butter Banana Bread Recipe with Self-Rising Flour Ingredients:
- 4 ripe large bananas (overripe bananas are preferred)
- 3 large eggs
- 2 cups self-rising flour
- 1 stick of salted butter
- 1 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup of chopped walnuts
Brown Butter Banana Bread Recipe with Self-Rising Flour Instructions:
- First, preheat the oven to 350 degrees.
- Second, take 1 stick of salted butter, place into a pot, and put on the stove over medium-high heat.
- Third, whisk the butter until it starts to foam on top and begins to turn brown. When it starts to brown, remove from the heat.
- Pour the brown melted butter into a separate bowl and put in the fridge to chill for 10 minutes.
- Next, peel your brown bananas and place them into a large bowl.
- Then, take a fork and mash your bananas until there are no more large chunks or pieces of banana.
- Add the 3 eggs, vanilla extract, white and brown sugar, and salt to the mashed bananas and mix well.
- Spread a little bit of butter (or cooking spray) on the inside of the loaf pan so that the parchment paper sticks to the sides and holds well.
- Then, cover the inside of your loaf pan with two sheets of parchment paper. (I also used my scissors to cut off the parchment paper overhang)
- Now, add the cooled brown butter to the mashed banana mixture. I like to add it slowly because the butter might still be warm. You don’t want to have scrambled eggs, so I like to temper it. That just means that I pour the brown butter in slowly and whisk constantly to bring the temperature down and not expose the eggs to high heat immediately.
- Next, add the 2 cups self-rising flour to the mashed banana mixture and the chopped walnuts and mix just until it comes together. (You don’t want to overmix it.)
- Then, pour your brown butter banana bread batter into the prepared loaf pan, place in the preheated oven, and bake for 50-55 minutes or until golden brown.
- After the banana bread comes out of the oven, place it onto a wire rack to cool before slicing.
- Finally, slice the banana bread and serve with softened butter!
Variations for the Brown Butter Banana Bread Recipe with Self-Rising Flour:
- The addition of walnuts in this recipe is AMAZING! But if you want to leave them out… it’s still delicious.
- Chocolate Chips in this recipe would make it more appealing to kids, I think. And if you are a chocolate lover, then it’s a no-brainer. Chocolate and banana go great together!
- Peanut butter might sound surprising here, but it shouldn’t. Peanut butter and banana go together like peas and carrots!
(Did you know that Elvis used to eat a sandwich that consisted of peanut butter, banana, and bacon?)
- Cinnamon would be lovely in this recipe. As I mentioned earlier in this post, the addition of this spice makes it feel warm and like the holidays.
- If you want to serve this as a dessert recipe, simply place a scoop of ice cream on top of a piping hot slice of this moist banana bread, and VOILA!
- Another variation, as a gifting option for the holidays, would be to make mini loaves of this easy recipe. Who wouldn’t want a tiny portion of the best banana bread around?!? It’s a gift that is as thoughtful as it is delicious!
Storage for the Brown Butter Banana Bread Recipe with Self-Rising Flour:
- Leftover banana bread can be stored at room temperature in an airtight container for up to 3 days.
- Banana bread can be stored in the fridge for up to a week but again make sure it’s wrapped tightly or in an airtight container to maximize freshness.
- This Brown Butter Banana Bread Recipe can be frozen for up to 3 months. Just make sure to wrap it well in plastic wrap and then in foil. Finally, place it into an airtight container or a Ziploc bag.
What are the Macros for the Brown Butter Banana Bread Recipe with Self-Rising Flour?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
- Calories – 472.5
- Protein – 8.25 grams
- Carbs – 56.75 grams (net)
- Fat – 22.85 grams
Check out some of my other bread recipes!
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Brown Butter Banana Bread Recipe with Self-Rising Flour
Equipment
- 1 loaf pan
- 1 Large mixing bowl
- Parchment paper
Ingredients
- 4 ripe large bananas overripe bananas are preferred
- 3 large eggs
- 2 cups self-rising flour
- 1 stick of salted butter
- 1 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
Instructions
- First, preheat the oven to 350 degrees.
- Second, take 1 stick of salted butter, place into a pot, and put on the stove over medium-high heat.
- Third, whisk the butter until it starts to foam on top and begins to turn brown. When it starts to brown, remove from the heat.
- Pour the brown melted butter into a separate bowl and put in the fridge to chill for 10 minutes.
- Next, peel your brown bananas and place them into a large bowl.
- Then, take a fork and mash your bananas until there are no more large chunks or pieces of banana.
- Add the 3 eggs, vanilla extract, white and brown sugar, and salt to the mashed bananas and mix well.
- Spread a little bit of butter (or cooking spray) on the inside of the loaf pan so that the parchment paper sticks to the sides and holds well.
- Then, cover the inside of your loaf pan with two sheets of parchment paper. (I also used my scissors to cut off the parchment paper overhang)
- Now, add the cooled brown butter to the mashed banana mixture. I like to add it slowly because the butter might still be warm. You don’t want to have scrambled eggs, so I like to temper it. That just means that I pour the brown butter in slowly and whisk constantly to bring the temperature down and not expose the eggs to high heat immediately.
- Next, add the 2 cups self-rising flour to the mashed banana mixture and mix just until it comes together. (You don’t want to overmix it.)
- Then, pour your brown butter banana bread batter into the prepared loaf pan, place in the preheated oven, and bake for 50-55 minutes or until golden brown.
- After the banana bread comes out of the oven, place it onto a wire rack to cool before slicing.
- Finally, slice the banana bread and serve with softened butter!
Video
Notes
- Calories – 472.5
- Protein – 8.25 grams
- Carbs – 56.75 grams (net)
- Fat – 22.85 grams
